Author: Michael Taus
Author: Georgia Downard
Author: Bon Appétit Test Kitchen
No squash? No problem. This rice bowl can handle all sorts of roasted vegetables (and, for that matter, can be made with all kinds of grains). But the curried yogurt? That's crucial.
Author: David Tamarkin
Author: Susan Feniger
Author: Madhur Jaffrey
A Thai-inspired mousse with honeydew water.
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
Author: Andy Baraghani
Author: Meg Colleran Sahs
Author: Julie Sahni
Author: Allen Susser
Author: Vikas Khanna
Author: Jeffrey Alford
Using yogurt instead of oils to make tartar sauce does three things: it lowers the fat content; gives it a zingy yoghurt tang; and also brings probiotic cultures into your diet. It's a win, win, win.
Author: Guy Turland
Author: Moshe Nov
Author: Anna Pump
Author: Steven Raichlen
Cool yogurt, crunchy seeds, and herbs turn lentils into a lunch salad you'll actually be excited to eat.
Author: Heidi Swanson
Pillowy meringues scented with vanilla and fresh berries make this light-as-air dessert.
Author: Colin Cowie
Author: Phoebe Lapine
Author: Donna Chrisco Oldford
Corn nuts are lovable for many reasons, but their primary role here is to add salt, crunch, and sweet toasty flavors to each bite. Corn chips, Fritos, or even kettle-style potato chips would be excellent...
Author: Molly Baz