Adam Ragusea | @aragusea

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***TOPPING RECIPE***

1 cup (237mL) buttermilk (or half yogurt, half regular milk)
4 tablespoons (50g) cold butter, grated
1 tablespoon starch
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt (add a little more if using unsalted butter)
1 1/2 - 2 cups (180-240g) all-purpose flour (just enough to make the dough come together)
chopped fresh herbs if you want

Combine the ingredients with just enough flour to make the dough come together into something solid enough to roll out. Don't over-mix; just bring it together into a ball and rest in the fridge for at least 15 minutes before rolling it out. It'll be sticky, so dust with lots of flour or roll it out between sheets of parchment paper. Slap it on your pie filling, brush the top with egg wash or plain water and bake at 375ºF/190ºC until brown on top and the biscuit feels cooked inside when you poke it.

To make a pie filling ... watch the video. It's way more about technique than what specific ingredients you use, and it'll depend a lot on how big your pie dish is, how many people you want to feed, etc. If you watch the vid, you should be ready to improvise it. Good luck!

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***REVISED RECIPE, MAKES A HALF DOZEN***

1 tablespoon butter, plus more for the pan
1 tablespoon sugar
1 egg
1-2 teaspoons vanilla
1 cup milk (or maybe more)
1 tablespoon cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups all-purpose flour (or maybe less)

Melt the butter, then mix in the sugar to cool it down. Stir in the egg until smooth, then the vanilla and the milk — enough milk to get you 1 1/2 cups total liquid. Stir in the starch, salt, baking soda, baking powder and flour — enough flour to get the thickness you want (see video). Mix until the batter is almost but not entirely smooth (see video). Rest the batter at least 15 minutes before you cook.

Heat a nonstick pan until butter browns but not very rapidly. Smear the pan with butter, then use a towel to smear a little batter all over the pan to create a thin film — wipe off until almost clean. (This will get you more even color on your first batch of pancakes.) No additional butter is needed if you're cooking on teflon. Cook the pancakes until you see bubbles and the bottom has solidified and browned, then flip and finish the other side.

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Recent Nature report summarizing Trump cuts to public science: https://www.nature.com/articles/d41586-025-01295-6

2025 meta-analysis on the excess deaths caused by ultra-processed foods: https://www.ajpmonline.org/article/S0749-3797(25)00072-8/fulltext

2024 study on milkshake-induced dopamine spikes: https://pmc.ncbi.nlm.nih.gov/articles/PMC11302720/

2010 paper defining ultra-processed foods: https://www.scielo.br/j/csp/a/fQWy8tBbJkMFhGq6gPzsGkb/?lang=en

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This is a free episode of the Patreon-only podcast Wholesome that I make with my friends Ben Harrison and Adam Pranica. Get a new weekly episode and access to the back catalogue for $5 a month: https://patreon.com/wholesome_pod

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Recipe by Alice Urquhart Fewell from the Sept. 1918 issue of The American Journal of Nursing:

Separate an egg. Put the yolk in a saucer, taking care not to break it. Beat the white until stiff and season with salt and pepper. Grease an individual baking dish, and arrange the white in it making a hollow nest in the center. In this center put a small piece of butter, and then carefully slide the yolk from the saucer into the center of the white. Season with pepper, salt and butter, and bake in a hot oven until the white begins to brown and the yolk is set. Serve at once. This is an attractive looking dish, and makes a nice change when it is necessary for a patient to have eggs frequently

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