America's Test Kitchen

Whipped Feta Dip (Serves 8)

1 1/2 tsp lemon juice

1/4 tsp minced garlic

8 oz cow's-milk feta cheese

3 tbs milk

2 tbs plus 2 tsp extra-virgin olive oil, divided

2 tsp minced fresh oregano

1. Combine lemon juice and garlic in small bowl and set aside. Break feta into rough 1/2-inch pieces and place in medium bowl. Add water to cover, then swish briefly to rinse. Transfer to fine-mesh strainer and drain well.

2. Transfer feta to food processor. Add milk and reserved lemon juice mixture and process until feta mixture resembles ricotta cheese, about 15 seconds. With processor running, slowly drizzle in 2 tablespoons of oil. Continue to process until mixture has Greek yogurt-like consistency (some small lumps will remain), 1 1/2 to 2 minutes, stopping once to scrape down bottom and sides of bowl. Add oregano and pulse to combine. Transfer dip to bowl. Drizzle with remaining 2 teaspoons oil and serve.

How To Grill Everything

Mark Bittman

Strawberries Romanoff (Serves 4)

1 lb strawberries, hulled

1/4 cup sugar

2 tbs Grand Marnier

1 pint vanilla ice cream

1. If using a gas grill, heat it for medium direct cooking. If using a charcoal grill, after taking dinner off, add more coals if necessary and close the lid until you're ready to cook. In either case, clean the grates.

2. Gently toss the strawberries with the sugar to coat. Put them on the grill directly over the fire. Close the lid and cook, rolling them around once, until heated through, about 5 minutes total.

3. Transfer the strawberries to a bowl. Cut them in halves or quarters, depending on their size, and toss with the Grand Marnier. Let them macerate while you spoon out the ice cream, then divide between the bowls and serve, pouring any liquid from the bowl over the top.