Nonfat yogurt and low-fat mayonnaise provide a creamy base for this dipping sauce for the artichokes. It's also great with asparagus, as well as with grilled tuna, salmon, chicken or flank steak. Begin making the sauce the day before serving since the yogurt needs to drain overnight.
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Fluffier, fresher, and fancier than anything from a tub or can.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.