No disrespect to pie—I love it—but you can serve more than one dessert on Independence Day. I nominate this luscious Greek yogurt panna cotta. With blueberry sauce or a strawberry-rhubarb sauce, it’s appropriately dressed for the day. Gluten-avoiding guests will be grateful, and any leftovers will make a dreamy breakfast. It took a few tests to get the panna cotta to that perfect quivery state, but I think I nailed it.
Read moreBetter with Feta
Photo: Sara Remington
I’m not a big cheeseburger fan, to be honest. I prefer my burgers plain. But a lamb burger topped with feta? Well, that’s another matter. Ground lamb shoulder makes the tastiest burger, and crumbled feta on top contributes a creamy, briny, tangy note—like adding a sliced pickle but better. Everything else about the Fourth of July will be different this year. Why not shake up your menu, too, with these succulent burgers?
Read moreDon’t Call It Yogurt
As the author of a yogurt cookbook, I should know something about skyr (pronounced skeer). Sales are growing in the U.S. for this Icelandic dairy product, but when a friend asked me how it differed from yogurt, I couldn’t say. It’s thick, creamy, tangy cultured milk—like yogurt. It’s fermented with bacteria—like yogurt. So why do Icelanders insist that it isn’t yogurt?
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