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Category: History of Buttermilk

Orecchiette with Buttermilk, Peas and Pistachios from Bon Appetit

Orecchiette with Buttermilk, Peas and Pistachios from Bon Appetit

When it comes to Buttermilk, I can come up with three recipes that require it: Waffles, Fried Chicken and Biscuits.  Buttermilk comes in quarts. The only recipe of the three that requires that much Buttermilk is perhaps the chicken marinade which is used to tenderize…

Hugh Acheson’s Crispy Chicken Thighs with Peas, Carrots and Hot-Sauce Butter

           Hugh Acheson is an Atlanta Chef who owns 5 restaurants there.  His first cookbook “A New Turn in the South: Southern Flavors Re-Invented for Your Kitchen” (Clarkson Potter 2011) was awarded “Best Cookbook in American Cooking” by the James Beard Foundation in…