Yogurt Tartar Sauce
Using yogurt instead of oils to make tartar sauce does three things: it lowers the fat content; gives it a zingy yoghurt tang; and also brings probiotic cultures into your diet. It’s a win, win, win.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Fluffier, fresher, and fancier than anything from a tub or can.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.