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cooking.nytimes.com
This recipe is by David Tanis and takes About 30 minutes, plus time to cook the beets. Tell us what you think of it at The New York Times - Dining - Food.
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Wild strawberries and yogurt combine with milk, strawberry flavored milk powder, and sugar.
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This strawberry, banana chocolate yogurt shake makes a wonderful treat for any occasion.
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Inspired by Persian lamb stews, Chef Travis Lett's recipe for slow-cooked lamb shoulder is full of the bright flavors of tarragon, dill, mint, chives, and parsley...
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Whip up this tangy-sweet smoothie in minutes using freshly squeezed red grapefruit juice, strawberries, bananas, yogurt, and honey for a refreshing drink.
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This Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt is the most popular appetizer at Rasika in Washington, DC, and for good reason. The dish explodes...
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A spice grinder is a key tool, because freshly ground spices have the most vibrant flavor. The spice crust on this roast is peppery, fragrant, and so delicious you'll want to pick it off and eat it while the roast rests.
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Yogurt gives tanginess to this refreshing version of a classic.
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Orange, banana, yogurt, strawberries, and flax seeds make up this recipe for a quick and easy breakfast smoothie.
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Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips.
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Don't overlook quick-cooking quinoa as a hot breakfast cereal, especially when it's topped with peaches and yogurt. Cinnamon, nutmeg, and a bit of honey and lime juice add their delicious flavors.