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This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A version of popular Waldorf salad made with chicken breasts, roasted walnuts, apple, dried cranberries, and grapes is served in a light mayonnaise and yogurt dressing.
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A perfect little French raspberry tart with homemade almond shell, creamy mascarpone filling, and fresh raspberries sprinkled with pistachio nuts makes a great finish to a great meal. You'll put down your spoon and say, Ooh-la-la!
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This baked apple and kale casserole is a delightful vegetarian side dish that can also be served as a dip.
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A creamy asparagus soup accented with yogurt, lemon, and Parmesan cheese. Everyone loves it! You can substitute soy products to make this recipe vegan.
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Give your hamburgers a Greek-inspired twist by adding goat cheese, feta cheese, and oregano to your ground beef or ground lamb. Serve with a tangy yogurt sauce.
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A gluten-free, soy-free, cow dairy-free New York cheesecake that has that decadent mouth-feel. I have served it several times without anyone noticing it wasn't the real stuff!
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This is a great vegetarian recipe that can be served for any meal. It's one of my dad's favorites!
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Enjoy this spicy Indian eggplant curry dish over rice or with Indian bread (or both).
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These guilt-free muffins are moist with yogurt and packed with apples, zucchini, and carrot.
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Slices of whole wheat bread line the quiche pan, followed by a layer of sauteed zucchini and tomatoes, and a sprinkling of oregano. Next? Cottage cheese, yogurt, eggs and Parmesan cheese. Top with more cheese and bake!