While teaching classes in the American heartland few years back, as I started to measure out some buttermilk, I stopped and gasped, horrified to see tiny yellow flecks floating on top. Being a city slicker, I figured there was something wrong with the buttermilk and thought I’d have to toss it. But on closer inspection, I noticed that those flecks were little bits of real, honest-to-goodness butter, something you don’t see often anymore, since most buttermilk is cultured rather than a by-product of the butter-making process. The crowd got a good laugh at my startled reaction to my first encounter with real, old-fashioned buttermilk. And I promised them that I’d never dismiss the country’s midsection as “flyover states” again, since there’s very good buttermilk down there.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.