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magazine salt cod beignets with herbed yogurt
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Salt cod and potatoes form the base of brandade, a classic French appetizer gratin that’s make-ahead- and party-friendly.
5.0
(5)
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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.
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The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.
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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.
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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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This recipe can easily be doubled to serve eight, instead.
3.6
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One bite of these deliciously crispy fish and potato cakes and you’ll never look at crab cakes quite the same way again.
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Hot yogurt soup? Yes, hot yogurt soup. It’s creamy, savory comfort in a bowl.
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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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For this rustic interpretation of brandade, chef Inaki Aizpitarte uses desalinated salt cod, which is not easy to find. We got great results (and the right texture) by simply using fresh cod, but when it comes to the addictive relish spooned over the top, we wouldn’t dare change a thing.
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Inspired by Middle Eastern mujadara, this rice and lentil pilaf gets a seasonal spin thanks to a tumble of spring-y green vegetables and flavorful tadka.
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Whether you prefer the buttery richness of classic party mix, or you’re on the sugarcoated puppy chow team, this recipe has you covered.
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Easy
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Top this thickened, spreadable yogurt with a drizzle of olive oil and some spices (we’re suckers for za’atar).
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Vegan
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Never have button mushrooms been more delicious than in this veg-packed spicy dip recipe, also ideal as a sandwich spread or finisher for simply prepared vegetables. This recipe is from Palizzi Social Club in Philadelphia, PA.
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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.
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“Yogurt lightens this riff on hummus. It’s fantastic with pita chips or crudités.” —Chris Morocco, associate food editor
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We developed this thick, garlicky yogurt sauce sprinkled with tart sumac to pair with eggplants that had been roasted directly on a bed of hot coals. They get so smoky and silky, that this cold, creamy sauce paired perfectly—especially when served with grilled naan. That said, you can use it on just about anything. Feel free to experiment with other seasonings besides sumac, like lemon zest, za'atar, or crushed red pepper flakes.
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Quick
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4.3
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Easy
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No ice cream maker? Use store-bought frozen yogurt, or serve this over lightly sweetened Greek yogurt.
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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.
4.7
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Vegan
Quick