“Jerusalem” Yogurt Pudding with Poached Cherries

My oh my, we are in love with this dessert. This yogurt-based pudding, much like a panna cotta, makes an elegant presentation, and its tart-and-sweet complexity makes it all the more interesting. Vanilla and orange zest give it intense flavors, while cream, milk, and yogurt combine for a silky-smooth creaminess. The recipe, from the amazing Jerusalem cookbook, calls for fresh peaches, but I improvised some and used frozen cherries instead, and they were a wonderful complement to the vanilla, ouzo, and lemon flavors in the sauce. Delicious! I’m looking forward to making this with summer-ripe peaches too.

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Vanilla Panna Cotta with Red Currant Syrup

What’s not to love about a sweet, creamy indulgence that takes no more than 15 minutes of actual work to create? Every time I make (and eat) panna cotta I ask myself why I don’t make (and eat) it more often. A few ripe berries on top and it is wonderful; a mouth-watering berry syrup drizzled over it and it’s divine.

Love, Part I: Vanilla-Saffron Risotto and Pan-Seared Scallops

About 15 years ago I read a food essay in the New York Times about a man wanting to impress his girlfriend by making a romantic dinner. He chose to make risotto for her, and in his essay he described so vividly and passionately each step in the cooking process that it changed my whole outlook on making food for people.