My mother used to make these slightly tangy, slightly chewy, wonderfully moist pancakes when we were kids. Now, Bubby’s serves these pancakes every weekend. The recipe works best when you have all your ingredients at room temperature. Plan to make the Primary Batter 8 to 12 hours ahead of time. Allow the batter to sit at room temperature for 30 minutes before you make the pancakes, and give it a good stir before using. The Primary Batter will yield 3 3/4 cups, which you will use in the pancakes, and 2 1/2 cups to return to the starter container, which will feed your starter for a week. Plan on ordering starter for the Primary Batter from any number of online companies. Serve the pancakes with a fruit compote (pages 276 to 278) or sautéed bananas (see Banana Walnut Pancakes, page 122) and Glazed Smoked Ham (page 187).
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.