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This recipe is by Sam Sifton and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: milk yogurt, mint, chives, garlic, lemon
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Tender and mild trout with a tangy yogurt sauce. Serve with crusty bread and lemon potatoes. If you can, use freshly caught trout.
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This is an Indian-style yogurt lassi drink that's tangy, refreshing, subtly spiced with cumin and cilantro, but not sweet.
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Get Fresh Fruit Salad with Honey Vanilla Yogurt Recipe from Food Network
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Get Yogurt-Fruit Muffins with Bran Crumb Topping Recipe from Food Network
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Lemon syrup poured over this blueberry zucchini cake makes it so moist you won't even notice it's made with fat-free yogurt and no eggs.
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If the pasta salad seems a bit dry, stir in a little more yogurt just before serving.
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Yogurt-marinated chicken has a light and refreshing flavor that's great served over rice or with salad.
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Get Strawberry Kiwi Smoothie Recipe from Food Network
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A tart and pungent puree of tahini (sesame paste), lemon juice, yogurt and garlic is tossed with hot penne along with sauteed mushrooms, onions and sweet red bell peppers to make a delectably different dish of pasta.
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Chopped old-fashioned donuts are layered between yogurt and fresh peaches in this easy parfait, perfect for a pretty breakfast, a quick snack, or even dessert.
Ingredients: peach, donuts, strawberry yogurt
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Recipe for Yogurt and Cucumber Raita, as seen in the March 2007 issue of 'O, The Oprah Magazine.'
Ingredients: cucumber, yogurt, cilantro, salt