When the talk is about biscuits I always think of Leah Chase, chef and owner of Dookie Chase’s in New Orleans, and those she baked for us on one of our Master Chef TV programs. They were the tenderest, the lightest, and really the best I ever remember eating. This is our interpretation of her method. The key to tender biscuits is using light, rapid movements, so that you activate the gluten in the flour as little as possible, and the flour itself plays a role. Southerners make their famous biscuits with soft wheat (low gluten) flour, and to approach its equivalent use part regular all-purpose and part cake flour as indicated here.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.