The posting about buttermilk pancakes got me thinking...does anyone still sell churned buttermilk? It was available in the 1980's at a place in Totowa NJ but I haven't seen it since. It is a whole different experience from cultured buttermilk.
Fluffy, tender buttermilk biscuits doused in velvety, peppery cream gravy with plenty of sausage mixed in -- what could be better for breakfast? (Or lunch, or dinner?) No need to be intimidated by making biscuits, either; just be sure to keep all your ingredients cold, and be gentle when patting out the dough.
Covers tells a restaurant's story through its numbers. Here, Chefs Nicole Krasinski and Stuart Brioza reveal the stats behind their James Beard Award–winning restaurant State Bird Provisions in San Francisco.
Chef Anthony Strong (Locanda) visits chef Mark Sullivan's restaurant Spruce in San Francisco to order his favorite omelet, then gets his egg cookery skills tested. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.