Yogurt

So you love beets but don’t love waiting hours for them to roast? Shred ’em along with some potato to make these crispy dinner fritters.

Ginger and orange juice give this raita a holiday feel. Treat it like cranberry sauce–it goes with everything.

Doogh, a salty-tangy Persian yogurt drink, is the perfect antidote to a humid summer afternoon. It’s traditionally made with dried mint (and sometimes dried rose petals and/or black pepper), but this recipe employs fresh mint for a boost of bright flavor and color. This drink can be made with flat water, but club soda adds a refreshing fizzy finish.

This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar).

While butter is the usual choice for galette or pie dough, a combination of olive oil and yogurt gives this crust a flaky texture and a golden brown color when baked. If the dough is a little crumbly when rolling it out, don’t worry: Just patch it back up.

A tea cake that's true to its name, this loaf harnesses the power of citrusy Earl Grey tea for its distinct flavor. Lemon poppyseed can't hold a candle. 

Lean into the monotony of the season with a monochrome mix of cold-weather fruits and vegetables topped with a creamy, tangy dressing

Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) adjectives apply to this easy dinner.

This cozy, sweet-and-savory make-ahead cobbler is ideal for busy holiday mornings.

Whole jammy eggs are seared in ghee until blistered and crispy, then smothered in a gently spiced coconut sauce. 

This satisfying rice dish can often be an elaborate, ambitious affair, but our version simplifies the process without sacrificing any complexity of flavor.

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.

Chef Josh McFadden’s crazy-simple yogurt flatbreads from Bon Appetit’s August 2015 issue inspired this whole-grain version.

This chia pudding is delicious on its own—and even better when layered with maple yogurt as a parfait.

Your roasted broccoli recipe could use an upgrade.

This baked oatmeal is the make-ahead breakfast your holiday plans need.

This no-bake pie is incredibly easy to make and will keep for over a week in the freezer.

The yogurt tenderizes the chicken as it sits, so the further in advance you make it, the better!

Garlicky toast smoothed with harissa yogurt and topped with chickpeas = the perfect vegetarian tartine.

This stunning crispy rice, also known as tachin, is buttery and rich. It's easier to make than it seems.