This might be a new, unexpected way to use yogurt, yet it’s probably as old as yogurt itself. It’s the easiest cheese you can possibly make, since it needs no special equipment or curdling agents—basically, it’s yogurt with the excess liquid removed. There is, however, a key here: you must start with good whole-milk yogurt. Thick, locally made Greek or Turkish yogurt is the ideal (well, the ideal is yogurt you make yourself), but any high-quality yogurt will produce a nice cheese. Serve with crackers, chips, and/or raw vegetables.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.