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Winter Squash and Sage Blini

Pancakes are a great vehicle for many vegetables. These are simple buttermilk/buckwheat blini with puréed butternut squash and sage whisked into the batter. I make them small and serve them as hors d’oeuvres. For vegetarian blini I top them with drained yogurt and a small spoonful of the sautéed winter squash with anchovies, capers and…

Thin and Crispy Cornbread

The thick, golden wedges of cornbread served directly from a skillet that you see in glossy food magazines look nothing like the thin and crispy cornbread April McGreger’s Mississippi grandmother used to make. The ratio of crunch to tender middle here errs on the side of crunch, which makes it perfect for soaking up the…

Savory Whole-Wheat Buttermilk Scones With Rosemary and Thyme

These rich, herbal scones are savory like American biscuits, with the added nutty, wholesome dimension of the whole-wheat flour. They’re great with cheese and with salads, soups and stews. Ingredients 150 grams (approximately 1 1/4 cups) whole-wheat flour 100 grams (approximately 3/4 cup) unbleached all-purpose flour 10 grams (2 teaspoons) baking powder 5 grams (1/2…