Greek yogurt is the latest craze in the dairy aisle, and rightfully so: it’s thicker, creamier, and tastier (in my opinion, at least) than standard yogurt. In large part, that’s because it’s double-strained instead of single-strained, which means more of the whey drips out, leaving a more concentrated, full-bodied yogurt behind. Another difference is that [...]
Continue reading about Turning Yogurt into Cream Cheese…and Dipping In!
As already mentioned in my previous post, I love pineapples. (When I was attending a Spanish-language school in Costa Rica, our chosen names were a combination of our favorite fruit + our favorite color. That made me Piña Violeta, or “purple pineapple.”) Most of the time, I cut up a fresh pineapple and eat it; [...]
Pretty soon, we’ll all be grilling away into the wee, it’s-light-until-ten! hours of the night. Part of that grilling repertoire is bound to include the classic American hot dogs and hamburgers…which in turn will probably entail catsup and mustard. And while you can find decent mustard on most grocery store shelves — although watch out [...]
Cabbages aren’t exactly the hottest item on the vegetable menu: they don’t have the slim elegance of a green bean or the curvy voluptuousness of an eggplant. From Sauerkraut to Asian cabbage-parcel soups, however, they do feature prominently in most world cuisines. (To achieve the latter, stuff a leaf, tie it off with chives, and [...]
It seems like summer is just around the corner…and with it, long sunny days and warm starry nights. It’s almost time to dust off our BBQs and reconnect with the most American of all cooking traditions. While you’re donning your apron and taking up the tongs, however, why not try incorporating other cuisines into your [...]
