Cool, creamy yogurt gets more interesting in the hands of Honolulu chef Ed Kenney of Town restaurant, who smokes it over wood before mixing it with white miso. Kenney drizzles the infused yogurt over grilled swordfish, roasted chicken, and lamb, and uses it as a dip for vegetables. This recipe first appeared in our 2015 SAVEUR 100.
- 1 qt. plain full-fat yogurt
- 1 cup fine-grain oak or hickory wood chips
- 1 tbsp. white miso
- 1⁄2 tsp. fresh lemon juice
- Salt and pepper, to taste