Buttermilk

All you need is a tall glass. 

This gluten-free stuffing has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.

Chaas, an Indian buttermilk drink, is reimagined here as a creamy salad dressing seasoned with mustard seeds, cumin seeds, curry leaves, and dried red chiles.

Apples glazed in honey, deeply toasted pecans, and tangy buttermilk raise this muffin from Ochre Bakery far above average.

You bought buttermilk and only used 2 tablespoons for a recipe? Here’s what to do with the rest.

Making one giant pancake instead of a bunch of smaller ones means that everyone can sit down to pancake breakfast at the same time.

This not-too-sweet quick bread is like your favorite piece of toast in cake form.

These hot little nuggets of chicken are seasoned to perfection and topped with fried chiles.

Homemade cottage cheese just tastes better than store-bought. Use the best dairy you can find for the creamiest flavor.

Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.

We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint.

No need to cook them! Just serve fresh sugar snap peas raw with this creamy, tangy buttermilk dressing.

Meet your new favorite birthday cake.

When you want a skillet-sized pancake, burnished from whole wheat flour and studded with cooked grains, flavorful and with a hardy texture.

Serve with trout roe, live your best life.

Healthy waffles? They do exist!

We follow the three tenets of traditional Southern cornbread: No sugar added, no flour, and baked in a cast-iron skillet.

With crispy chicken thighs, a spicy ranch dressing, and avocado—this thing will keep you full for hours.

The most substantial lunch bowl of your life.

You’re going to get what seems like a lot of dressing from this wedge salad recipe, but all those crevices in the iceberg lettuce will use it up.

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 wish!

Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better. 

It can be easy to give up on ordering pancakes for breakfast—more than a few bites and you're carb-ed out. We’d make an exception for these, which were inspired by Gjelina’s 9-grain pancake in Venice, CA.

Buttermilk is a magical ingredient. These recipes are proof.