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buttermilk - Page 2 of 18

  • Recipe

    Buttermilk Panna Cotta with Honey Caramel Sauce

    Not only does buttermilk add a bright flavor, but it also makes for a lighter, softer panna cotta. It's contrasted by the rich, bittersweet caramel.

  • Recipe

    Apple Cider Donuts

    These donuts have a double shot of apple, thanks to a shredded apple cooked in cider until both are reduced into a thick purée. This step concentrates the flavors to…

  • Recipe

    Marmalade Cakes

    These buttery, tangy corn cakes are pretty enough for a party but not so sweet that you couldn’t enjoy one for breakfast. While a traditional marmalade rarely includes vanilla beans,…

  • Recipe

    Extra-Crunchy Chicken-Fried Steak with Cream Gravy

    Once you’ve perfected crispy fried chicken, it’s only a hop, skip, and a jump to Texas-style chicken-fried steak—that is, beef steak that’s fried in the style of fried chicken and…

  • Recipe

    Brooklyn Blackout Cupcakes

    For chocolate lovers, this is the Holy Grail of cupcakes: a deep chocolate cupcake with chocolate pudding filling and a fudgy frosting.The result is everything a knock-your-socks-off chocolate cupcake should…

  • Recipe

    Rhubarb Ice Cream Shortcake with Strawberry-Rhubarb Compote

    Rhubarb, with its sweet-tart tang and rosy hue, is the pastry chef’s asparagus—one of the early but certain signs that spring has arrived. Unapologetically astringent in its raw form, rhubarb…

  • Recipe

    Dirty Fried Chicken

    This Korean-inspired fried chicken is poached in a vinegar brine before frying. The vinegar tenderizes the meat, while the parcooking allow for frying at a really high temperature without leaving…

  • Recipe

    Fried Chicken with Paprika and Honey Butter

    The union of crisp coating, smoky heat, and a sweet slather of honey butter is a beautiful one indeed. The butter is so insanely good that you may want to…

  • Recipe

    Southern Fried Chicken

    This recipe uses a dry brine (a spice rub containing ample salt) to add savory flavor without diluting the bird’s inherent chickeny flavor. The salt dries out the skin, so…

  • Recipe

    Lemon-Buttermilk Chiffon Cake with Double-Raspberry Sauce

    Buttermilk makes a classic chiffon flavoring extra-tangy, while cornmeal enhances the cake’s beautiful yellow color and adds a bit of texture (but not grit).