Yogurt

Thick-cut planks of roasted cauliflower make for a stunning vegetarian entrée, especially when dressed with a sweet-and-spicy, chutney-like relish.

Philosophical question: Is it still a wedge if it isn't smothered in blue cheese and bacon? It's debatable, but we do know that this is a healthyish wedge salad we'd happily eat every day. It's got the rich part—a creamy tahini dressing that's so thick it anchors the greens. It's got the crunchy stuff—seeds and coarse salt. And it's got freshness—actual lettuce and herbs. Iceberg who?

Because it calls for frozen fruit, one bowl for mixing, and minimum kitchen equipment, this cake is a breeze for bakers of all levels. But you do need a cake pan with high sides; otherwise, it’ll overflow.

Shaping meatballs into perfect spheres is too fussy for a weeknight meal. Instead, drop dollops of spiced ground chicken onto a sheet pan and roast with carrots until both are golden brown.

Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender.

Our version of this dip uses spinach, but it can be made with cooked beets or roasted eggplant, too.

If you don’t rinse the rice, it will be gummy. If you don’t parboil the rice, it’ll be dry and tough when it comes out of the oven. If you don’t use yogurt, eggs, and oil, it will never get golden and crisp. Now you know!

The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color—the dark, charred parts are extra tasty.

Dal tends to firm as it sits, so make sure to add a splash or so of water if you’re reheating it.

Breakfast bowls shouldn’t take 2 hours to make; this one is ready in about 20 minutes. Add roasted sweet potato or cooked grains to make it even more hearty.

A simple pie with a biscuit-like, no-roll crust that is incredibly versatile.

If you’ve never made yogurt at home, you’re in for a treat. It’s a rewarding process that gives you an appreciation for the role that bacteria play in our lives—and it yields delicious, versatile yogurt you can enjoy without any additives or artificial ingredients.

This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.

This quick taco is simple, but full of flavor and texture. Chile paste brings a hint of spice, creamy yogurt brings a little tang, and charred tortillas bring a subtle crunch.

Our perfect quinoa cooking method is to boil it in salted water until tender, then drain and return to the pot. Let steam, covered, for a few minutes and fluff.

This tahini dressing recipe goes especially well with bitter greens but can also be paired with sweeter lettuces such as Little Gem or romaine.