Posted by Lucy Baker, April 29, 2008 at 3:45 PM
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, and it was easy to choose what to make for this week's magazine recipe review: Yogurt Panna Cottas with Honey from the May issue of Food & Wine.
The recipe was created by Marisa Chruchill, a San Francisco-based pastry chef and cooking instructor, and a former contestant on Top Chef. In her version of the Italian classic, tangy fat-free yogurt replaces the heavy cream. The results are not only decadent and velvety, they're also downright healthy—only 120 calories and a trace of fat per serving.
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Posted by Robin Bellinger, April 1, 2008 at 1:00 PM
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. “I feel like I’m cheating!” I told my obstetrician last month. She told to count my lucky stars (and not to mention how great I felt to the other women in the waiting room), but I still felt like a fraud every time my friends and family kindly, concernedly asked how I was doing.
There were about two weeks in January when I had mild morning headaches and afternoon nausea. Instead of disappearing, however, my appetite increased. It was like having a slight hangover, just enough to make you feel a little loopy and put you in the mood for a big brunch; I’d treat it with ginger ale, white rice, peanut butter, and homemade cookies while my med-student husband muttered about gestational diabetes.
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Posted by Nick Kindelsperger, November 30, 2007 at 4:00 PM
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 more carefully, God knows what I’ll find in my pantry at any one time. It’s usually a rag-tag team of various cuisines and never enough of anything to make much of a difference. That’s my fault.
Luckily, this recipe was so simple that the usual pantry items needed to complete the picture were few and not very expensive. I had to invest in some chile paste, mint, and some yogurt. Everything else was, sure enough, in the pantry somewhere. And good thing, too. These simple ingredients work their magic quickly on the chicken, leaving it spicy, creamy, and delicious. Now if I could only find another use for that chile paste.
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Posted by Adam Kuban, April 20, 2007 at 1:30 PM
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 require any cooking. It's all assembly and takes about ten minutes to make.
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