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.
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.