Weekend Reading: Greek Yogurt Revival

Are Greeks better cooks than the French? Michael Symon, chef of Lolita in Cleveland, says so, and attributes it to the Greek love of their particularly thick yogurt. Higher in fat, protein, (and flavor) than the common low-fat type that is marketed towards dieters and those looking to "regulate" their inner workings, Greek yogurt is having a comeback.

We adore Greek yogurt and often pick up the Fage brand at Trader Joe's. It's a good substitute for milk, cream and even crème fraîche.

The piece includes some recipes we'd love to try, including Braised Lamb Shanks In Yogurt Sauce and Beet Greens with Yogurt.

The Way We Eat: Greek Revival

(Images: Fage USA and Erwan Frotin for the New York Times)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.