I love Deb’s recipes, they are beautiful and always turn out to be as delicious as they look. Speaking of which, your biscuits look very delicious! I like the combination of chives and buttermilk.
Your food/pictures/recipes make me almost enjoy winter. Almost. First, I wanted to thank you for unsalted butter explanation–I truly did not know this. Farm girl. Second, on your list of to bake/make recipes. Have you ever come across anything that has lemon curd? I bought a jar and I have no idea what to do with it—it seemed like a good idea at the time.
hey tim, made the chicken milanese you posted a link for last night, came out perfectly crisp and juicy! thanks for sharing. didn’t have escarole, so i made a simple salad of red mustard greens in a red wine vinegar olive oil dressing topped with parmesan. can’t wait to make your risotto!
Hi Tim! I just blogged about this on my blog http://www.afroculinaria.com. I first had these biscuits–or a version of them at Spoon restaurant in Pittsburgh, a farm to table kinda place and I was in love, so I found the recipe you posted via Google, decided to try my hand with a few deviations and blogged basically that I got the germ from you! So I hope to follow your blog more often and hope you’ll check me out at afroculinaria. Cheers man!
I have made these biscuits many times and they always turn out perfectly! Thanks for such a great recipe! I always wonder though, how you arrived at 424 degrees for the oven temperature. I’ve used that exact temperature setting, believe me! But, seriously…?
I am so overwhelmed on how doable your recipes are. I do not even know where to start. I like your writing too. it feels like you a talking to me. I just started my blog this month, and iI am learning a lot from doin it . It is good to get inspiration from the great. Good job.