Yogurt

Think of this as a salad sandwiched between two slices of bread.

Did you think a juicy, savory, filling gyro was only something you could find at a Greek restaurant? Think again. Our version has everything you love about the classic—crispy lamb, creamy yogurt, and crunchy vegetables—and serves it up fast using only 10 ingredients. And, if you’re not a lamb person, you can easily make this recipe with ground pork or beef.

Trust us: This simple berry-studded cake recipe is a real keeper.

Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs.

Cantaloupe bowl > bowl bowl.

This yogurt dressing is so easy you'll be able to memorize it.

The farmers’ market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe.

This dip recipe goes beyond vegetables and can also be paired with lamb, chicken, or fish.

The tangy-spicy yogurt sauce here means no more boring carrots.

You can make this salad ahead of time—but wait until an hour before to add the lemon juice, which will prevent the shrimp from getting tough.

This creamy, 5-minute dressing won’t separate even if made ahead, thanks to the yogurt and honey it contains.

Yes, you’ll need a lot of spices, but it’s not much work from there. Let the chicken marinate for 12 hours to get the most impact.

This is not your average side dish recipe: The broccoli is slathered in a spiced yogurt sauce, then grilled for even more flavor.

Serve this tart and earthy chutney with grilled meats, samosas, or your favorite Indian curry.

While this cooling yogurt sauce recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice.

Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy.

This fresh, simple summer dessert recipe gets a slight twist with addition of tea. If you’re not a fan of Earl Grey, try it with chamomile, matcha, or jasmine.

What makes this salad special is the miso ranch dressing and the pulverized nori.

Simple steamed eggplant gets a makeover when it's fried and results in a crispy outside with a soft, custardy inside.

Shingaras are the Bangladeshi style of samosas—filled and fried savory pastries usually served as an appetizer or snack.

We call this a hand salad because lettuce and dip just doesn’t sound like nearly as much fun.

Of course, you don’t have to include the rum—just like you don’t have to visit the swim-up bar next time you’re on vacation.

Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.

This soup is inspired by Ash Reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles.