Buttermilk

People have been brining chicken in buttermilk since forever, often as the first step in a dredged and fried chicken situation. But we have chef and cookbook author Samin Nosrat to credit for the idea of roasting poultry straight out of a buttermilk bath, which not only imparts delicious tangy flavor, but also helps the skin achieve a walnut-colored hue when roasted at high heat.

This style of chopped salad is a staple of Hmong potlucks. This recipe, from chef Yia Vang, is packed with crunchy vegetables and tossed with a creamy-umami dressing.

These flaky buttermilk biscuits get a nutty twist from benne seeds and whole wheat flour.

These fluffy buttermilk-laced buns are filled with a cinnamon-scented date purée to capture all that gooey sticky bun glory without being overly sweet.

We really went for it here, drawing on the flavor and texture of idli podi (a coarsely ground spice mixture that also goes by the name “gunpowder spice”) to create a gluten-free version of craggy-crunchy fried chicken. Our version swaps chickpea flour and sesame seeds for wheat flour, and, once fried, we dust it with lime zest, coconut, and crushed red pepper flakes. Be sure to fry the chicken to a deep brown to create superior crunch and coax out the nutty flavors of the chickpea flour and sesame seeds. And don’t skip the honey: It will balance out all the bold flavors.

Making tart, tangy ingredients the star is one of the simplest (and most delicious) ways to brighten up your cooking.

This dressing will remind you of the freshest, greenest ranch you’ve ever tasted. 

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.