Apple Cider

Pastry chef Valerie Hill offers this appealing treat at the Morrison-Clark Historic Inn & Restaurant in Washington, D.C. Allowing the yogurt to drain produces the thick and creamy yogurt cheese.

This recipe is a yummy one-pot entrée from The Elements of Taste, by Gray Kunz and Peter Kaminsky. The secret here is browning the meat.

Terrific with roast turkey or pork.

The cider sauce adds an extra spark of ginger to this old-fashioned cake.

Can be prepared in 45 minutes or less.