These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor;...
Author: Rick Martinez
Serve this icy granita-like dessert with warm Rhubarb Turnovers, or all on its own as a refreshingly tart, light summer dessert.
Author: Steven Satterfield
For the record: Sherbets may contain some dairy, unlike sorbets, which do not.
Author: Susan Spungen
Author: Ian Knauer
These fried green tomatoes from Nicole A. Taylor are the star of her Juneteenth menu.
Author: Nicole A. Taylor
Author: Edward Lee
Author: David Chang
Author: Bon Appétit Test Kitchen
To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.
Author: Chris Morocco
Quickly boiling the agave thickens it a bit; adding the strawberries while it's still warm infuses the syrup with flavor and a pretty pink color. Blackberries...
Author: Amelia Rampe
If you don't have a Belgian waffle iron, use a regular one, but you probably won't need as much batter.
Author: Bon Appétit Test Kitchen
Inspired by Spanish flavors, this fried chicken from chef Suzanne Goin of Los Angeles' A.O.C. gets a spicy boost in both the marinade and the seasoned...
Author: Suzanne Goin
This simple cornbread was designed for making stuffing-it's easy to cut, not too sweet, and holds together.
Author: Molly Baz
Author: Maggie Ruggiero
Author: John Currence
Author: Michael Ruhlman
Author: René Redzepi
Author: Josie Le Balch
Author: Dawn Perry
The herbed sauce in this grain dish gets a double hit of punchy dairy: Not as sharp as other acidic ingredients, buttermilk lends a unique tang and yogurt...
Author: Andy Baraghani
We love Bar Harbor clam juice, which has no salt added and a gentle, briny flavor. It's a good stand-in for when you don't want to bother making fish stock...
Author: Claire Saffitz
These airy doughnuts are served with Singaporean Chili Crab at Starry Kitchen in Los Angeles.
Author: Nguyen Tran
This is my adult version of cheesecake, full of togarashi. I use it a lot in savory recipes to add spice, but here it gives the cake a sharp, spicy note...
Author: Edward Lee
Author: Bon Appétit Test Kitchen
Author: Cynthia LeJeune Nobles
Author: Sisi Carroll
Cabbage is a green you can keep in the root cellar deep into the winter, and it is often sliced thin and sautéed in butter or bacon grease as a sturdy...
Author: Ronni Lundy
Author: Maria Helm Sinskey
Whole wheat phyllo dough makes a crispy crust for this lively potato tart with the flavors of mustard greens, lemon thyme, and goat cheese.
Author: Art Smith
Author: Peter Reinhart
If you want to make these without buttermilk, substitute 2 cups alt-milk plus 2 Tbsp. distilled white vinegar.
Author: Chris Morocco
Author: Chris Hastings
A combination of whole-grain flours gives earthy, nutty complexity (read: tons of flavor) and a satisfying bite to these delicious pancakes. Make a big...
Author: Chris Morocco
Author: Alison Roman
Banana pancakes with mini chocolate chips make this buttermilk pancake recipe a special breakfast treat.
Author: Land O'Lakes
Author: Melissa Roberts
Though good with any fresh vegetable, this sharp, creamy feta dip, smoothed with a little buttermilk, is exceptional with crisp spring radishes. Much as...
Author: Steven Satterfield
These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.
Author: Andy Baraghani
Author: Peter Reinhart
Author: Ian Knauer