Yogurt

Accompanied by the Yogurt-Mint Dip, these fritters make a nice appetizer.

Can be prepared in 45 minutes or less.

This recipe requires a little advance planning — the yogurt will need to drain for at least 8 hours.

Mensaf This recipe, adapted from Kathy Sullivan and Janine El Tal, international educators and longtime residents of Jordan, is a scaled-down version of that country's national dish, which is usually served in large quantities at important gatherings. Mensaf is eaten standing up, using the right hand to form a little ball of rice and meat. Traditionally, jameed, a ball of reconstituted sun-dried yogurt, is used to make the sauce, but it is replaced here by regular plain yogurt that has been stabilized (with egg white and cornstarch) for cooking. Buy the richest, tangiest yogurt you can find. Active time: 55 min Start to finish: 3 1/2 hr

This Swiss staple known as Birchermüesli can be a healthful breakfast or snack. Can be prepared in 45 minutes or less, but requires additional unattended time.

A fitting way to celebrate the arrival of plum season. Figs, peaches, and hulled strawberries can also be broiled in this manner.

Can be prepared in 45 minutes or less.

This recipe was created to accompany Cold Avocado Soup with Chili Coriander Cream. Can be prepared in 45 minutes or less but requires additional unattended time.

Raita is a fresh yogurt sauce that typically accompanies curries and other Indian dishes. This raita also acts as a marinade.

The yogurt in this recipe adds lightness and a mild tangy flavor.

Editor's note: The recipe and introductory text below are excerpted from chef Neil Perry's book Rockpool. Neil also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. For your convenience, we've converted the measures — with as much accuracy as possible — from Australian to American. For those who have metric equipment and wish to follow Neil's recipe to the milliliter, we've included the original measures too. To read more about Neil and Australian cuisine, click here. In this dish, the combination of pastry, fish, sauce, yoghurt and spinach makes a complete dish. The cardamom and tomato are a perfect match, and the fish steams gently inside as the outside of the pastry crisps up. This dish also works beautifully with the flat fish of Europe and America. It is important that the vegetables are well-seasoned and cooked until they caramelise to impart their flavour to the sauce. The depth of flavour of aromatics is so often lost when they are not allowed to do their job properly. The Tomato and Cardamom Sauce goes nicely with all seafood; its deep, rich flavour enlivens the taste buds. The tomatoes are cut up, skin, seeds and all. Slice into thin rounds, then into julienne and chop the julienne to give a uniform dice. Don't chop them as if cutting for concassé, they lose too much juice that way.