Sour Cream and Scallion Drop Biscuits
Alex Lau
All that sour cream keeps these drop biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350° oven for 5 minutes).
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.
A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
Elegant and simple to prep ahead, this classic brunch dish gets its savory backbone from sautéed leeks.
With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.