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Entries tagged with 'Greek yogurt'

Easy Skillet Steak Tacos With Charred Corn and Sriracha

Serious Eats Yasmin Fahr 3 comments

A one-skillet taco feast with charred spice-rubbed skirt steak and corn, topped with greek yogurt, mint, and sriracha. More

Boozy Berry Parfait

Serious Eats Sydney Oland Post a comment

A simple parfait combining good-natured Greek yogurt and granola with some sweet booze-soaked berries. More

DIY Homemade Greek Yogurt

Serious Eats Molly Sheridan 19 comments

Once you see how much you can save by making your own Greek yogurt at home, you may never buy commercial cups again. More

Classic Green Goddess Dressing

Serious Eats J. Kenji López-Alt 1 comment

A classic West Coast dressing and dip, it was one of the most popular dressing in the country up until Ranch took over in the late 80's. Flavored with plenty of herbs and anchovies, and highly seasoned, it lies somewhere between a classic Caesar and Ranch, with the best elements of both. More

Greek Yogurt and Strawberry Phyllo Cups

Serious Eats Carrie Vasios Mullins 4 comments

These flaky cups are an elegant way to serve fruit and yogurt at brunch More

Herbed Cucumber Radish Tea Sandwiches

Serious Eats María del Mar Sacasa 4 comments

Note: Start this recipe with a whole, unsliced sandwich bread loaf, such as Pullman, and slice the bread about 3/16 inch thick for delicate tea sandwiches. Labne is a yogurt cheese, available at many specialty markets. If you can't find... More

Bread Baking: Yogurt and Honey Bread

Serious Eats dbcurrie 7 comments

I use yogurt in bread quite often but usually it's a small addition. This time, the liquid in the recipe is entirely yogurt. To counteract its tartness, I added a generous amount of honey. The resulting bread has a dark brown crust, a soft, moist interior and a small crumb. There's still a hint of tartness, followed by a mild sweetness. More

Bread Baking: Light Rye Burger Buns

Serious Eats dbcurrie 12 comments

Years ago, we used to go to a restaurant that was famous for its burgers. The buns had just a touch of rye in them. Not a lot—most people couldn't even figure out what was different about them. Just that they were different. But of course, bread geek that I was, I knew the secret. More

Chile Chicken Wings with Creamy Cucumbers

Serious Eats Caroline Russock 1 comment

They're an advanced riff on classic spicy Buffalo wings with blue cheese and celery sticks—fried wings sauced with a sweet-hot chile glaze and cooled with a salad of crisp cucumbers in a minty yogurt sauce. The secret to the chile sauce is the unexpected addition of tahini—its nuttiness rounds out the rest of the Asian-inspired ingredients, giving the sauce a great thickness, perfect for coating. More

Dinner Tonight: Tortellini with Yogurt, Mint, and Smoked Paprika Oil

Serious Eats Blake Royer 7 comments

A simple, stunning way to dress up tortellini with just a quick whisk of olive oil, a smashed garlic clove, smoked paprika, thick Greek yogurt, and torn mint leaves. Light, simple, yet smoky and creamy. And unlike anything I could think of myself. More

Curry Yogurt Salad

Serious Eats HeartofGlass 3 comments

Cook the Book: Greek Yogurt Gelato

Serious Eats Caroline Russock 7 comments

This Greek yogurt gelato is fantastic, rich, and tangy, with just the slightest hint of lemon and a wonderfully thick, rich texture reminiscent of the yogurt itself. More

Mediterranean Flavors: Spinach and Artichoke Dip

Serious Eats Max Falkowitz 5 comments

Spinach and artichoke dip may have Mediterranean-inspired ingredients, but most of the recipes out there are American through-and-through. Frozen spinach? Thank you, Clarence Birdseye! Mayonnaise, cream cheese, and sour cream? You betcha. It appeals to our love of the hot and gooey, and I'll be the first to say it's great stuff. But I wanted to go a little lighter this time around.This version brings an all-American dip to its imagined Mediterranean roots with fresh spinach and garlic, olive oil and Greek yogurt. More

Mediterranean Flavors: Tzatziki

Serious Eats Max Falkowitz 31 comments

You only need to follow a recipe once or twice when making tzatziki before the process becomes almost automatic. Thick tangy yogurt; crisp, sweet cucumber; pungent garlic and dill; sunny lemon. The formula, a staging ground for countless dip platters and a condiment for the thousands of gyros dished up daily, is as familiar to us now as salsa and ketchup. And its preparation is about as intuitive—recipes matter less than solid ingredients and a willingness to dip a tasting finger along the way. More

Waldorf Redux Salad

Serious Eats HeartofGlass 1 comment

Healthy & Delicious: Greek Yogurt Lemon Mousse

Serious Eats Kristen Swensson Sturt 16 comments

Light, airy, and fresh, this mousse made with Greek yogurt is perfect for warmer weather. Depending on your serving size, each portion falls between 100 and 135 calories, with virtually no fat, as well. Top it with a few berries, and it's a healthy dessert in every sense. Ultimately, I don't want (or need) to be cured of my lifelong M&M addiction. But it's desserts like these that make me feel a little better about it. More

Dinner Tonight: Pea Tortilla with Mint and Yogurt

Serious Eats Nick Kindelsperger 4 comments

What is it about big egg tortillas that I like so much? Is it the simple preparation, or the incredible pleasure I get from pulling a leftover slice straight out of the fridge for breakfast? Either way, this recipe from Food and Wine first caught my attention because of its incredibly short ingredient list. The peas are the real stars here. More

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