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Young & Hungry
Dessert: it’s what’s for dinner. Wait. You know, dessert isn’t really my thing, but I do like dessert. Dessert is growing on me. I like pudding, for example. And caramel. The answer was clear: flan.
Maybe some other time…
When I saw that Chris Kimball had a recipe for light cheesecake, I was intrigued. The Cooks Illustrated crew doesn’t tolerate foolishness, and by foolishness I mean the sacrifice of deliciousness for calories. So I knew that if they made a light cheesecake, it would still be delicious, and I would be able to eat a lot of it. Because it’s light. Right? And then when I realized that the secret ingredient, labneh (yogurt cheese — like Greek yogurt, only even richer and tangier) is available at Whole Foods, well, that just sealed the deal.
I guess I don’t really bake except when I do:
Summer is over. I know. It’s true. And this dish, banana pudding, is really a summer barbeque dish. But, you know what? Banana pudding is sweet, rich, crunchy, and creamy. It’s a classic. It’s delicious. If you have never had it before, the key to the deliciousness is the mixture of Nilla Wafers and delicious banana pudding… or, in lesser versions, vanilla pudding and banana chunks. This version uses a couple of Chris Kimball tricks to punch up the flavor and texture. So make it for a fall barbeque. Or a winter barbeque.
Summer puddin’, had me a blast:
As I’ve mentioned before, I’ve been on a search for the holy grail dessert: delicious, easy, cheap. I’m not really a dessert person and am lazy about baking too, but lately I’ve been craving sweets. Having tried every cookie available at Whole Foods in the last two weeks, I can tell you that the double chocolate with fudge are the best. But this berry crisp is so easy, cheap and good that you really have no excuse not to make it, whether the bar examiners are breathing down your neck or not.
