Buttermilk

Simple, tender buttermilk cake with a sugary crunch: We like it full of raspberries, but you could substitute any berry you pick up at the farmers market.

Flax is rich in substances that have been shown to protect against heart disease and cancer. It has a very mild taste and is good mixed into muffins and breads as well as sprinkled on cereal. This flax muffin recipe is one way to add a daily tablespoon of flaxseed to your breakfast and snacks. These muffins are remarkably sweet and moist, despite having no added fat. (The 3 grams of fat per muffin are from the health-protective fats in the ground flaxseed meal.)

Cheesy with a shortbread-like texture, these biscuits are addictive and would pair nicely with beer.

French pastry chefs dedicated this classic dessert to the Russian royal family. In this version, Grand Marnier-soaked berries are served with a tangy homemade ice cream (in place of the usual whipped cream). If you'd like, serve some sweet, crisp cookies alongside.

Baking the cake in one 12-inch round pan creates a dessert with presence. Assorted edible flowers make an easy, great-looking garnish.

The secret to great shortcakes is a very moist dough, so don’t be tempted to add more flour.

Before a revolution breaks out, we want to assure you that we still think real fried chicken—soaked in buttermilk and fried in peanut oil until it’s crispy—is the gold standard. But there's no denying that in the past 20 years two factors have had a huge influence on how we cook: speed and healthfulness. Oven-baked chicken satisfies on both counts, offering a crispy, tasty coating and moist meat with less fat and fewer calories. Plus, it's quick enough to make on a Tuesday night. Add a light, bright arugula salad and you’ve got dinner.

Dried berries and cherries are sold at most supermarkets in the dried-fruit aisle.

This recipe, from my old sous chef Mitch SuDock, makes the best fried chicken ever. We used to make brined pork at JUdson Grill, and he started using the brine to make fried chicken for our nightly staff meal. The benefit of brine is that the batter keeps the seasoning from penetrating the meat, but the brine works its way in. Keep a close eye on the thermometer when frying; try to maintain a temperature of 300°F, which will cook the chicken through without burning the exterior.

This is one of my favorite soups. It has to be served really cold so that you can appreciate the buttermilk and yogurt tang and the sharpness they add to the cucumbers. The Tabasco is optional, but I recommend it to give a little kick at the end; it won't register as spicy, but you'll miss it if it's not there.

Fried chicken in the South has many variations. Here, a buttermilk marinade helps keep the meat tender and juicy underneath crisp, golden skin; pepper-speckled gravy and bacon add savor and smoke.

Here comes the sun: Topped with graceful fans of candied fennel and bathed in a golden syrup, this lemony upside-down cake is a cheery sight. The fennel's subtle sweetness and beautiful form are quite sophisticated, but the cake's buttermilk crumb is pure homey delight. A cloud of whipped cream makes a fitting accompaniment.

This rustic cake gets a zing from a tangy lemon glaze. The sauce dresses up the cake for dessert (or brunch).

The easiest way to crack the coriander seeds is to put them in a heavy-duty plastic bag and pass over them with a rolling pin. For a great sandwich, split a biscuit and fill it with sliced ham or smoked salmon.

Baguette-like loaves make this Irish classic easy to slice, providing perfectly sized portions.

Topped with yogurt, these waffles make a great, filling breakfast; with whipped cream, they're perfect for dessert.