Yogurt is a wonderful international culinary staple that’s been subverted by American agribusiness. Contrary to popular belief, genuine yogurt is anything but the thick, overly sweetened blend you’re likely to find in the refrigerated section at your local grocery store. Designed as quickie substitutes for breakfast, too often they’re laden with copious sugar for a rapid ride on the glucose express. Real yogurt—the healthier version known to the rest of the world—is generally much lighter. It’s also served in a wider variety of contexts, such as Indian raitas, served as a condiment, and Greek tzatziki, a combination of cucumbers and yogurt served as a dip, condiment, or spread. Yogurt (the name is Turkish) is meant to refresh, and this version is an ideal topping on cucumbers, lamb, or Middle Eastern Chickpea Burgers (page 112). When I first proposed this blend, one of my recipe testers looked at the long list of ingredients and asked, “all this for yogurt?” And then she took a taste …
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.