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Can you make frozen yoghurt in five minutes? You can. Thick Greek yoghurt, frozen raspberries, and honey or sugar. Into the blender. Smooth and creamy. Eat it straight from the blender or freeze it for later.
The frozen raspberries are what make this instant. They chill the yoghurt as they blend, so the result is cold enough to eat with a spoon right away. No ice cream...
Most corn salads are just corn with things thrown in. This one seasons the corn before it hits the bowl. Six ears grilled until charred, or frozen corn sauteed with olive oil, cumin, and cayenne pepper. Then diced avocado, crumbled feta, cilantro, lime juice, salt, and pepper. The spiced corn carries the whole salad. We keep making this through August and September when corn ...
Jerk chicken is one of those preparations that does not translate well to shortcuts. The technique traces back to the Maroon people of Jamaica’s Blue Mountains, who developed a method of smoking meat over pimento wood with a marinade built on Scotch bonnet peppers and allspice. That origin matters because it explains why the flavor is so layered: it is not just heat, it is wa...
Chimichurri has survived centuries of Argentine cooking without changing much, and that tells you everything you need to know about it. It is sharp, herby, garlicky, and it cuts through rich grilled meat in a way that no bottled steak sauce can touch. This bowl takes that classic pairing and turns it into a full weeknight dinner, with sliced skirt steak over rice, roasted swe...
What does walnut mustard taste like on grilled chicken? Nutty, sharp, and slightly sweet, with a warmth that regular Dijon does not have. Four boneless chicken breasts rubbed with Maille walnut and white wine mustard, olive oil, salt, and pepper. Grilled six to seven minutes per side. Served alongside grilled green beans tossed with olive oil, salt, and pepper.
The mus...