A couple tablespoons of yogurt miraculously transform a basic vinaigrette recipe into a new creamy dressing.
Author: Mina Stone
The herbed sauce in this grain dish gets a double hit of punchy dairy: Not as sharp as other acidic ingredients, buttermilk lends a unique tang and yogurt brings body and richness.
Author: Andy Baraghani
Chef Renee Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.
Author: Renee Erickson
Radishes, contrastingly crunchy and peppery to tender and sweet pears, take rather well to modern pickling, the sort that is less about preserving and more about making something to shake other flavors...
Author: nigel slater
Make any raw vegetable taste good! The pistachios and nutritional yeast are ground so the dip clings to the cut sides of vegetables-just like Fun Dip candy.
Author: Sohla El-Waylly
This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.
Author: Cortney Burns
Author: Anne Rosenzweig
Author: Serena Bass
Author: Alison Roman
Make this salad as tart or as creamy as you like with the addition of more vinegar or mayonnaise.
Author: Kevin West
Author: James Beard
Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. _Viestad also shared some helpful tips exclusively with Epicurious,...
Author: Andreas Viestad
Author: Bon Appétit Test Kitchen
Author: The Epicurious Editors