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Food

Cooking with Yogurt

May 20, 2013

Whether you make your own or buy it at the store, yogurt enhances a variety of dishes with its cool tang—try it as a marinade, in dressings, or as the base for refreshing drinks. We've gathered some of our favorite recipes using yogurt, from cold soups to spicy curries.

At her restaurant, Heather Carlucci-Rodriguez offers eight variations on lassi, the classic sweet-tart, creamy Indian yogurt drink, ranging from aam (mango) and nariyal (coconut) to gulab (rose) and nimbu (lemon). The elaichi (cardamom-flavored) variety is our favorite. See the recipe for Cardamom Lassi »André Baranowski

Turnips with Yogurt and Tomatoes — Marinating turnips in salted yogurt draws out their excess moisture.Ben Fink

See the RecipeAndré Baranowski

Okra in Yogurt — This vibrant okra stew is thickened with chickpea flour.James Oseland

Sweet Walla Walla onions, which we profiled in the SAVEUR 100 list in our January/February 2010 issue, are ideal for this Indian dish.Todd Coleman

Tandoori Salmon — These Indian-style salmon filets are marinated in a spice-infused yogurt sauce, then baked until perfectly crisp.Matt Chamberlain

Sweet Yogurt with Saffron and Pistachios (Shrikhand) — Pistachios, cardamom seeds, and saffron are mixed into yogurt to make this cool and creamy dessert.Todd Coleman

Lentil Soup with Caraway and Minted Yogurt — In this Indian-inspired dish lentils are flavored with caraway and coriander to make a quick, fragrant soup.Todd Coleman

Persian Cucumber Yogurt Sauce — This refreshing yogurt dipping sauce is a perfect counterbalance to savory dishes.Anna Stockwell

Cold Beet Yogurt Soup — Earthy beets, cooked and chilled, and blended with yogurt, dill, and lemon, make for a bright, perfectly balanced borscht-inspired bowl.Anna Stockwell

Cold Cucumber Yogurt Soup — The classic combination of raw cucumber, yogurt, lemon, and mint is perfect for the hottest summer days.Anna Stockwell

Eggplant and Yogurt Dip (Borani-e Bademjan) — Garnished with walnuts and garlic chips, this creamy dip makes a great appetizer.Ali Farboud

Yogurt and Cucumber Dip (Mast-o Khiar) — Topped with rose petals and golden raisins, this simple dip is an elegant mezze.Todd Coleman

Use the ripest, sweetest, smoothest mangos you can find, such as Champagne or Haitian varieties, for this creamy and refreshing yogurt-enriched fruit shake. Get the recipe for Mango Lassi (Indian Mango Yogurt Drink) »Maxime Iattoni

Spiced Chicken Kebabs with Garlic Yogurt Sauce (Shish Taouk) — Redolent of garlic, cumin, and mint, these Middle eastern chicken kebabs can be served with basmati rice or flatbread.Dylan + Jeni

Kohlrabi and Watercress Salad — For a twist on the classic Waldorf salad, try tossing sweet apples with crisp watercress and nutty kohlrabi in a sumac-infused yogurt dressing.Helen Rosner

Bangladeshi Spiced Yogurt Drink (Burhani) — Cumin and other savory spices combine with mint, cilantro, and chile to flavor this Bangladeshi yogurt drink.André Baranowski

Turkish Poached Eggs in Yogurt (Cilbir) — Looking for a March breakfast? This egg dish is perfect. Pair it with warm bread to mop up extra egg yolk and yogurt.André Baranowski

Grilled Yogurt-Marinated Lamb Chops — These lamb shoulder chops tenderize in a yogurt marinade flavored with cumin and cardamom before grilling.André Baranowski

Curried Yogurt Stew (Kadhi) — Chickpea flour acts as a stabilizer, preventing yogurt from curdling in this aromatic soup.André Baranowski

Labneh Tart — Labneh, a thick strained yogurt, is the base for this vanilla-spiked tart.Andre Baranowski

Red Leaf Salad with Ranch Dressing — Light, tangy yogurt replaces rich mayonnaise in the herb-laced dressing for this salad.André Baranowski

Spiced Persimmon Frozen Yogurt — Classic frozen yogurt gets a boost from floral persimmon and toasted spices.André Baranowski

Cucumber Yogurt Dip (Tzatziki) — Grated cucumber marries with chopped herbs and aromatics in this iconic Greek yogurt condiment.André Baranowski

Beet Raita — This cooling yogurt mix can be served as relish, dip, salad, or side.Ingalls Photography

Tagliatelle with Yogurt and Fried Onions (Rishta bi Laban wa Bassal) — Copious amounts of lightly caramelized onions are piled atop pasta and served with yogurt and herbs in this recipe inspired by Claudia Roden’s The New Book of Middle Eastern Food. Get the recipe »André Baranowski

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