According to Scott, a biscuit should be crusty and golden brown on the top, with an interior that is soft, light, and tender. Purist that he is, he makes them with freshly rendered lard and recommends making your own fresh baking powder: Measure and sift together 3 times, 2 parts cream of tartar and 1 part baking soda. Make it in small batches, store in an airtight container, and use within 4 weeks. A sweetened version of the biscuit dough makes delicious short-cakes to serve with whipped cream and sliced ripe fruit or berries and is great for making cobbler (page 127).
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.