These are everything a good buttermilk biscuit should be: light, flaky, and exceedingly tender. They make appearances all over the menu at Bar Americain; they’re a fought-over item in our bread basket, the basis of Miss Stephanie’s Biscuits and Cream Gravy (page 223), and when I’m not feeling the waffles, the perfect accompaniment for fried chicken (page 131). A liberal dusting of black pepper gives the biscuits a subtle flush of heat that distinguishes them from the rest. The purists among you can leave out this last step if you prefer your biscuits free of adornment—they’re still melt-in-your-mouth good.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.