Yogurt

Froyo for one, made in a blender and topped with a crackly magic shell.

Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.

Lacking an actual tandoor, the air fryer might be the best way to make chicken tikka. Juicy, charred, and well-spiced, it’s your new weeknight MVP.

This vegetarian main highlights roasted carrots two ways: glazed as the center of the Wellington, and blended to form the tender filling.

Greek yogurt, chili crisp, and spaghetti—that's the ingredient list.

Nutty, cooling tahini yogurt makes the ideal condiment counterpart to tender, glazed long hot peppers—as a side dish, toast topper, or sandwich stuffer.

These garlic-Parmesan-crusted wedges skip the deep-fryer without compromising on crunch.

The classic pairing of radishes and butter inspires this version featuring creamy yogurt flavored with toasted sesame seeds and sesame oil.

This gin and peach cocktail is tangy, herbal, and refreshing, thanks to a touch of Greek yogurt and a few fresh basil leaves shaken into the drink.

Top caramelized delicata squash with juicy pomegranate seeds and spiced crispy onions for an easy holiday-worthy side.

Subtly sweet and a smidge savory, this cake is an ideal on-the-go breakfast or afternoon pick-me-up.

Store-bought pita stands in for the more traditional lavash base in this version of lahmacun–a popular street food in Syria, Turkey, and elsewhere in the Middle East.

For the fastest grain bowl, use bulgur—which steams in just 10 minutes—as the base for sheet-pan chicken thighs and roasted broccolini.

This laid-back dessert is creamy, tangy, crunchy, jammy—basically all the good things.

Molly Yeh’s turkey burgers are genuinely juicy, supremely crispy, flavored like falafel, and browned in a skillet for ultimate ease.

Tender Turkish Adana-style kebabs are an essential addition to your summer grilling.

Tangy whey, refreshing cucumber, and a sweet-tart sekanjabin syrup made from apple cider vinegar come together to form a seriously drinkable beverage.

The hands-off process of straining yogurt overnight yields labneh, a thicker, creamy spread you’ll use in everything from dips to dressings.

Tenderizing yogurt makes the perfect marinade for grilled bone-in chicken thighs, which get even more flavor from chile-infused honey.

This just-charred-enough asparagus begs to be dragged through a swoosh of cool, creamy labneh mixed with bright, fiery harissa.