Welcome to our Weekend Cook and Tell where each Wednesday we turn the pages of the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
This week in The Oregonian, Michael Russell is talking about the greek yogurt craze. In the past five years, greek yogurt sales have doubled to $1.6 billion. Chobani is even opening up a yogurt bar in New York City.
Many of you already know that we, here at SEHQ, have our own mild fascination with the stuff. The possibilities with cooking, baking, or eating greek yogurt straight out of the container (or off or your finger) are eternal like the gods. Chopped figs, walnuts, honey, cucumbers, and olive oil are just a few natural pairings we enjoy.
So, put your Greek thinking hats on and take those flavor creations from Greek myth to reality. Share your Greek goods on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below.
We'll post a round-up of your greek yogurt ideas, recipes, and experiences the following Wednesday, August 1st.