Author: Ian Knauer
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
Biscuits and gravy meet loaded nachos.
Author: Alison Roman
Author: Edward Lee
Author: Bon Appétit Test Kitchen
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 brings body and richness.
Author: Andy Baraghani
If you don't have a Belgian waffle iron, use a regular one, but you probably won't need as much batter.
Author: Alison Roman
Author: Lori Longbotham
Author: Bon Appétit Test Kitchen
Author: John Currence
Author: Peter Reinhart
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.
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
Author: Maggie Ruggiero
Author: April Bloomfield
Author: Bon Appétit Test Kitchen
Author: Josie Le Balch
Top off this classic tangy lemon cake with a jammy apricot and lemon glaze for extra sweetness.
Author: Alison Roman
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: Haley Fox
Author: Bon Appétit Test Kitchen
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: Sheri Castle
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
These airy doughnuts are served with Singaporean Chili Crab at Starry Kitchen in Los Angeles.
Author: Nguyen Tran
Author: Peter Reinhart
Author: Chris Hastings
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 in the combination above, salt and fat mellow any...
Author: Steven Satterfield
Author: Alison Roman
These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.
Author: Andy Baraghani
Author: Sisi Carroll
Author: Daniel Patterson
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
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
This quick bread recipe features buttermilk and raisins and makes two loaves.
Author: Land O'Lakes