Yogurt

Slowly roast a trimmed, center-cut piece of salmon over a bed of herbs to infuse the flesh with fresh flavor; then bring it to the table in the pan so guests can help themselves. This dish is also good at room temperature or served cold at your next picnic.

Use this orange-tinted sauce on sandwiches with salmon or cucumbers.

{flirt with flavor} Season after season, I continue to be captured by the multicolored array of carrots that can be found at the farmers' market in all shapes and sizes, and am always looking for new ways to make them shine. Coriander and carrots make music together as a complement for meaty halibut. Dip your toe into the exotic flavors of Indian spices like coriander and turmeric with this lively, colorful spring supper so pretty you'll want to bring out your finest platter and pour some wine for two. Sip: Torrontes, Sylvaner or Cabernet Franc

If you can't find almond syrup, floral, almond-flavored orgeat syrup is a fine substitute.

The browned, crusty layer of rice that forms at the bottom of the pan is considered the most treasured part of this Middle Eastern classic.

Alain Ducasse— The lobster must of course be alive, its claws firmly closed with elastic bands. After plunging it in boiling water, keep the lid on the cooking pot to avoid splashes.
Paule Neyrat— The flesh of the lobster is particularly low in fat but rich in protein. The vegetables are low in calories but full of vitamins and dressed with a yogurt sauce. This is a luxury dish but one that's really low in fat.

This coconut curry adds a tangy note to a South Indian menu. This recipe is part of our menu for Sadhya, a South Indian feast.

Pachadis are lightly cooked South Indian salads, often involving yogurt. This was my grandmother's recipe, and it remains a feature of my core repertoire because it's so simple and unusual at the same time. This recipe is part of our menu for Sadhya, a South Indian feast.

Nadine Levy Redzepi created this incredibly rich, moist cake. "Fat with fat—what could be better?" asks her husband. Serve it for dessert or with coffee or tea for breakfast.

Caramelized pineapple with a honey-orange glaze makes for a quick and elegant weeknight dessert.

This quintessential Kerala vegetable curry marries many of the best ingredients of the region: coconut, curry leaves, green chiles, and a host of tropical vegetables. All the vegetables are cut into batons and poached in a spiced yogurt-coconut sauce. This recipe is part of our menu for Sadhya, a South Indian feast.

Among the many virtues of this salad is that it can be made ahead very successfully and it also looks so attractive.

Sweet yellow peppers are exceptionally rich in vitamin C. Serve the soup either hot for a comforting wintertime meal, or chilled in the warm-weather months.

Made from uncooked oats, dried fruits, and nuts, muesli does not contain sweeteners, oil, or other more fattening ingredients found in many store-bought cereals. Nondairy milk, such as hazelnut, almond, or hemp milk, makes an easy substitution for those with lactose intolerance.

High-protein quinoa makes a delicious topping that keeps well. Here, the toasted grain gives crunch to yogurt and fruit. You could also add a few tablespoons to your favorite cereal for added texture.

Papaya supplies hefty doses of vitamin A and enzymes to aid morning digestion.

Papaya and berries add fiber and antioxidants to these breakfast cups, while mint helps soothe the digestive tract. If you use store-bought granola instead of making your own, be sure to look for varieties that are low in fat and sugar.