Yogurt Kefir

I've been making this version for years.

Fruit juice, yogurt, and a healthy helping of nostalgia.

Light, bright, and positively refreshing — this soup is perfect for summer.

Peas and cheese? Yes, please!

It's like a super-sized Frito pie!

This tall loaf is full of plump blueberries and lemon zest, and crowned with lemon icing.

In this easy recipe, creamy vanilla yogurt, ripe berries, and crunchy granola clusters are layered parfait-style in glass jars or cups.

It's a guaranteed crowd-pleaser.

Pack this chopped salad for a satisfying work lunch.

It's thick and creamy yet simultaneously light and tangy.

This recipe combines papri (or any crispy, crunchy element of your choice) with boiled potatoes, drained chickpeas, and a variety of chutneys.

Whether you make your own or start with store-bought, there are lots of ways to eat more fermented foods.

The refreshing, multi-layered, shaved-ice-based Filipino dessert is packed with incredible flavors and textures — icy, creamy, chewy, crunchy, sweet, syrupy.

It adds a burst of fresh summer flavor to everything it touches.

And it comes together in just five minutes.

The staple dish is the perfect gateway into South Indian cuisine.

Need cake right now? This recipe is here for you.

Yes, it's as good as it looks.

This is the most delicious way to turn eggs into dinner.

You likely have everything you need on hand.

Topped with crispy kale chips and lemony yogurt, it's the ultimate way to usher in soup season.

Even at your laziest you can make homemade yogurt.

The versatile South Indian condiment is ready in 15 minutes.

It's the transformative ingredient you didn't know you needed.

Shrimp should be grilled hot and fast, making it one of the fastest-cooking proteins for the grill.

Use them as the base for a Mediterranean-inspired spread.

It's great for salads, sandwiches, and chicken fingers, too.

Your meal plan needs a nacho night. Here's how to nail it!

It's what makes it so deliciously creamy — and yet not heavy at all.

As we move through the cold days of the new year, this is the soup you’ll want to keep on repeat in your meal plan. It is wholesome comfort food at its finest, with a taste and texture that’s equal parts hearty, bright, and completely nourishing. Slow cooking mellows the pungent, bitter bite of turmeric, and a dollop of yogurt partnered with a squeeze of fresh lemon juice lend a tangy twist to this vegetarian chickpea-based soup.

Oh potato salad! We just can’t get enough of it this time of year. It’s just so simple to throw some potatoes into a pot, boil them until soft, then toss them with something creamy plus greens from the garden. This is one of those recipes; it’s a go-to spring favorite. Use the smallest, freshest, most tender potatoes you can find for this recipe. You can use fingerlings, or small red potatoes too. The smaller they are, the faster they cook!

The easiest way to give pasta salad a summery upgrade.

Let me introduce you to the most winning weeknight dinner and game-changer for combatting the weeknight blues: dinner dip. It’s all the fun of Friday night dinner dates or Sunday game days for a regular ol’ dinner. The dip is made with tender chicken, jalapeños, and creamy, dreamy, melty cheese all cooked in a skillet. This white chicken chili dip is based off a family favorite recipe for white chicken chili that uses white beans, rotisserie chicken, and canned jalapeños.

Need a dinner recipe that’s sure to get everyone to the table? We’re calling on a homemade ranch to get the job done. In 15 minutes you’ll have a fresh home-cooked meal so good you might even call it a miracle. What makes this recipe stand out from the crowd is that it bypasses the bottles of store-bought ranch dressing for a super-quick homemade version.

One of my favorite desserts is key lime pie because I love custard-y pies with a graham cracker crust. Great for dessert, yes, but probably not the best idea for breakfast. That’s where this easy smoothie-yogurt bowl hybrid comes in. You get all the delicious flavors of key lime pie, but with more breakfast-friendly ingredients instead. The texture is decidedly more yogurt than smoothie, but the toppings are definitely inspired by the smoothie bowl trend.

Meet the dessert that tastes like summer (and that you could probably even eat for breakfast).

Canned crescent rolls were a special treat when I was a kid, but having eaten them again recently, I’m not nearly as impressed. They’re fun to roll and taste pretty decent straight from the oven, but if they cool off even just the slightest, they quickly become dry and pretty flavorless. No wonder we were always stuffing them with peanut butter and chocolate as kids! On the flip side, homemade crescent rolls are a commitment.

Tender noodles, ground beef, and mushrooms all cooked together in a creamy, comforting sauce.

What these veggie tacos lack in meat, they make up for in big, bold flavors. Bite after bite your tastebuds are treated to a medley of textures and tastes that hit all the high points you expect. From the lightly charred and spiced cauliflower florets to the crispy, tangy pickled cabbage, to the cool avocado-yogurt crema, this is how to tackle Taco Tuesday, veggie-style.

After trying a pot of super creamy, slightly tangy coconut yogurt from the supermarket, I started to wonder how it was made — and if I could make it myself. A bit of research and experimentation later, I discovered it’s not hard at all! As soon as you’ve gathered a few supplies, you’ll be well on your way to making (and falling in love with) this delicious dairy-free yogurt.

Everyone who tries one immediately falls in love.

They have yogurt and oats in them!

A perfect meal, this time of summer, is one that seems to fly out of the refrigerator and onto your plate, with nothing but a brief stop at the grill (or grill pan). A seared steak, crusted with pepper, or a smoky hunk of eggplant straight from the garden with a salad to keep them company. This is easy living, people. But what if you want just a touch more to your meal? Get fancy — how about a sauce?

There’s no avoiding all the candy bark around the holidays — peppermint bark, I’m looking at you — but there’s no reason why bark can’t be a year-round affair. And while peppermint bark probably doesn’t fit into your idea of an everyday food, here’s a bark that just might change your mind. All you have to do is freeze Greek yogurt with some fun toppings, and boom — healthy yogurt bark is ready for snacking!

When I was growing up, the best part of a doctor’s visit was that it usually concluded with an Orange Julius on the way back to the parking garage. I treasured that sweet-tart, frosty, creamy drink, making sure I always finished every last drop. It’s not hard to recreate this iconic drink at home, and I’ve added my own spring twists to it: strawberries and rhubarb!

I adore Indian food, and while my tastes range wide in that nation’s incredibly diverse cuisine, I have to admit that the rich, Westernized chicken tikka masala was my gateway love and still a guilty pleasure. But what does it look like when you flip the bowl and leave the curry until last? Can chicken curry be a lighter, fresher meal?

I have to be honest — I never quite understood what all the fuss was about when it came to classic chopped salad. It doesn’t excite me. This version, however, is in a league all its own with tender chunks of BBQ chicken, crisp fresh corn, crunchy cabbage, and a tangy ranch dressing that ties it all together. It’s packed with flavor, makes enough to serve a crowd, and is definitely worth making a fuss about.

The sauce is ingenious!

If you like your chicken with golden, crackly skin and extra-juicy meat, you’ve come to the right place. Peruvian roasted chicken is exactly that, which is likely why it’s become so popular over the past few years. While there are restaurants and fast-casual spots popping up all over the country devoted to it, our homemade version is so easy that you’ll quickly be convinced to make it yourself.

At Kitchn, our editors develop and debut brand-new recipes on the site every single week. But at home, we also have our own tried-and-true dishes that we make over and over again — because quite simply? We love them. And we decided to start sharing some of our absolute favorites with you. Here’s a peek into what we’re cooking and eating in our own kitchens.

Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Iran. When it comes to the cooking of Iran and the Middle East, Yasmin Khan’s book on the Persian kitchen is a wonderland of history, flavor, and story.

It's the easiest and best recipe around — guaranteed.

This cheesy casserole will be a go-to all season long.

This recipe from my new cookbook, Not Your Mother’s Casseroles, is perhaps the perfect expression of what I love about casseroles. It’s quick and easy — a modern, lightened-up version of a “dump-and-mix” dish, where you open up a few cans and mix everything together. But it also has fresh flavors, lighter dairy, and — the best part — no pasta. Instead, protein-rich, toothsome chickpeas take center stage.

If your weeknight pasta routine has become, well, routine, consider adding this flavorful shrimp dish to the roster. Inspired by Bonefish Grill’s cult-favorite Bang Bang shrimp — beloved for its creamy, sweet, and spicy chili sauce — this recipe is cheaper than dining out, better for you than takeout, and simple enough for even the busiest of nights. While Bonefish Grill’s Bang Bang Shrimp is obsession-worthy, it’s definitely more of a special-occasion dish.

My recipe stories seem to fall into a predictable rut: I had to feed a few people, and I needed something easy and simple, and so this recipe was born. But honestly, that’s the way I cook. I look for recipes that give maximum pleasure at the lowest common denominator of work, ingredients, and convenience. The results aren’t always worth talking about, but this recipe — oh, this one is.

These saucy, spiced chickpea bowls are all the proof you need that comfort food can also be healthy. Chickpeas are braised in a tomato sauce spiced with a medley of cumin, paprika, and cinnamon, and accented with harissa, a North African chile paste that’s both smoky and spicy. A little can go a long way, so if you prefer something a little more mild, use about half the amount of harissa called for in the recipe.