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From garlicky dip to yogurt-marinated chicken to berry-swirled paletas.
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Creamy yogurt and the season’s best berries team up to make refreshing frozen paleta treats you’ll want on hand all summer long.
4.0
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Easy
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The hands-off process of straining yogurt overnight yields labneh, a thicker, creamy spread you’ll use in everything from dips to dressings.
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Mushrooms marinated in yogurt to crispy-on-the-outside, tender-on-the-inside perfection meet a toasty naan-like flatbread in this surprisingly simple recipe you can cook entirely on the grill.
5.0
(4.83)
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Hot yogurt soup? Yes, hot yogurt soup. It’s creamy, savory comfort in a bowl.
4.3
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Recipes
Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.
Easy
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Chef Josh McFadden’s crazy-simple yogurt flatbreads from Bon Appetit’s August 2015 issue inspired this whole-grain version.
4.5
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A crispy, crunchy granola-like topping you can make on the stovetop featuring honey and cumin seeds. It goes well atop salads as well as your yogurt.
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(5)
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Cooking
Our motto at every meal: Put a dollop (of yogurt) on it.
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3.6
(3.61)
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Never throw out a half-eaten container of Greek yogurt ever again with these sweet and savory recipes.
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This yogurt dressing is so easy you'll be able to memorize it.
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Lifestyle
Did someone say "water buffalo" yogurt?
Recipes
Hetal Vasavada’s approach to the unleavened Gujarati spiced flatbread ensures a soft, supple dough every time.
4.4
(4.44)
Easy
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It doesn’t come out of a soft-serve machine, and you can’t twist it, but our version of fro-yo wins at everything else.
4.0
(3.83)
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A creamy citrus sauce that pairs well with any protein you’re grilling this summer.
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The classic pairing of radishes and butter inspires this version featuring creamy yogurt flavored with toasted sesame seeds and sesame oil.
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Recipes
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.
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You’ll find all the flavors of Middle Eastern shish barak (tiny lamb and pine nut) dumplings here, but made simpler and brighter with help from dried pasta and plenty of fresh dill.
5.0
(4.84)
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Warming the honey with rose water infuses it with flavor.
4.0
(4)
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Chef Einat Admony’s keys to getting kids to eat yogurt: Make it bright red and thicker than ice cream.
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Quick
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Kefir, a slightly looser, tangier version of yogurt is worth including in your breakfast rotation. Perfect blended in smoothies, with granola, or here in this breakfast jar.
3.4
(3.4)
Easy
Recipes
No ice cream maker? Use store-bought frozen yogurt, or serve this over lightly sweetened Greek yogurt.
4.0
(4)
Recipes
This sizzled seed and cashew mixture is delicious sprinkled over dip and soups, so you might want to make extra.
3.6
(3.57)