According to Scott, a biscuit should be crusty and golden brown on the top, with an interior that is soft, light, and tender. Purist that he is, he makes them with freshly rendered lard and recommends making your own fresh baking powder: Measure and sift together 3 times, 2 parts cream of tartar and 1 part baking soda. Make it in small batches, store in an airtight container, and use within 4 weeks. A sweetened version of the biscuit dough makes delicious short-cakes to serve with whipped cream and sliced ripe fruit or berries and is great for making cobbler (page 127).
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.