According to Scott, a biscuit should be crusty and golden brown on the top, with an interior that is soft, light, and tender. Purist that he is, he makes them with freshly rendered lard and recommends making your own fresh baking powder: Measure and sift together 3 times, 2 parts cream of tartar and 1 part baking soda. Make it in small batches, store in an airtight container, and use within 4 weeks. A sweetened version of the biscuit dough makes delicious short-cakes to serve with whipped cream and sliced ripe fruit or berries and is great for making cobbler (page 127).
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.