Greek Yogurt

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,…

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…

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…