At Shavout, the author celebrates the break from pareve baking with dairy desserts like this cake, which gets its tang from sour cream. Read her story: Putting the Dairy Back in Dessert.
This is an occasional column in which the writer evaluates a cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. For Shavuot, she cooked her way through “Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World’s Creamiest, Healthiest Food” by food blogger Cheryl Sternman Rule.
From the new cookbook “Yogurt Culture.” Read our Taste Test here.
The recipe for this aromatic cold soup comes from “Yogurt Culture.” Read our Taste Test here.