Angel biscuits are lighter than traditional buttermilk biscuits because they contain yeast as well as the usual baking powder, baking soda, or both. The yeast gives them an extra push as well as another layer of flavor. Traditional biscuits can be intimidating to novice bakers, especially if first efforts yielded rock-hard results, not light and tender biscuits. The trio of leaveners protects even the worst of bakers from abject failure. This dough is also appealing because it can be prepared ahead of time and held in the refrigerator for three to five days (baking powder and baking soda alone would have long lost their “oomph”). This holding power lets you pinch off a bit of dough at a time to make a few fresh biscuits during the week. It’s also a heck of a lot better than the preservative- and chemical-laden tubes of refrigerated biscuit dough.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.