Author: Bon Appétit Test Kitchen
These fried green tomatoes from Nicole A. Taylor are the star of her Juneteenth menu.
Author: Nicole A. Taylor
Cabbage is a green you can keep in the root cellar deep into the winter, and it is often sliced thin and sautéed in butter or bacon grease as a sturdy side for a cold-weather supper. This soup pairs it...
Author: Ronni Lundy
Whole wheat phyllo dough makes a crispy crust for this lively potato tart with the flavors of mustard greens, lemon thyme, and goat cheese.
Author: Art Smith
Author: Alison Roman
I like spreading Quark on my morning slice of bread and topping it with jam, but you can also mix it with salt and herbs and dollop it next to boiled potatoes for a light meal. Using buttermilk will result...
Author: Luisa Weiss
Author: Bon Appétit Test Kitchen
If you don't have a Belgian waffle iron, use a regular one, but you probably won't need as much batter.
Biscuits and gravy meet loaded nachos.
Author: Alison Roman
Banana pancakes with mini chocolate chips make this buttermilk pancake recipe a special breakfast treat.
Author: Land O'Lakes
Author: Sarah Patterson Scott
A combination of whole-grain flours gives earthy, nutty complexity (read: tons of flavor) and a satisfying bite to these delicious pancakes. Make a big batch of the mix to keep on hand, or pack some up...
Author: Chris Morocco
If you want to make these without buttermilk, substitute 2 cups alt-milk plus 2 Tbsp. distilled white vinegar.
Author: Chris Morocco
Author: Edward Lee
First dredged in buttermilk and flour, these red onion rings are fried until crisp in nutter brown butter.
Author: Alison Roman
These airy doughnuts are served with Singaporean Chili Crab at Starry Kitchen in Los Angeles.
Author: Nguyen Tran
To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.
Author: Chris Morocco
This irresistible matchup of crispy and creamy releases more dopamine than a bag of Cheetos.
Author: Bon Appétit Test Kitchen
Our fried chicken thighs begin with a brown-sugar brine, make a pit stop in buttermilk marinade, and end their journey garnished with honey and sea salt.
Author: Nick Korbee
Though good with any fresh vegetable, this sharp, creamy feta dip, smoothed with a little buttermilk, is exceptional with crisp spring radishes. Much as in the combination above, salt and fat mellow any...
Author: Steven Satterfield
Author: Maria Helm Sinskey
This sandwich is engineered for maximum impact. Each element is awesome, but it's the way they come together that puts it over the top. Mmmmm, yeah.
Author: Claire Saffitz
The herbed sauce in this grain dish gets a double hit of punchy dairy: Not as sharp as other acidic ingredients, buttermilk lends a unique tang and yogurt brings body and richness.
Author: Andy Baraghani
Author: Ian Knauer
This simple cornbread was designed for making stuffing-it's easy to cut, not too sweet, and holds together.
Author: Molly Baz
We love Bar Harbor clam juice, which has no salt added and a gentle, briny flavor. It's a good stand-in for when you don't want to bother making fish stock (i.e., most of the time).
Author: Claire Saffitz
Author: Dawn Perry
These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.
Author: Andy Baraghani
Author: René Redzepi
Author: Sisi Carroll
The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Author: Josie Le Balch
Author: John Currence
These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the...
Author: Rick Martinez
Author: Alison Roman
Author: Bon Appétit Test Kitchen
Author: Alison Roman
This quick bread recipe features buttermilk and raisins and makes two loaves.
Author: Land O'Lakes
An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.
Author: Bill Telepan