Greek yogurt brings a thick, tangy creaminess to sauces, marinades, dips, slaws, and toppings, often loosening with citrus or herbs into a spoonable crema. Its concentrated texture can stand in for sour cream and helps coat meat or vegetables without running. The common mistake is boiling it: high heat can make the yogurt split and turn grainy, so stir it in gently off the heat.

Guides

• Why Greek Yogurt Is Less Likely to Split When You Cook It

Recipes

• Oven-Baked Fish Tacos with Crispy Corn Tortillas, Cabbage Slaw, and Avocado Lime Crema (25 minutes) 25 min
• Smoky Chipotle Black Bean Burgers with Avocado-Lime Slaw 30 min
• Winter Citrus and Fennel Salad with Whipped Goat Cheese and Pomegranate (15-Minute, Vegetarian) 15 min
• Baked Salmon with Blood Orange, Pistachio and Whipped Feta — 30-Minute Valentine's Dinner 30 min
• Grilled Lemon-Herb Chicken with Corn-Tomato Succotash and Basil-Chive Yogurt 30 min