Shredded collards in a refreshing salad for when it's too hot to turn the stove on.
Call it the impatient person’s puff pastry, or just call it breakfast. We couldn’t care less, as long as you make some for us, too.
Michael Fiorelli—executive chef at Love & Salt in Manhattan Beach, California—shows us how to whip up these fluffy, golden buttermilk beauties and top them with an insane amount of cultured butter, fried rosemary, and fleur de sel.
“Ranch is the bastard child of salad dressing," says Courtney McBroom of Large Marge. "Everyone hates on it, but I don’t understand why."