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Chicken and Cornbread Buttermilk Soup

If you made biscuits this week (and I hope you did) I bet you bought buttermilk. I also bet that the extra, unused buttermilk you bought smirks and winks at you every time you open the refrigerator. Who buys a quart of buttermilk just to use a cup or two in a single recipe? Well, the answer is we all do. I've never seen it sold in smaller cartons. But we don't have to waste the chortling remnants. Buttermilk is as versatile as milk, cream, or butter. Try it instead of Greek yogurt in your morning smoothy. Same tang, fewer calories. How about buttermilk soup or buttermilk sauce? Where you once reached for butter or cream choose buttermilk instead. Read More

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About Greg

I started my blog on a whim. I was looking for a creative challenge, which may sound odd because I spent 20 years as an entertainment industry photographer. I’m not talking paparazzi, I don’t have the personality to hide in the bushes! I like fresh takes on the familiar. My recipes are often simple, modern and colorful, with roots in traditional styles. I'm the author of two cookbooks. I’ve been a speaker at IFBC, Food Buzz and Camp Blogaway. I’ve led cooking demonstrations in Panama and Costa Rica and developed recipes for major brands. I’ve traveled to Peru, Mexico, Norway and Alaska to promote culinary and/or vineyard travel tours. I was even featured in Food & Wine Magazine. I also co-host The Table Set on Home Fries podcast network.