“Spices have always fascinated me. I collect them from all over the world,” says Giorgia Goggi, who accents this soup with Middle Eastern sumac and Indian garam masala. If you can’t find fresh yellow tomatoes, red will work just as well. Yellow Tomato Soup with Lamb Meatballs, Yogurt, and Mint »
For a twist on the classic Waldorf salad, try tossing sweet apples with crisp watercress and nutty kohlrabi in a sumac-infused yogurt dressing.
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This basic raita is a cooling counterpoint to fiery foods, thanks to its foundation of full-fat yogurt, cucumber, and mint. Plum tomatoes add a hint of acid, Thai chiles heat, and cumin a slight earthiness.
At the Indian table, a variety of yogurt-based raitas mollify the tongue-searing effect of chiles. This version, made fruity and sweet with the addition of coconut and banana, is adapted from Foods of the World: The Cooking of India (Time Life, 1969). Get the recipe for Yogurt with Banana and Grated Coconut »