A beautiful cauliflower salad from the new Bar Tartine cookbook - a crunchy, hearty mixture of cauliflower, seeds, chiles, radishes, chickpeas, and green onions slathered in an enveloping garlicky yogurt dressing.
Have you seen the little book, Lunch at the Shop: The Art and Practice of the Midday Meal? It's great on many fronts, and I made these Lentils folded into Yogurt, Spinach, and Basil from it.
The kind of bowl that keeps you strong - herb-packed yogurt dolloped over a hearty bowl of mung beans and quinoa, finished with toasted nuts and a simple paprika oil.
I made this Megan Gordon's beautiful California Barley Bowl for a family brunch last week. From her inspiring new cookbook, Whole Grain Mornings.
Traditional and tasty, this soup is a test of patience and restraint. If you're easily distracted, skip it. If you can mind a pot, stirring, singularly-focused, for a half hour, perhaps longer, you'll be rewarded with a beautiful, vegetarian version of the herbed, Persian yogurt soup, Ashe Mast.
A simple late-summer breakfast bowl - Greek yogurt with a bit of chopped dill incorporated, topped with sliced pluots, toasted oats, poppy seeds, and honey.
How a package from Jaipur, India inspired lots of yogurt-straining, labneh-making.
There's all sorts of good stuff in this salad - chickpeas, celery, black olives, pepitas, avocado, blanched broccoli. Full of crunch & substance, it's a salad that can stand up to a few hours in a container without collapsing.
A quick lunchtime brown rice bowl with kale, capers, salted yogurt, za'atar, toasted sesame seeds - and a poached egg for good measure.
A simple breakfast bowl made with Greek yogurt, fresh pomegranate juice, puffed quinoa cereal, toasted sunflower seeds, and honey.
Roasted delicata squash and kale tossed w/ orzo pasta & salted yogurt dressing & I try to answer a few questions about living with marble kitchen counter tops.
A beautiful fattoush recipe and a preview of Yotam Ottolenghi and Sami Tamimi's new book, Jerusalem.
The prettiest dip in my repertoire - my take on the Iranian preparation of Mast-o-Khiar (yogurt and cucumber). I use lots of fresh herbs, dried rose petals, toasted walnuts and a pop of added color and tartness from dried cranberries.
A luscious fresh mint frozen yogurt recipe from the soon-to-be-released(!) Sprouted Kitchen cookbook.
I took slices of this chocolate bundt cake on a road trip to Portland this week. Slathered with chocolate buttermilk icing, it's a great travel treat made with a blend of whole wheat and all-purpose flours, lots of yogurt, and the darkest brown sugar I can get my hands on.
An off-beat pasta salad made with stuffed pasta, seasonal vegetables, and a spice-forward, golden sesame yogurt sauce.
A simple corn soup topped with an electric harissa-yogurt swirl + photos from a walk around North Beach on the Fourth of July.
A crumble-topped muffin recipe made with an oatmeal and yogurt base. Craggy, golden-topped, the last thing I'll bake before moving on to a new oven.
These charming little tartlets finish off a meal nicely. Oat-crusted with a creamy, ginger-spiked yogurt filling, they are delightful topped with any number of adornments - fresh berries, dried fruit, or crystallized ginger.
A salad made by pan-frying chickpeas with leeks and a bit of garlic. The creamy dressing is made with plain yogurt and curry powder, and the salad is finished off with plenty of chopped cilantro and chopped red onion.