Author: René Redzepi
Author: Edward Lee
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
Biscuits and gravy meet loaded nachos.
Author: Alison Roman
Top off this classic tangy lemon cake with a jammy apricot and lemon glaze for extra sweetness.
Author: Alison Roman
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 or pitted cherries can be substituted if you...
Author: Amelia Rampe
This sandwich is engineered for maximum impact. Each element is awesome, but it's the way they come together that puts it over the top. Mmmmm, yeah.
Author: Claire Saffitz
Author: Ian Knauer
Here, we make flaky biscuits with just 3 ingredients.
Author: Molly Baz
Author: April Bloomfield
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; look for it alongside jams and jellies in the...
Author: Rick Martinez
Author: Bon Appétit Test Kitchen
Our fried chicken thighs begin with a brown-sugar brine, make a pit stop in buttermilk marinade, and end their journey garnished with honey and sea salt.
Author: Nick Korbee
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 brings body and richness.
Author: Andy Baraghani
Author: Cynthia LeJeune Nobles
Author: John Currence
Author: Bon Appétit Test Kitchen
Author: Maggie Ruggiero
Author: Josie Le Balch
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 (i.e., most of the time).
Author: Claire Saffitz
Author: Peter Reinhart
Author: Alison Roman
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 batch of the mix to keep on hand, or pack some up...
Author: Chris Morocco
Author: Dawn Perry
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
Four grains offer a wholesome twist on the classic blueberry pancake. Top with our Blueberry Syrup (see Related Links) or traditional maple syrup and butter.
Author: Daniel Patterson
These airy doughnuts are served with Singaporean Chili Crab at Starry Kitchen in Los Angeles.
Author: Nguyen Tran
Author: Chris Hastings
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 that helps balance the denseness.
Author: Edward Lee
Author: Bon Appétit Test Kitchen
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 side for a cold-weather supper. This soup pairs it...
Author: Ronni Lundy
Though good with any fresh vegetable, this sharp, creamy feta dip, smoothed with a little buttermilk, is exceptional with crisp spring radishes. Much as in the combination above, salt and fat mellow any...
Author: Steven Satterfield
Author: Sisi Carroll
Author: Michael Ruhlman
Author: Peter Reinhart
Author: Maria Helm Sinskey
Author: Melissa Roberts
If you want to make these without buttermilk, substitute 2 cups alt-milk plus 2 Tbsp. distilled white vinegar.
Author: Chris Morocco
These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.
Author: Andy Baraghani
These fried green tomatoes from Nicole A. Taylor are the star of her Juneteenth menu.
Author: Nicole A. Taylor