Yogurt

We didn’t know how much this sauce was missing from our lives until we had it.

We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. 

Grilling and then roasting adds smoky notes to the lamb and jump-starts the browning.

There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.

A made-from-scratch superfood version of ordinary fruit yogurt (which you will likely never want to buy again!).

The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.

The more particular you are when building the layers in the loaf pan, the more neat and tidy this will look when sliced. 

To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

Grilled salad. It’s a thing. This one gets a double dose of smokiness, both from the charred greens and the smoked paprika.

This dressing is also great as a dip, and most of the vegetables listed here can be left in bigger pieces and treated as crudités instead.

Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.

You can make the dough, you can buy the dough, or you can simply assemble these same toppings on slices of toasted country-style bread.

A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.

Parboiling the carrots before you grill them ensures they’ll be tender without burning the sugars in the spice mixture, and primes them to absorb those flavors.

Ras-el-hanout is a Moroccan spice blend that contains several warming spices (such as cinnamon and nutmeg) with a little ginger and chile for heat. If you can’t find it, use garam masala instead.

This preparation is easily scaled up for a bigger piece of fish (and larger family), so double it if you wish.

Why drink O.J. with your yogurt when you can mix it in?

Think of this as a universal buttermilk ranch dressing that you could use to dunk your veggies or onion rings or drizzle onto your pizza.

The crisp-skinned salmon is warmed up with spices and the sweetness of carrots. Then it's cooled down with one of the most refreshing combinations of all time: cucumbers and yogurt.

Vadouvan is sweeter and more aromatic than the typical curry, but Madras curry powder will work in a pinch.

Like a lighter riff on a classic French onion dip, this yogurt-based dip is just begging for chips or crackers. The texture will make you pause before reaching for sour cream–based ever again. We suggest using low-fat Greek yogurt (we like Fage and Wallaby brands). Fat-free is astringent and chalky, and the richness of full-fat can drown out other flavors.

Dunk cucumbers in this radish yogurt for a satisfying snack or starter. Or spoon some on a plate, throw a fried egg on top, and call it breakfast.

Bright and cooling, this side helps round out any meal—but especially one that packs a little heat.