These crispy-all-over, supremely decadent tasting biscuits are unlike others.
Because they have a novel ingredient that you might just guess from my cheeky photo.
Yes, duck — as in fat.
There’s no butter or shortening in these babies. Just a generous amount of lavish duck fat along with buttermilk.
This fabulous biscuit recipe is from “Still We Rise” (Clarkson Potter, 2023), of which I received a review copy.
It’s by Erika Council, creator of the Southern Souffle blog and chef-owner of Bomb Biscuit Co. in Atlanta’s Old Fourth Ward historic district where Martin Luther King Jr. was born.
As she writes, this book embodies the “gospel of biscuits,” the heritage and heart these rounds of little more than flour, fat, and dairy have carried over generations, especially among Black home-cooks who proudly perfected them for their families.
Over the holidays, with my husband and I both slogging through our first bouts of Covid ever (we escaped it for nearly four years, so I guess it was only a matter of time), and then with him experiencing a rebound case right after, I half-joked that I needed a hazmat team to come to my house to rid the premises once and for all of every germ in sight.
Or maybe we just needed some spicy tofu.
Homey, comforting, and with enough Korean chili pepper and fresh slices of jalapeno to rev and warm the immune system and every other part of the body, it sure hit the spot.
But you don’t have to be ailing to thoroughly enjoy “Braised Tofu (Dooboo Jorim).” Because this easy dish will leave you contented no matter what.
It’s from “Sohn-Mat” (Hardie Grant, 2023) of which I received a review copy.
When Beverly Soon Tofu opened in 1986, Lee says it was the only one of its kind in Los Angeles serving soon tofu stew in Koreatown. So, this is a woman who definitely knows her tofu dishes.
The culinary journalist and editor-in-chief ofCook’s Country magazine has used her expertise and passion for historic research to write a book that pays homage to Black drinking culture through the ages by spotlighting its hospitality, creativity, and longevity.
You’ll be thirsting to make everything from “Strawberry Wine,” “Coffee Liqueur,” and “Pomegranate-Demerara Rum Punch” to “Pineapple-Lemon Highball,” “Absinthe Frappe,” and the clever, non-alcoholic “Cosmockpolitan.”
One taste of this one-pot dish sends me back to my elementary school days.
When my best friend and I would feel so grown-up whenever we had the rare chance to cook dinner for ourselves when our parents were out.
We’d grab wooden spoons like microphones and pretend we were stars in our own cooking show.
As we hungrily and proudly dug into the comforting dish we had put together with our own wit,
Granted, Hamburger Helper wasn’t the most ambitious dinner to make. But we didn’t care. We loved the taste and the sense of freedom it gave us.
“American Goulash” is a fresher, homemade version of that nostalgic store-bought product that is just about as fast and easy to make, too.
Only this version is by Michael Symon, the James Beard Award-winning chef and restaurateur, and Emmy-winning television personality known his Food Network shows and co-hosting ABC’s “The Chew.” I also had the distinct pleasure of helping judge a cookie baking contest in San Francisco with him many years ago, and he is a hoot to be around.
This recipe is featured in his latest cookbook, “Simply Symon Suppers” (Clarkson Potter, 2023), of which I received a review copy. This is his eighth cookbook.