Father’s Day is tomorrow, as all the emails in your inbox have alerted you to. I don’t presume to know what your dad likes, but I do know that a freshly baked biscuit is always a treat. Especially a biscuit that has the words “butter swim” in front of it.
I’ll let Naz Deravian describe her recipe: “The batter is combined in one bowl and then spread over melted butter, giving the impression of a batter swimming in butter, as the name suggests. While the biscuits bake, they absorb all the buttery goodness and crisp up around the edges.” You can watch a video of Naz’s biscuits in butter-swimming action here, and find more Father’s Day cooking ideas here.
(To go on your biscuits: strawberry jam, raspberry jam, plum-ginger jam, fig-rosemary jam, lemon curd. Oh, and pimento cheese.)
Featured Recipe
Butter Swim Biscuits
Today’s specials
Chicken jorim (soy-braised chicken): Eric Kim adapted a classic Korean beef braise for boneless, skinless chicken thighs, keeping the same deeply savory results. Definitely serve with rice to soak up all that sauce.
Roasted fish with romesco salsa: You can leave the food processor in the cabinet. Lidey Heuck has you roughly chop the roasted red peppers, tomatoes, almonds, garlic, parsley and breadcrumbs instead of blending them in this simple but excellent dinner.
Curried red bean soup with kale: This is, as Zaynab Issa writes, a minestrone-esque riff on rajma and maharage nu shaak, two red kidney bean curries with spiced, aromatic gravies (rajma is Hindi for kidney beans, and maharage is Swahili for beans). It’s exactly what I’d want to revive me on a rainy summer Sunday when I’m feeling blah.
Italian dressing: Make a batch of Dan Pelosi’s tangy, garlicky dressing this weekend, then drizzle it over salads, roasted vegetables, pasta, sandwiches and grain bowls all week.
Texas sheet cake: I’m not from Texas, so I’ll leave it to the Texan commenters in the recipe notes to debate pecans vs. other nuts, cinnamon vs. no cinnamon. I can say, however, that this is a Genevieve Ko recipe, so you know it’s really delicious.
And before you go
There’s precisely one thing that will keep me from dining outdoors, and that’s mosquitoes. If you, like me, seem to be an all-you-can-bite buffet for those terrible creatures, you’ll want to give a listen to this recent episode of The Wirecutter Show that breaks down which bug repellents work, which don’t, and why.
Thanks for reading!
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