Food

Cheesecake can be almost guiltless — that is, rich in good taste but low in fat. The trick is to use homemade nonfat yogurt cheese. Making yogurt cheese is a breeze. Simply drain yogurt overnight through cheesecloth, and refrigerate. The result: a thick, creamy cheese that can be used for baking, or combined with flavourings. Mix with it with fresh herbs and garlic and spread over toasted baguette slices for bruschetta. Sweeten it with sugar and vanilla and serve with fresh fruit compote. Use it in lasagna in place of ricotta cheese. It will keep up to seven days, tightly covered and stored in the refrigerator. It is protein rich and a good source of calcium. Be sure you begin to make the yogurt cheese at least 12 hours before you start the cheesecake recipe.

Dry rubs or blends are a popular method to season meat, fish and poultry. They’re usually a combination of dried herbs and spices, salt, pepper and sometimes sugar. Store in tightly enclosed jars or plastic containers and keep for no more than six months.

Farm-raised catfish gets a turn on the outdoor grill in this spiced up version. It’s a nice change from meat and poultry on warm summer nights.

Nuts and seeds add iron and protein to this nutritious luncheon dish. For a family or friends’ potluck, double the recipe and prepare all the ingredients ahead of time to combine just before serving in a lettuce-lined bowl.

Soba noodles, made from buckwheat, are wonderful cold, served on flat baskets or in slatted wooden boxes. Other Japanese noodles, such as white somen noodles or the larger, ribbon-like udon are also delicious served this way.

Kick off outdoor barbecue season, and try grilling pizza. It takes half the time of traditional oven-baked pizza although you have to be well organized. Have everything prepared in advance.

Summer’s bounty of beautiful, fresh vegetables is a bonus for vegetarians. This recipe for grilled vegetables would make an excellent meatless entree served with basil or parsley pesto.

This decadent and very special strawberry-chocolate pie would be just the ticket for summer entertaining. It’s easy to make and the rich, fudgy base complements the fresh strawberries.

Strawberries are so versatile. They can be found in salads, chilled summer soups, on the grill, in desserts and of course, jam. Take advantage of this season’s bounty and use the luscious red jewels any way you want — but enjoy.

This delectable Mexican mushroom mixed grill has lots of places to go, including on the table as a vegetarian main dish, on plates alongside grilled meats and into fajitas and tacos.