Moist and wonderfully flavored, these chicken skewers are among some of the best I've ever had. The spice comes from the crushed red pepper and the tang from the vinegar and lemon.
Continue reading »
The following recipe is from the July 29 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! One of my favorite parts of an Indian meal is raita, the cooling yogurt-based condiment, usually...
Continue reading »
Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, due out in spring....
Continue reading »
This week, I've saved Nancy Harmon Jenkins' luscious recipe for Turkish apricots stuffed with sweet, thick yogurt for last. Dried apricots are softened in Sauternes (a French dessert wine), stuffed with sweet labneh (strained yogurt), and sprinkled with crushed pistachios....
Continue reading »
Tart and refreshing, today's Cook the Book recipe is Turkey's take on lemony avgolemono. Nancy Harmon Jenkins' yogurt soup with mint starts with the same chicken broth as the Greek favorite, but uses yogurt instead of lemons to deliver tang....
Continue reading »
Turn this Greek yogurt and honey into a light, creamy dessert. When it comes to cream-based desserts such as puddings, mousses, and flans, panna cottas have always been my favorite. Add to that Serious Eats' collective obsession with Greek yogurt,...
Continue reading »
Yogurt: good for avoiding the unpleasant side effects of pregnancy I’ve made it to the eighteenth week of pregnancy pretty much unaffected by three phenomena that turn life upside down for many expectant women: morning sickness, food aversions, and cravings....
Continue reading »
Donna Hay’s Off the Shelf looked like exactly what I needed. It is all about using ingredients found in the pantry, which is pretty novel. It’s a beautiful book, too, with enormous color-filled pages. But when I thought about it...
Continue reading »
The recipe that follows has been adapted from Nancy Silverton's A Twist of the Wrist. Nancy is possibly the greatest pastry chef America has ever produced, so I had to include a dessert from this book. This one doesn't even...
Continue reading »
