Yogurt

This Yemeni spice mixture transforms everything it touches into gold.

A festive eggplant dish great for gatherings.

This crunchy, creamy salad has everything you want for a cookout.

A weeknight wonder, thanks to quick-cooking chicken breasts and a blender herb sauce.

Serving something spicy? Keep your cool with this easy Indian raita.

Using tater tots in chaat not only saves time, but gives you an extra crispy texture.

A fiery legend steeped in American ingenuity, Buffalo wings are always a good idea. 

 Resurrect your leftover Thanksgiving turkey as a big pot of fragrant, beautifully-spiced turkey biryani.

Tachin translates as “arranged on the bottom” and refers to the layer of crunchy saffron and yogurt rice that forms on the bottom of this layered rice cake.

Dates, tahini, and chile paste come together in a salad dressing that’s an exquisite combination of sweetness, nuttiness, and heat.

The yogurt in the dough activates the baking soda, just like buttermilk would, helping these yogurt biscuits to rise and making them light and fluffy.

In India, this dish is typically made with the large, elephant ear-like leaves of the taro plant, but you can use collard leaves instead.

Grilled cauliflower marinated in a simple spiced yogurt goes on skewers with mango for an easy and delicious main or side.

Although it’s called “wedding” chicken, this dish is served in Bangladeshi homes for pretty much every celebration, but especially during Eid.

In this cashew-topped biryani, some of the rice is swapped for marinated spiced cauliflower. 

Yogurt is naturally acidic, and that not only adds flavor, but also helps tenderize these raspberry scones.

Trifle is not just a dessert—it can be eaten for breakfast, too.

Roasting a halved lemon on the sheet pan along with artichoke hearts and leeks for this quick salmon dinner softens the pucker of the juice to use in a sauce.

The most common way you will see maast-o-moosir is in a large bowl served as part of a meal.

The dough for these blackberry shortcakes contains hard-boiled egg yolks—an old trick for making a rich and tender biscuit.