Cooking class in Tuscany

A cake you do not bake? Greek yogurt pureed with fresh strawberries and honey, set with gelatin dissolved in warm cream, and folded with whipped heavy cream. It chills in a springform pan for five hours or overnight and comes out pink and mousse-like. No …

Most paneer tikka recipes tell you to marinate for thirty minutes. That is not enough. This one calls for at least four hours, preferably overnight, and you can taste the difference. Paneer cubes soaked in yogurt mixed with ginger paste, garlic paste, chopped mint, chopped …

I made this grilled cheese on a night when I had three partial blocks of cheese in the fridge and a jar of pesto that needed using. Goat cheese, cheddar, and parmesan all went on the same sandwich, with the pesto made from pumpkin seeds …

I learned this from an Indian cooking class where the instructor said the secret to good stir-fry is not the wok, it is the spice mix before the main ingredient goes in. The shrimp marinate for ten minutes in turmeric, cumin, coriander, and red chili …

Lentil salads are often boring. This one is not. Lentils cooked in a tea brewed from a flowering tea bulb, cinnamon stick, split vanilla bean, and bruised cardamom pods. Served warm with baked pear halves drizzled with olive oil and honey. Dressed with Meyer lemon …

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