These are everything a good buttermilk biscuit should be: light, flaky, and exceedingly tender. They make appearances all over the menu at Bar Americain; they’re a fought-over item in our bread basket, the basis of Miss Stephanie’s Biscuits and Cream Gravy (page 223), and when I’m not feeling the waffles, the perfect accompaniment for fried chicken (page 131). A liberal dusting of black pepper gives the biscuits a subtle flush of heat that distinguishes them from the rest. The purists among you can leave out this last step if you prefer your biscuits free of adornment—they’re still melt-in-your-mouth good.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.