Yogurt

Tropical flavors star in this cool indulgence.

Broil or sauté an assortment of red, green and yellow bell pepper strips to serve alongside the chicken, and complete the main course with orzo pasta tossed with olive oil. Baklava from the bakery and strong coffee finish this Greek-themed meal.

Can be prepared in 45 minutes or less.

Cake making was quite a fad in the twenties. The new gas stoves were efficient, reliable and easy to operate; besides, with more women working outside the home, there wasn’t as much time to prepare multiple desserts, so fancy layer cakes were made to satisfy everyone. Marshmallows were popular in the decade, and they were used in desserts, salads and side dishes. Here they sweeten an old-fashioned frosting and decorate this easy-to-make chocolate cake.

This piquant Indian marinade adds depth of flavor to the sturgeon's meaty white flesh. Active time: 40 min Start to finish: 1 3/4 hr

Can be prepared in 45 minutes or less, but requires additional unattended time.

Some advance preparation is required for these wings: The yogurt needs to drain for 2 hours and the wings need to marinate for at least 2 hours.

This recipe is an accompaniment for Greek Herbed-Spinach Latkes with Feta-Yogurt Sauce. This do-ahead sauce would also be good drizzled over a salad of fresh mixed greens.

Make these up to two days ahead and serve them cold or at room temperature.

Active time: 10 min Start to finish: 10 min

Active time: 15 min Start to finish: 1 1/2 hr

Marinating the chicken in the yogurt mixture overnight tenderizes the meat and adds a delicious tang.

In Indian cooking, tikka refers to chunks of meat cooked on skewers.

Rupa De of West Lafayette, Indiana, writes: "Since I am originally from India, many of my non-Indian friends have asked me for a chicken curry recipe, and this is the one I give them. I hope your readers will enjoy it, too."

This is a lovely, low-fat version of a classic English fruit dessert.

More flavor and less fat than deep-fried fish.

You would never guess by tasting these robust sandwiches that they are low in fat and calories. The secret is spread made of low-fat mayonnaise, nonfat yogurt, Dijon mustard and chopped arugula.