Yogurt
Grilled Peruvian Chicken With Green Sauce
A weeknight wonder, thanks to quick-cooking chicken breasts and a blender herb sauce.
By Kendra Vaculin
Tater Tot Chaat
Using tater tots in chaat not only saves time, but gives you an extra crispy texture.
By Urmila Ramakrishnan
Buffalo Wings
A fiery legend steeped in American ingenuity, Buffalo wings are always a good idea.
By The Gourmet Test Kitchen
Turkey Biryani
Resurrect your leftover Thanksgiving turkey as a big pot of fragrant, beautifully-spiced turkey biryani.
By Anikah Shaokat
Tachin Ba Morgh (Saffron Yogurt “Cake” With Chicken)
Tachin translates as “arranged on the bottom” and refers to the layer of crunchy saffron and yogurt rice that forms on the bottom of this layered rice cake.
By Nasim Alikhani and Theresa Gambacorta
Spicy Tahini Date Salad
Dates, tahini, and chile paste come together in a salad dressing that’s an exquisite combination of sweetness, nuttiness, and heat.
By Nasim Alikhani and Theresa Gambacorta
Yogurt Biscuits
The yogurt in the dough activates the baking soda, just like buttermilk would, helping these yogurt biscuits to rise and making them light and fluffy.
By Erika Council
Collards Patra
In India, this dish is typically made with the large, elephant ear-like leaves of the taro plant, but you can use collard leaves instead.
By Nik Sharma
Spiced Yogurt-Marinated Grilled Cauliflower With Mango
Grilled cauliflower marinated in a simple spiced yogurt goes on skewers with mango for an easy and delicious main or side.
By Katy Beskow
Bangladeshi Wedding Roast Chicken
Although it’s called “wedding” chicken, this dish is served in Bangladeshi homes for pretty much every celebration, but especially during Eid.
By Anikah Shaokat
Cauliflower Biryani
In this cashew-topped biryani, some of the rice is swapped for marinated spiced cauliflower.
By Keya Wingfield
Raspberry and Yogurt Scones
Yogurt is naturally acidic, and that not only adds flavor, but also helps tenderize these raspberry scones.
By Gemma Stafford
Spring Sheet-Pan Salmon Dinner
Roasting a halved lemon on the sheet pan along with artichoke hearts and leeks for this quick salmon dinner softens the pucker of the juice to use in a sauce.
By Anna Stockwell
Maast-O-Moosir (Savory Leopoldia Yogurt)
The most common way you will see maast-o-moosir is in a large bowl served as part of a meal.
By Homa Dashtaki
Extra-Tender Blackberry Shortcake
The dough for these blackberry shortcakes contains hard-boiled egg yolks—an old trick for making a rich and tender biscuit.
By Claudia Fleming and Catherine Young
Extra-Lemony Lemon Poppy Seed Muffins
In this easy but extra-lemony lemon poppy seed muffins recipe, a trio of citrusy ingredients are combined: lemon zest, juice, and rich lemon curd.
By Laurie Ellen Pellicano
Dark Greens and Noodles With Yogurt
You can use any greens that will wilt in this recipe—chard, kale, and spinach are all delicious with pasta and yogurt.
By Olia Hercules
Chicken and Potato Skillet
This easy, one-pan chicken and potato dinner is ideal for a weeknight.
By Maren Ellingboe King