You have to buy a quart of buttermilk in order to get the 2 cups you need for this recipe, but I’ve got your back on the extra 2 cups: transfer it to a large resealable food storage bag and freeze it. Don’t forget to label the bag—if you’re like me, you have enough mystery items in your freezer already! Use the buttermilk to make this recipe again, or check out the recipe for Bacon and Creamy Ranch Chicken Burgers with Crispy Scallion “Sticks” on page 236.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.