Yogurt is the hero of many a tenderizing marinade, and once you've tried this mildly spiced version on your next batch of ...

Since my first ill-fated sip back in 2007, I’ve learned to appreciate not just the flavor — that alchemy of salt, water and yogurt — but also the cultural significance of the drink.

In this recipe from “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we take advantage of the tenderizing effects yogurt has on meat.

Aside from eating yogurt the obvious way — i.e. by the spoonful — you can also drink it as a probiotic beverage and use it in all sorts of ways. “I think one of the best ways to use yogurt ...

The combination of cucumber, yogurt, mint and garlic can straddle the line between a dressing and salad, depending on what you serve it with, and how finely you chop the cucumber. Today’s recipe ...

Yogurt hit the cocktail world with a splat (sorry) in 2013. There were some forward-thinking bartenders experimenting with the ingredient before that, but it wasn’t until the Dutch liqueur maker ...

75g coriander stalks and leaves; 40g shelled pistachios; 2 garlic cloves, peeled; 2 tbsp lemon juice; 250g Greek yogurt ; sea salt, to taste; For the salad: ...

“We put each batch to bed. We transfer it over to five-gallon (18.9-litre) batches. We strain it in two-and-a-half-gallon (9.5-litre) batches. It’s all very much honouring this history in an ...