With more than 6,000 ratings, this five-star recipe certainly hit the spot with the NYT community of home cooks. Reviewers ...

Starter: Turkish-style eggs, also known as çılbır, are a dish that has it all: gourmet, comforting and full of flavor!

When I don't have yogurt around, I feel adrift. I eat Greek yogurt with fresh fruit and ground flax seeds nearly every morning, but that's barely scratching the surface of what this wonder food excels ...

My yogurt obsession began at an early age, when my mom would hand me a container of it on my way out the door as a “you’re late for school” breakfast. Recently I’ve learned to love the thicker, richer ...

Getting your Trinity Audio player ready... Yogurt that has been frozen and thawed will have a different look and texture than fresh yogurt. The cultures become dormant when frozen, but once thawed ...

Two bunches of lemon thyme, a pound of sweet butter, two plump chickens, a ball of fresh mozzarella and an armload of bright bell peppers. I pick these up at the market, and with the odds and ends I ...

On a basic level, yogurt is a dairy (or, nowadays, even plant-based) product made through the process of fermentation. By combining heat, certain naturally occurring bacteria, and (often) thickeners, ...

More and more people are turning to Greek yogurt not just to power their smoothies and use as a protein-packed breakfast, but as a replacement for sour cream and other more fattening staples. Greek ...

The transition into a new year is, traditionally, a time to find our bearings, to consider where we are, where we’re going, and where we aspire to be. It’s a time to set goals and to make changes in ...

All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. Senior food ...

I cook a lot with my kids, and last week my 11-year-old asked me what was the first recipe I remember making. I had to think hard (OK, it has been a while since I was 11) but I clearly remember making ...