Yogurt

A savory alternative-yogurt marinade spiced with black pepper, ginger, and turmeric simultaneously seasons and tenderizes these pint-size birds.

This whole roasted fish recipe is the perfect place to put the trinity of sumac, lime, and yogurt to work.

Paneer is marinated in a creamy herb and garlic yogurt marinade, then charred.

The filling of this tart reminds of me of the hot Mumbai summers when Mum would make mango shrikhand for us, with the beautiful fragrance of floral cardamom and saffron and the warm notes of nutmeg. Mango and ginger are a great pairing, so the base of the gingersnap crust pairs well with the silky smooth shrikhand filling in the tart. I love this tart and my kids love it too. It is so easy to make that it has become a regular in our home. It is definitely a showstopper for a party as well! It is.…

Sometimes all you need is just a couple of fresh ingredients thrown into a pan of simply seasoned dal to create a warming and comforting dish. The spinach along with a little yogurt makes this soothing yet deeply delicious.

These yogurt-marinated kebabs are infused with flavor from ginger, garlic, and spices. Pick all your fixings and tuck into the perfect bite.

Pomegranate juice adds brilliant color and tangy flavor to these easy ice pops. Letting it freeze for a bit before stirring in the yogurt gives each pop a marbled look.

Up your toaster pastry game with this homemade version: Store-bought puff pastry filled with bright, lemony, honey-sweetened blueberry compote and iced with a yogurt glaze.

These shortcakes have a touch of fresh basil for an herbal dimension and some cornmeal to the shortcake for texture. Both additions keep the dessert from getting too sweet and pull the classic dish in an unexpected, modern direction.

It’s a shame you don't often spot people grilling carrots, because they also grill beautifully, developing a char that balances out their sweetness.

Ripe nectarines roast until they're tender and caramelized before they’re placed on a bed of tangy Greek yogurt. Everything gets topped with a drizzle of olive oil and honey—and a sprinkle of nuts and herbs.

Halloumi and mint are a classic Cypriot flavor combination and they meld so perfectly together. This recipe is inspired by my hosts at the Bougainvillea Guesthouse in North Nicosia, who greeted me with a plate of these when I checked in, tired and weary, after an international flight.

This is easily the juiciest chicken I’d ever had in my life. The yogurt marinade acts like a brine, tenderizing the meat and making it even juicier than a normal roasted chicken.

This simple snacking cake could be breakfast—or an afternoon pick-me-up. It’s a great way to put any lingering cans of cranberry sauce to good use.

This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves generously coated in a rich and bright dressing.

Whole wheat flour and miso make this crumb cake a little sweet, a little savory, and entirely delicious.

Use plátanos manzanos—a short, fat, and incredibly sweet plantain variety—if you can find them. When pan-fried, the outside caramelizes and forms a hard shell while the inside becomes soft and custardy (like crème brûlée!). Look for them in Latin and Caribbean supermarkets or in the tropical fruit section of large supermarkets.