There’s more to yogurt than a simple bowl topped with granola, and these yogurt recipes prove it. The tangy cultured dairy works wonders as a marinade, gives body and richness to sauces, and adds moisture to every baked good it meets. Below you’ll find a few of our favorite ways to cook with yogurt, including easy dips, simple desserts, luscious dressings, and more.
Find 69 ways to make the most of whatever yogurt you have on hand, plus the recipes you need for making it yourself from scratch.Some of the best yogurt recipes are the easy ones. This pound cake, tenderized with yogurt instead of butter, is utterly simple and versatile: Enjoy a slice for breakfast with a steaming cup of coffee, or serve it after dinner with fruit coulis or whipped cream.
We have summarized this news so that you can read it quickly. If you are interested in the news, you can read the full text here. Read more:
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Yogurt-Gochujang Chicken With Garlic Butter Rice Recipe on Food52There are few dishes that bring comfort quite like chicken and rice, no matter the country of origin. In this recipe, the gochujang-yogurt sauce does double-duty: 1. As a marinade for the boneless chicken thighs. The longer your marinate (up to a day), the tastier the chicken; but it will still taste great with even just an hour in the fridge. 2. As a base for the sauce that will accompany the final chicken and rice dish. Reserve a couple of tablespoons and mix it with a good mayonnaise to drizzle on top of the chicken, rice, lettuce, and tomatoes, or serve it alongside the final dish. In this recipe, I turn to boneless skinless chicken thighs for a friendly weeknight version that cooks up under the broiler in less than 15 minutes. If you marinate the chicken the day before, you benefit from both enhanced flavor and quicker preparation day-of. As for the rice, fragrant basmati gets sautéed in a bit of butter and garlic before cooking on the stovetop with flavor-boosting chicken stock as its liquid agent for 15 minutes. It then gets steamed further off the heat, untouched for another 15 minutes to create fluffy grains without clumping. I recommend rinsing the basmati beforehand if you'd like, but there's no need to pre-soak the delicate grains. The gochujang, or Korean red pepper paste, brings a nice depth of flavor and spice that is tamed by yogurt's cool tang. The added benefit of yogurt and the onion, in addition to flavor of course, is that they’re also gentle meat tenderizers. The amount of gochujang called for in this recipe is just enough to bring some heat (my young daughter can tolerate it), but feel free to pump it up to suit your spice tolerance. Just make sure to whisk it in well into the rest of the marinade to avoid clumps.
Source: Food52 - 🏆 113. / 63 Read more »
Festive recipes for a grand Christmas dinnerA gargantuan porchetta, fruitcake and fried potatoes with a warming cocktail. These recipes are made for celebrating Christmas, or any holiday, with flair. latimes 🍛🍲🍝🍜🫕
Source: latimesfood - 🏆 699. / 51 Read more »
Yogurt-Gochujang Chicken With Garlic Butter Rice Recipe on Food52There are few dishes that bring comfort quite like chicken and rice, no matter the country of origin. In this recipe, the gochujang-yogurt sauce does double-duty: 1. As a marinade for the boneless chicken thighs. The longer your marinate (up to a day), the tastier the chicken; but it will still taste great with even just an hour in the fridge. 2. As a base for the sauce that will accompany the final chicken and rice dish. Reserve a couple of tablespoons and mix it with a good mayonnaise to drizzle on top of the chicken, rice, lettuce, and tomatoes, or serve it alongside the final dish. In this recipe, I turn to boneless skinless chicken thighs for a friendly weeknight version that cooks up under the broiler in less than 15 minutes. If you marinate the chicken the day before, you benefit from both enhanced flavor and quicker preparation day-of. As for the rice, fragrant basmati gets sautéed in a bit of butter and garlic before cooking on the stovetop with flavor-boosting chicken stock as its liquid agent for 15 minutes. It then gets steamed further off the heat, untouched for another 15 minutes to create fluffy grains without clumping. I recommend rinsing the basmati beforehand if you'd like, but there's no need to pre-soak the delicate grains. The gochujang, or Korean red pepper paste, brings a nice depth of flavor and spice that is tamed by yogurt's cool tang. The added benefit of yogurt and the onion, in addition to flavor of course, is that they’re also gentle meat tenderizers. The amount of gochujang called for in this recipe is just enough to bring some heat (my young daughter can tolerate it), but feel free to pump it up to suit your spice tolerance. Just make sure to whisk it in well into the rest of the marinade to avoid clumps.
Source: Food52 - 🏆 113. / 63 Read more »
Perfect One-Pot, Six-Pan, 10-Wok, 25-Baking Sheet Dinner #recipe #food5.3K Likes, 81 Comments. TikTok video from theonion (theonion): 'Perfect One-Pot, Six-Pan, 10-Wok, 25-Baking Sheet Dinner recipe food'. original sound. therealweissman Simple 1 Ingredient Dessert - pick a piece of fruit of your choosing - eat it My One-Pot, Six-Pan, 10-Wok, 25-Baking Sheet Dinner Facebook Group will get a kick out of this
Source: TheOnion - 🏆 724. / 51 Read more »
Philadelphia Cream Cheese will pay you $20 not to make cheesecake this ChristmasYep, Kraft will actually pay you to buy dessert this year. Got it yesterday =) I COULDN'T MARRY A WOMAN AT FIRST SIGHT' AS A MATURE INTELLECTUALLY ASTUTE MAN OF CLASS, THEIR ARE TOOO MANY OBSTACLES' THAT A WISE MAN WOULD FORESEE THE DATING APP'S FOR ME' NOT TRUSTWORTHY I WATCH LOVE GONE WRONG, 👀 I CAN WAIT UNTIL COVID-19 IN THE REAR VIEW. 😜 👀 💋 IN PHILADELPHIA' IF WE LOOK OVER AND YOU'RE DEVOURING CREAM CHEESE PHILADELPHIA CREAM CHEESE WE KNOW YOU AREN'T FROM PHILADELPHIA 👀 😜
Source: TODAYshow - 🏆 389. / 55 Read more »
The Road To Better Risotto | The Food LabAt this late stage in the game is there anyone in the world beside hard-line Italians who doesn't know that you can make a perfect bowl luscious, al dente, perfectly mantecato risotto without preheating your broth or stirring constantly? That said, I've still got a ton of risotto questions left unanswered, so this week I decided to test just about every aspect of risotto I could think of to separate fact from fiction. Which type of rice is best? How much do you really need to stir? Is toasting necessary? And what about mounting with cream? 6.6 pounds of risotto later, I've got a few answers.
Source: seriouseats - 🏆 410. / 53 Read more »