Hello. I’m not sure why homemade yogurt (above) hasn’t taken off this year like sourdough bread did, like kombucha did. As Melissa Clark demonstrates, it’s so easy to make, “and the payback is huge: a tangy, silky yogurt pot made with ingredients you can control and customize to your taste.
You might use this breakfast trick to eat with canned fruit, with granola, with cold, segmented orange slices. And again at dinner, to accompany your chicken curry or sweet potatoes with a coriander-chili sauce. You will sometimes eat it with Cheerios, stirring it with beets, garlic and dill. Once you start with the yogurt, you will have a hard time stopping. (Don’t eat dairy? Make yogurt with nut milk instead.)
So get started. Prepare yogurt on the stovetop while you have these sausage balls on a baking sheet with tomatoes and baked broccoli.
Tomorrow you can serve it as a side dish with this delicious slow roasted salmon with a whole lemon vinaigrette. And you will go for the races.
Later this week, I’d like to make Millie Peartree’s new recipe for that Jamaican diaspora restaurant classic, Rastafarian pasta. (Can slip into chicken thighs in place of the breasts she uses. As for the jerk seasoning, I typically use one which is made by Walkerswood in Jamaica and widely distributed in the United States.)
I would also love to make chapli burgers. And the Shalom Japan lox bowl. And always and forever this crispy lamb with cumin, green onions and heaps of red peppers.
Will I have them all? No, but I’ll do my best, that’s all I’m asking of anyone these days. We’ve been here for a long time, with the pandemic and cooking every day. Just showing Think about what you could cook for yourself and for those around you is a victory. And we’re here to help.
There are thousands of recipes for you to consider waiting for you at NYT Cooking. Go browse our digital aisles and see what makes you hungry. You can save the recipes you want to cook. You have to evaluate the ones you have created. You can also leave notes on it, if you want to remember when you flipped the fillet, or if you want to tell your fellow followers how you used anchovies instead of fish sauce and how well it worked.
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