Buttermilk
Filter Results
359 items
Sort By:
A gallon-size zip-top bag is the perfect vessel for storing the base while it chills.
3.0
(3.01)
This recipe for a hot-weather version of a comfort food classic, chicken-fried steak, is paired with a fresh, no-cook salsa. Looks like gravy, tastes like summer.
3.7
(3.71)
Don't fear the buttermilk: Buy it, make it, cook with it, and love it.
Rochelle Bilow
Easy
Energy-packed flaxseed and protein-rich chia seeds give these flapjacks a lot more staying power.
3.5
(3.46)
Line your Dutch oven with heavy-duty foil before baking for an effortless cleanup.
4.0
(3.92)
Easy
If you can’t find currants (check the farmers’ market first), use any other berry or a mix.
4.0
(4)
This recipe is adapted from April Bloomfield’s version in A Girl and Her Greens. For a dippable version of the ranch spread, sub sour cream for the buttermilk and serve with crudités.
3.0
(3.04)
Quick
Who doesn’t love a wedge? Ask your butcher to cut slab bacon into thick slices (about ¼") to yield nice meaty pieces once they’re crisped on the grill.
3.0
(3.15)
This chocolate birthday cake recipe calls for dark chocolate in the ganache to balance out the sweetness of the Nutella. For a more kid-friendly cake, use milk chocolate. This is part of BA's Best, a collection of our essential recipes.
3.6
(3.63)
Icing on top and in the middle, sides left bare: This modern-looking style shows off the cake’s decadent (and perfectly even) chocolate layers.
3.7
(3.65)
The genius part of this rich and moist sheet cake recipe is the “reverse creaming” method. Instead of creaming butter and sugar before adding the liquid ingredients and flour, you’ll gradually add the liquid ingredients into the flour. As a result, the cake bakes almost perfectly flat—no domed tops, no layers to trim.
3.7
(3.65)
Carnation malted milk powder, we love you (and this devilish cake) so, so much. If you're using an 8½x4½" pan, you should hold back 1 cup batter.
3.0
(3.01)
For extra texture, trick out your cake with rainbow or chocolate sprinkles, chopped candies, or your favorite cereal.
4.0
(3.9)
Room temperature cream cheese and butter are key to a smooth frosting (cold ingredients will form hard beads). Take them both out of the refrigerator three hours ahead of time.
3.6
(3.6)
Look for culinary lavender at specialty food stores, tea and spice shops, or online.
3.0
(3.18)
Quick
Somewhere a Bloomin’ Onion is weeping.
4.0
(4.22)
Is this birthday cake a project? Yes, it certainly is. But you can tackle it one component at a time and work well in advance of party day. Watch the video here.
3.5
(3.54)
Quick
To feed a larger group for breakfast, double the recipe and keep pancakes warm in a 250° oven between batches.
3.4
(3.35)
The best beignets come from New Orleans, but the high protein content in bread flour gives this classic-style beignets recipe an authentic texture.
3.0
(3.08)
Quick
As any deli aficionado will tell you, shredded lettuce—especially iceberg—is a glorious thing.
3.5
(3.46)
Easy
The addition of buttermilk gives the barley a sour cream and onion vibe. But if you're not into the tang, feel free to leave it out.
3.0
(2.91)
Because it contains more essential oils, whole grain rye flour can spoil quickly. Store the unused portion in the fridge or freezer.
4.0
(3.79)
Yes, the dough is buttery, but replacing the brown sugar with puréed dates is a nutritional game-changer.
4.0
(3.87)
After making this soup, you'll have plenty of beets left over for tossing into salads at lunch.
3.0
(3.23)