Shrikhand is a creamy yogurt-based dessert from western India made simply by straining yogurt and sweetening it The yogurt is traditionally strained by pressing it between newspaper (to soak up extra whey), but if you can find thick, full-fat Greek yogurt at the grocery store, then the process is even simpler: Hang it in a mesh strainer over a bowl for a day, and let the excess whey drip out You can substitute slivered almonds for pistachios, if that's more your speed, or even skip the nu...
6 Healthy Popsicles That Put Your Neighborhood Ice Cream Truck To Shame
Rice noodles, chicken and two sauces from David Tanis, City Kitchen, NYTimes.com Here's the link to the recipe: http://www.nytimes.com/recipes/12151/Cold-Rice-Noodles-with-Grilled-Chicken-and-Peanut-Sauce.html
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States This version has no bread and is a creamy orange-pink rather than a lipstick red
Cobbler is an irresistible summer treat, with its combination of bubbling fruit and golden biscuits This version uses sweet, nutty hazelnut flour in the biscuits, which bake up crunchy on the outside and tender in the middle To swap whole hazelnuts for the meal, start with 1/2 cup (64 grams) hazelnuts, toasted and with skins rubbed off