Michael Psilakis is getting Greek cuisine its rightful place on the culinary map: Named a Food & Wine magazine Best New Chef, and Bon Appetit’s and Esquire magazine's Chef of the Year, Psilakis recently was invited to the White House, where he cooked for President Obama and his guests. This recipe from Psilakis's forthcoming cookbook turns the Mediterranean attitude into a great way to end a meal. Pears can be enjoyed in this preparation even when they are not at the peak of ripeness. The little bit of cooking adds sweetness and creates a tender bite. You can use low- or non-fat Greek yogurt for this recipe as well. It is rich and creamy even without the fat. … Back to Article
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