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From the moment I tried Greek yogurt, I was spoiled for no other. Its firm, creamy, rich texture makes other yogurts seem watery, loose and bland by comparison. Eating a honey-flavored Greek yogurt topped with fresh blueberries one evening, my friend and longtime collaborator pronounced, “This would make a great cheesecake. You need to make . . . → Read More: Envisioning a Greek yogurt cheesecake
Before the Internet, before Food Network, before Julia Child, before TV, there was a writer of food and her medium (Egads!), was the humble printed word. There was a writer whose words were so potent, her prose so swarthy, that, upon seeing her work, publishers decided a woman would never write like that, so Mary . . . → Read More: Keeping the wolf at bay with MFK
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