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This recipe pairs the soft cheese with stone fruits (HUZZAH!) and tomatoes. I recommend serving this as a side dish and playing around with additional ingredients in the dressing…
One of our favorite things to keep in the fridge is miso. Miso is a Japanese paste produced by fermenting soybeans with salt and a culture called ‘koji’ (KOH-gee).
Lee bought buttermilk to make fried shrimp and then realized the recipe he wanted to use didn’t call for it. Needing to use the buttermilk for something and because you can eat a biscuit whenever you dang well choose, we opted for these biscuits.