After months of tomatoes and zucchini, I’m ready for winter squash. Kabocha is my favorite, but butternut squash is much easier to hack into and to peel. I like to roast thick slices until they’re caramelized and then balance the sweetness with something tart and tangy. Feta to the rescue, along with pomegranate seeds, pepitas, Aleppo pepper and yogurt. Creamy and crunchy, warm and cool, sweet and tart. It’s all there in this autumn side dish. Add a roast chicken or a bulgur pilaf and dinner’s ready.
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 moreRx: Pancakes
One positive result of this unsettling time is that more people are cooking at home. I’m hoping that becomes a habit even when it’s no longer necessary. Hunkering down, we need nourishment and a kitchen that smells great. We need dishes that are easy to prepare with ingredients that are easy to find, recipes that deliver a lot of pleasure for the effort. I’ve chosen six favorites from my archive to share with you.
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?
Read moreIs A2 Yogurt for You?
Yogurt. Blueberries. Now’s the moment. I’m a cheerleader for plain whole-milk yogurt because it’s so easy to add fresh fruit myself. The challenge, in some markets, is finding yogurt that meets my specs: plain, whole milk, stabilizer-free (no pectin, no gelatin) and not Greek. Straus Family Creamery is my go-to, but a new California yogurt checks all those boxes as well. What’s more, it’s made with A2 milk.
Read moreCheese Meets Rosé
I’m not a bumper-sticker person, but if I were, mine would read, “I brake for ethnic markets.” I love poking around shelves with unfamiliar condiments, grains and cooking implements to see what my kitchen might be missing. Middle Eastern markets are my favorite, but I have rarely spent much time looking at the cheese selection in these stores. Now I’m wiser.
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