Thick, creamy Greek-style yogurt requires no special equipment other than a Thermos. The whey is strained out to make it denser than regular yogurt, and if left unsweetened, it can be further thickened and rolled into balls to make labneh. Heat to 118°F (48°C): 1 quart pasteurized milk When milk has reached the right temperature,…
Chocolate Cake
A five-star chocolate cake recipe should be in everyone’s collection, ready to be deployed at birthday parties for chocoholics of all ages. You would think this would be an easy dessert to bake, and it is, but you need a fail-safe recipe. This is the best one, and it also happens to be very easy….
Passion Fruit Margarita
The ultimate summer cocktail gets a fresh twist while still remaining true to its tropical roots. You’ll need 3 passion fruits and a mesh strainer to make the 2 ounces of juice this recipe calls for. Using Monin Liqueur in place of the traditional triple sec keeps lime flavor in the picture, but Cointreau would…
Caffe Latte Truffles
Creamy white chocolate transforms the flavor of coffee in a departure from traditional dark chocolate truffles. Use cinnamon, powdered sugar, or unsweetened cocoa to coat the ganache. Bring to a boil: 1/2 cup cream Remove pan from heat and whisk in: Contents of 2 instant coffee sticks (totaling 4 grams of instant coffee powder) When…
Napa Sauerkraut Steamed in Alsatian Wine
What better way to enjoy home-fermented sauerkraut than to infuse it with Riesling wine from Alsace? Steaming sauerkraut rather than braising it has the added advantage of helping remove much of the salt. Apples and caraway round out the complex flavors of this cold-weather side dish, a perfect accompaniment for franks and boiled potatoes. Thinly…
Custard with Prunes (Far breton)
This dense custard is a popular dessert in Brittany, France, a region that prides itself on the quality of its butter. Prunes aren’t produced locally, but their smooth texture and earthy flavor pair well with the eggy base. A successfully baked far breton will separate into a light, airy upper portion with a golden top…
Café Brûlot
This jazzy drink, adapted from a recipe found in a family heirloom cookbook from 1931, is a great way to spike brunch or end a meal with an all-in-one digestif and caffeine kick. Combine in a bottle: 1 cup brandy 2 cinnamon sticks 24 cloves The zest of 2 oranges Put a cork in the…
Salsa Verde
Tart, green tomatillos make a lovely variation on the more well-known red tomato salsa. Like pico de gallo, this chip dip and taco topper is made with fresh, raw ingredients and is best enjoyed the same day it is prepared. Coarsely chop: 1 pound tomatillos 1 red onion 1 poblano pepper 1 jalapeño pepper 1…
Chocolate & Peanut Butter Bark
Made famous by Reese’s Peanut Butter Cups, the combination of chocolate and peanut butter is an all-around crowd-pleaser. Why not just buy the candy? Reese’s products can be tough to find outside North America. The same goes for peanut butter chips, which are included in many recipes for homemade PB cups or bark. This straight-forward,…
Red Currant Leather
Red currants make great jelly, but turning them into bright pink fruit leather is less labor-intensive and just as satisfying—if not more! You’ll need 1 apple for every 3 ounces of red currants. Peel and core: 3 Granny Smith apples Place the apples in a covered saucepan with a splash of water and steam over…
Pink Margarita Jell-O Shots
Unflavored gelatin is like a blank canvas you can use to turn any cocktail into a fun, jiggly treat. For a texture firm enough to eat with your fingers, you’ll need 6 grams of gelatin (1 envelope) for each cup of liquid. Pour into a bowl: 1 cup tequila 1 cup Cointreau Sprinkle on top:…
Apricot Leather
If you don’t have a food dehydrator, you can dry fruit leather in a warm convection oven or outside if you live in a hot, dry climate. Properly dried apricot leather will keep for several years—that is, if you don’t eat it first! Remove the pits from: 2 pounds apricots You should be left with…
Chia Confetti Pudding
The three different colors in this pudding stay separate even after stirring, creating a confetti-like visual effect. You’ll need three containers to make each flavor separately and give the chia seeds time to swell completely before combining the colors. Vanilla, chocolate, and matcha are featured here, but it’s easy to explore other color/flavor combinations using…
Marinated Mushrooms
Marinating raw mushrooms draws out moisture and gives them the texture of cooked mushrooms, but without the heat or hassle. Serve these in salads or on their own with toothpicks as an appetizer. Clean: 1/2 pound mushroom caps Marinate them overnight in: 3/4 cup vinegar 1/2 cup oil 1 teaspoon sugar 1 teaspoon salt 3…
Trail Mix
Trail mix isn’t just for hikes! Have it on hand as an after-school snack for kids. Roasted nuts make the crunchiest trail mix, but use raw nuts if you prefer. Substitutions can easily be made: switch out the raisins for dried cranberries or candied papaya, or use cashews or peanuts instead of hazelnuts. Avoid using…
Stinging Nettle Soup
Equip yourself with tongs and scissors to harvest stinging nettles and snip the leaves off the stems. If you are sensitive to nightshades, use 1 sweet potato in place of the potato and carrot. The bigger the potato, the thicker the soup. Peel/trim and dice: 1 potato 1 carrot 1 onion 1 rib celery 2…
Marinade for Shish Kebabs
East meets West in this tangy, pungent, heavily salted marinade made with widely available Japanese and British condiments. The complex flavors in this perfect example of fusion cuisine won’t be overshadowed by the charring and caramelization produced by grilling. Combine in a blender: 3/4 cups oil 3/4 cups tamari soy sauce 1/2 cup lemon juice…
Rosewater Champagne
This elegant cocktail is made with true rosewater, also known as rose hydrosol, a by-product of rose essential oil distillation. Rosewater is very fragrant and much more flavorful than rose petal infusions, which should not be used in this recipe. Choose only food-grade rose hydrosol with no additives. Pour into the bottom of a Champagne…
Hummus
This popular Middle Eastern dip is extremely easy to make. Canned chickpeas (also called garbanzo beans) make the smoothest hummus. Drain: One 15-ounze can of chickpeas Put the chickpeas in a food processor with: 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice 1 tablespoon tahini 1/2 teaspoon salt 1 crushed garlic clove Process until…
Strawberry-Rhubarb Pie with Yuzu
Yuzu essential oil and nutmeg add a new dimension to this classic combo. Red mandarin essential oil—or a teaspoonful of grated zest from any citrus fruit—also works well in place of yuzu. Bake on a preheated pizza stone to keep the bottom from getting soggy. For the crust, combine with a pastry blender or food…
Mom’s Cool Salad Dressing
A gem unearthed from the family recipe box, featured here in an updated version. Choose a neutral-tasting oil rather than extra-virgin olive oil to let the other flavors shine. Same goes for the vinegar: save your balsamic for another use. Combine in a jar: 1/2 cup oil 6 tablespoons ketchup 1/4 cup vinegar 1 tablespoon…
Chia Pudding with Tigernut Milk
Inspired by horchata de chufa, this nutritious, naturally sweet pudding is great for breakfast or dessert. Chia seeds are lauded by many for their high fiber and omega-3 content, and tigernuts are a tasty treasure packed with vitamin E and resistant starch. Soak in water for at least 8 hours: 1/2 cup tigernuts Drain tigernuts and…
Food by Jude 