Yogurt

Madras-style curry powder, which is spicier than the standard, adds a little heat here.

This recipe can be prepared in 45 minutes or less.

An easy do-ahead appetizer.

We're certain that this soup will become a staple in your summer repertoire. It's simple to make, low in fat, and tastes like freshness itself.

Sautéing the cauliflower before braising intensifies its naturally mild, sweet flavor. Yogurt is the braising medium here. It mellows the flavors of the curry and makes the cauliflower especially rich-tasting.

"A couple of years ago I decided to become a vegetarian. As time went on, the only things I really missed were some of the heartier sandwiches I used to make," says Jill Browning of Clarendon Hills, Illinois. "But then I created this meatless pita bread sandwich that's as substantial as any hoagie—and much lower in fat."

Simple and delicious, with great curry flavor.

Editor's note: The recipe and introductory text below are excerpted from Diane Kochilas's book Meze: Small Plates to Savor and Share from the Mediterranean Table. Kochilas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Kochilas and Greek cuisine, click here. Onions, cheese, and yogurt pies abound in the north of Greece, especially in shepherds' communities where dairy products are daily staples. This recipe is culled from that tradition, but instead of preparing a whole sheet pan with homemade phyllo, I have reworked it to make it accessible and more in tune with the meze style of eating.

Cornmeal gives these blini a slightly crunchy texture that is perfect with the salsa.

Pastry chef Valerie Hill offers this appealing treat at the Morrison-Clark Historic Inn & Restaurant in Washington, D.C. Allowing the yogurt to drain produces the thick and creamy yogurt cheese.

This tangy, fresh yogurt "cheese" -known as labaneh- vies for attention with hummus and tahini on the standard Israeli platter of mezze, or appetizers. Here it's seasoned with sesame seeds and spices, and drizzled with olive oil. Plan to start this the day before serving.

Store-bought vanilla frozen yogurt acts as the luscious foil for oranges, pineapple, mango and bananas in a fat-free brown sugar-cinnamon sauce.

Chef Shelton uses a 4- by 2-inch round cake ring to mold the salad on the plate.

Active time: 15 min Start to finish: 35 min

Can be prepared in 45 minutes or less.