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This pita sandwich recipe has sliced roasted lamb, marinated cucumbers and onions, and a drizzle of mint and cilantro yogurt sauce on top.
cooking.nytimes.com
With its rich flesh, salmon is so strongly flavored that you can pair it with just about anything Here I cook it with a yogurt sauce that contains just chopped cucumber and spices If you use farmed salmon and a nonstick skillet, you won't even need to add any fat
www.delish.com
Jansen Chan, the pastry chef at Manhattan's Oceana, toys with the classic panna cotta, creating a version with Greek yogurt and nonfat sour cream that is luxuriously creamy, yet still low in fat and calories.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Top a scoop of homemade frozen yogurt with antioxidant-filled frozen blueberries and sprinkle with spiced nuts walnuts lead nuts in omega-3s, and turmeric's a natural anti-inflammatory for a thoroughly guilt-free indulgence.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
To make a double-crust pie, double the ingredients here and divide the dough into two disks, one slightly larger than the other. Use the larger one for the bottom crust.
Ingredients: flour, butter, yogurt, salt
www.allrecipes.com
This cool and healthy dip can be served along side rice and meat, or simply with bread. No Persian meal is complete without Maast-o khiar! This dish is best if refrigerated for a few hours, but if you are strapped for time feel free to serve after mixing.
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A creamy, tangy ranch dressing without all of the fat.
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Two Middle Eastern staples make one great dressing.