Buttermilk

"My daughter and son-in-law spend their summers on Stuart Island, one of the San Juan Islands off the coast of Washington," says Ann Ayres of Santa Barbara, California. "On my way back from a visit, I planned to stop in Victoria, British Columbia. My daughter suggested that I try Paprika Bistro. The beet soup I ordered there was delicious."

"This is the cake I bake for most family events," writes Mary Charlotte McCall of Tallahassee, Florida. "I started making it years ago because my three new stepdaughters liked it so much. It's always a hit at big parties, club meetings and kid-related events."

The salty anchovies complement the briny sweetness of the crabmeat. Buttermilk lightens the dressing and makes this version of the classic Caesar especially delicious.

Mocha custards are the "coffee" part of this whimsical "coffee and doughnuts" dessert.

If preparing this corn bread for the New England Sausage Stuffing , make it one day ahead.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Great with salads, with soups or for tea.

There is hardly a wedding or garden party in the Lowcountry without these yeast biscuits. They are small, only about an inch in diameter, and they are split to hold slivers of salty country ham tempered with dollops of chutney or mustard. One ham provides enough meat for 200 to 250 biscuits. These doubly lightened breads — really yeast rolls — are also called "angel biscuits" and "bride's biscuits." Bill Neal has suggested that the "bride" is the inexperienced cook who needs the insurance policy of the double leavening.

Buttermilk adds the tang, while bacon lends crunch to this dish.

Try this with sausages or roast chicken.

A mild buttermilk tang offsets the sweetness of this caramel-colored custard pie.