Some matzah balls are so light and fluffy they are known as floaters. Others are so dense and heavy, they are called sinkers or clunkers. Mine are Just-Right because they are somewhere right in the middle. I’ve found one ingredient that makes all the difference.
Move over red gazpacho. Today everything is going green. Green tomatillos, poblanos, jalapeños, onions and cucumbers, blended together with plain yogurt (ok, it's white) into the most velvety, lush, tangy, chilled soup imaginable.
This is enough pastry for two 9 or 10-inch single crust pies or one 9 or 10-inch double crust pie. I like to make the entire recipe even when I am only making a single pie, that way I can freeze the second half for another pie. Of course it is easy enough to cut the recipe in half, if you prefer. This recipe is adapted from Room For Dessert by David Lebovitz.
Smear salad plates with tahini dressing, top with thinly shaved raw beets, carrots, radishes and leafy greens and enjoy a unique, fresh, crisp and colorful salad. Of course you'll scrape your plate clean.