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cooking.nytimes.com
This recipe, brought to The Times in a 1991 article about the increasing popularity of goat cheese, is simple and full of bright flavors and satisfying textures Feta, the cheese traditionally used in this classic salad, would be perfectly appropriate (and delicious), but we recommend giving goat cheese a try The silken texture of the goat cheese contrasts beautifully with the lively crunch of the vegetables.
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Get Round 2 Recipe - Greek Flat Bread Recipe from Food Network
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"When I was a kid, my mom fried zucchini fritters when I got home from school; I would steal a couple while they were still hot," says Didem Senol.
cooking.nytimes.com
This simple but elegant soup graced the table at one of the monthly luncheons held by the Thursday Afternoon Cooking Club, an organization of Wichita, Kan., women that has been meeting since 1894 Each month, the 24 women of the club gather over their best tableware to share recipes and cooking tips English cucumbers work well for this recipe, but cucumbers fresh from the garden are a great choice if you have them
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Make your own fresh fruit-filled popsicles by blending assorted summer berries and sliced bananas with yogurt, then freezing the tasty mixture in small paper cups with popsicle sticks.
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Get Baked Apples with Oatmeal and Yogurt Recipe from Food Network
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Get Oatmeal Biscuits with Apple Butter Yogurt Recipe from Food Network
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These tartlets are a great snack throughout the day or a perfect on-the-go, take anywhere breakfast.
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Get Blueberry Peach Cobbler with Vanilla Yogurt Recipe from Food Network
cooking.nytimes.com
At the Russ and Daughters store in Manhattan, which specializes in smoked and cured fish of all kinds, I found a goat cream cheese that inspired this sandwich.
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Get Roast Beef Sandwich with Watercress and Horseradish Mayonnaise Recipe from Food Network
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Get Paprika Spice Turkey Breast with Hummus and Paprika Yogurt Sauce Recipe from Food Network