Yogurt

The coconut-date mixture in this recipe gets better the longer it sits.

Think of this as a spicy Green Goddess dressing.

Blooming the spices—i.e., warming them in oil until they’re fragrant—awakens them and brings out a toasty flavor.

This version of the Levantine breakfast dish, known as fatteh hummus, is all about the contrast of textures and flavors: crunchy pita chips, creamy chickpeas, and tart yogurt.

For this roasted salmon recipe, finely chopping the walnuts, preserved lemon, and golden raisins gets them into every mouthful.

This chorizo recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.

Think of this recipe as your favorite bacony wedge salad reimagined as an additive party snack.

Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.

Earthy, nutrient-rich whole grain flours give this classic banana loaf cake recipe some added personality.

Richly spiced gingerbread with the texture of a moist, dense devil’s food cake, this recipe only gets better if you make it ahead.

The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within.

For this updated creamsicle-inspired recipe, we swapped the icy orange layer for a creamy citrus curd and paired it with alternating layers of a sweet-tart frozen yogurt.

Don’t feel like making your own maraschino? Luxardo brand, made with Marasca sour cherries, is our jarred go-to. (Skip those gross neon-red ones.)

We didn’t know how much this sauce was missing from our lives until we had it.

Grilling and then roasting adds smoky notes to the lamb and jump-starts the browning.

We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. 

There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.

A made-from-scratch superfood version of ordinary fruit yogurt (which you will likely never want to buy again!).

The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.

The more particular you are when building the layers in the loaf pan, the more neat and tidy this will look when sliced. 

To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

Grilled salad. It’s a thing. This one gets a double dose of smokiness, both from the charred greens and the smoked paprika.

This dressing is also great as a dip, and most of the vegetables listed here can be left in bigger pieces and treated as crudités instead.