Buttermilk

Slaw doesn't go with this fried chicken sandwich, it goes on the sandwich, along with a healthy dose of spicy mayo.

Brining the chickens in buttermilk tenderizes the meat and keeps it moist. The flavorful pan juices are used to make croutons and a robust dressing for the pepper watercress and bread salad.

With a wonderfully moist buttermilk interior beneath a crunchy crust and a generous amount of lemon zest, a classic Bundt cake is reborn.

This chocolate cake has no outer frosting, but the filling is so rich you won't miss it. Chopping the pecans finely helps keep the layers even when frosted.

Serve this cake at brunch, or for dessert with a scoop of ice cream.

Server our tangy buttermilk green goddess dressing recipe with crudités, poached shrimp, or over butter lettuce.

Serve this blue cheese dip recipe with whatever vegetables look best at the market—we love radishes, snap peas, and real baby carrots.

This is a great, easy weeknight cake recipe. Use the freshest berries for a summertime treat, plus buttermilk makes for a super moist crumb.

Use very soft, ripe, heart-shaped Hachiya persimmons rather than the smaller, firmer Fuyu variety. If you can't find Hachiyas, substitute 1 cup of canned pumpkin. Stir any leftover purée into yogurt for a sweet breakfast.

Skip the bottled ranch; make this dressing all winter long to add a tangy kick to salads and crudités.

With its biscuity buttermilk crust, this rustic pie is our new summertime staple. Let the pie cool for at least one hour before serving.