Start this recipe the night before you serve it if you are straining the yogurt. To convert one cup of regular yogurt to 1/2 cup of thick Greek-style yogurt, set a strainer over a bowl and line it with a clean, lint-free dish towel or a coffee filter and pour in one cup of yogurt. Put the bowl in the refrigerator overnight. The next day, discard the liquid and scrape the thickened yogurt into a bowl. Serve this dip with bread or raw vegetables, or as part of a Middle Eastern spread with Cucumber Yogurt (page 184), Cucumber and Pomegranate Salad (page 85), and Chickpea Cakes (page 39).
Turn humble onions into this thrifty yet luxe pasta dinner.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
A feel-good dinner designed to cram a ton of veg in each serving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Add a few dashes of Angostura bitters to the top of this lemon-lime-ade for a dreamy ombré look.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.