Buttermilk biscuits are a classic recipe that combines steam leavening and chemical leaveners to optimum effect. They are easily stirred together and rise dramatically in the oven. Slathered with cold butter and drizzled with cane syrup or honey, fresh biscuits are an easy and indulgent way to get your day started. Actually, they are pretty wonderful at any time of day. Buttermilk biscuits on the dinner table bring smiles to people’s faces, and split open and covered with fresh fruit and sweet cream, they are a treat to remember.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.