Weekend Reading: Greek Yogurt Revival

Weekend Reading: Greek Yogurt Revival

Faith Durand
Apr 12, 2008

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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