Greek Yogurt Parfaits with Slow-Cooked Apricot Preserves and Toasted Pistachios

These beautiful treats are delicious for breakfast, a snack, or dessert (for the latter, use vanilla yogurt). If you’ve been intimidated to make your own preserves, this super-easy recipe is the perfect place to start. It requires very little active time and, since apricots have such thin skins, there’s no need to peel the fruit. Since you’ll have about 3-1⁄2 cups of rich reddish orange preserves left over, use it as a topping for ice cream, French toast, or toast; stir it into oatmeal; or put it in pretty glass jars and offer it as gifts.

For the apricot preserves

• 
  
  2 large, juicy lemons, preferably organic
  
  


• 
  
  2-1⁄2 lb. slightly firm fresh apricots
  
  


• 
  
  3-1⁄2 cups granulated sugar
  
  


• 
  
  Pinch kosher salt
  
  


• 
  
  4-1⁄2 Tbs.pectin powder, such as Ball Classic Pectin (not low sugar)
  
  

For the parfaits

• 
  
  6 cups Greek yogurt
  
  


• 
  
  3⁄4 cup shelled unsalted
  pistachios, tossed in a dry sauté pan with 1⁄8 tsp. salt over medium
  heat for about 2 minutes (and chopped, if desired)
  
  

Make the apricot preserves

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Place a small plate in the freezer. With a vegetable peeler, gently peel the yellow zest from one of the lemons. Place on a small piece of cheesecloth and, using twine, tie into a bag. Add to the slow cooker. Squeeze 1⁄4 cup juice from the lemons into a strainer set over a small bowl (you’ll probably use about 1-1⁄2 lemons); discard the solids. Add the juice to the slow cooker.

Use your hands to split open each apricot; discard the pit. Once you’ve repeated with all of the apricots, coarsely chop the pile with a chef’s knife. Toss into a large bowl and use a potato masher to mash. Measure out 4 cups and add to the slow cooker, along with the sugar and salt. Stir well. Cover the slow cooker and cook the mixture on low heat for about 4 hours, until the fruit is broken down.

Pour into a large saucepan and bring to a boil over medium-high heat. Add the pectin and boil for about 9 minutes, stirring occasionally, until the pectin has dissolved and the preserves have thickened. Remove the pan from the heat and test whether the preserves have set by spooning a drop onto the chilled plate and tilting the plate. If the preserves are thick and run just a tiny bit, they’re done; if not, boil for another minute, then retest. The goal is slightly runny preserves, which are perfect for a parfait. Using a funnel, carefully transfer the hot preserves into clean glass jars. Let them stand until cool, then place in the refrigerator. The preserves will last for 2 to 3 weeks.

Make the parfaits

Into each of six parfait glasses or glass cups, spoon 1⁄2 cup Greek yogurt, then 2 Tbs. apricot preserves, then 1 Tbs. nuts. Repeat the layering and serve immediately.

Cucumber-Yogurt Dip (Tzatziki)

Aside from being a great party dip, tzatziki is also delicious served with roasted or grilled meats, or with the lamb meatballs. Chopping the garlic in the salt is a Greek trick that brings out garlic’s punch. Raw garlic, however, becomes acrid rather quickly so to be at its best, tzatziki should be made the day of serving or no more than 24 hours ahead.

• 
  
  Kosher or sea salt
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  1-1/2 cups plain whole-milk yogurt, preferably Greek
  
  


• 
  
  3/4 cup peeled, seeded, and finely chopped cucumber
  
  


• 
  
  1 Tbs. red-wine vinegar
  
  


• 
  
  2 tsp. chopped fresh mint
  
  


• 
  
  2 tsp. chopped fresh dill
  
  


• 
  
  2 tsp. extra-virgin olive oil
  
  


• 
  
  Fresh mint leaves for garnish (optional)
  
  

Spread 3/4 tsp. salt on a cutting board. Peel the garlic and finely chop it on top of the salt. Transfer the garlic and salt to a medium bowl and stir in the yogurt.

Put the cucumber in a colander and squeeze as much liquid out of it as you can. Add the cucumber, vinegar, mint, dill, and olive oil to the yogurt mixture. Stir to blend and season to taste with salt. Cover and chill for at least 4 hours before serving. Serve cool, garnished with the mint leaves (if using) and accompanied by fresh pita wedges or toasted pita chips.

Carrot and Leek Soup with Herbed Croutons

Adding yogurt to this soup makes it smooth and creamy. If you can’t find chervil (a relative of the carrot), use dill instead for the herbed croutons.

• 
  
  3 oz. (6 Tbs.) unsalted butter
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  2 small leeks (light-green and white parts only), sliced
  
  


• 
  
  2 large cloves garlic, chopped
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  2 lb. carrots, sliced 1/4 inch thick
  
  


• 
  
  3 fresh or 2 dried bay leaves
  
  


• 
  
  2 sprigs fresh thyme
  
  


• 
  
  4 oz. crusty bread, cut into 1/2-inch cubes (2 cups)
  
  


• 
  
  1-1/2 Tbs. chopped fresh chervil
  
  


• 
  
  1 cup plain full-fat or low-fat yogurt
  
  

Position a rack in the center of the oven and heat the oven to 350°F.


In a 4- to 5-quart saucepan, melt 3 Tbs. of the butter over medium heat. Add the onion, leeks, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper; cook until softened and light golden-brown, about 10 minutes.


Add the broth, carrots, bay leaves, thyme sprigs, and 1/2 cup water; bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the carrots are tender, about 15 minutes.


Meanwhile, melt the remaining 3 Tbs. butter in a 3-quart saucepan over medium heat. Add the bread cubes and chopped chervil and toss to coat evenly. Spread on a rimmed baking sheet, season with salt, and bake until golden, 8 to 10 minutes.


When the vegetables are tender, discard the bay leaves and thyme sprigs. With a regular or a hand blender, purée the soup (work in batches if using a regular blender). Stir in the yogurt. If you prefer a thinner texture, add a little water. Season to taste with salt and pepper, and serve garnished with the chervil croutons.

Cucumber & Yogurt Sauce

This flavor-packed sauce is the perfect condiment for the Middle Eastern Turkey Burgers.

• 
  
  1/2 cup peeled, seeded, and finely diced English cucumber
  
  


• 
  
  2 Tbs. finely chopped red onion
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plain whole-milk or lowfat yogurt, preferably Greek
  
  


• 
  
  2 Tbs. finely chopped fresh cilantro
  
  


• 
  
  Pinch of sugar
  
  


• 
  
  Pinch of cayenne or Aleppo pepper; more to taste
  
  

Combine the cucumber, onion, and 1 tsp. salt in a bowl. Let sit at room temperature for at least 20 minutes. Drain off the liquid and rinse to remove excess salt. Drain well and taste a few pieces; if it’s too salty, rinse and drain again. In a small bowl, combine the cucumber and onion with the yogurt, cilantro, sugar, and cayenne or Aleppo pepper. Let sit for 30 minutes for the flavors to develop. Season to taste with salt and cayenne.

Creamy Orange-Vanilla Ice Pops

Think of these pops as the ultimate homemade Creamsicle: creamy Greek yogurt combines with fresh-squeezed orange juice, with flecks of real vanilla bean. Create your own customized ice pop recipe with the Recipe Maker.

• 
  
  1/2 cup granulated sugar
  
  


• 
  
  Pinch of kosher salt
  
  


• 
  
  1/2 vanilla bean (about 3 inches), split lengthwise
  
  


• 
  
  3 oranges, juiced
  
  


• 
  
  1 cup plain Greek-style yogurt
  
  

Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the vanilla bean. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Measure out 1 cup of the orange juice (if you have extra, save it for another use). Combine it with the syrup. Stir in the yogurt until well-combined.

Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Cucumber-Yogurt Dip (Tzatziki)

Aside from being a great party dip, tzatziki is also delicious served with roasted or grilled meats, or with the lamb meatballs. Chopping the garlic in the salt is a Greek trick that brings out garlic’s punch. Raw garlic, however, becomes acrid rather quickly so to be at its best, tzatziki should be made the day of serving or no more than 24 hours ahead.

• 
  
  Kosher or sea salt
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  1-1/2 cups plain whole-milk yogurt, preferably Greek
  
  


• 
  
  3/4 cup peeled, seeded, and finely chopped cucumber
  
  


• 
  
  1 Tbs. red-wine vinegar
  
  


• 
  
  2 tsp. chopped fresh mint
  
  


• 
  
  2 tsp. chopped fresh dill
  
  


• 
  
  2 tsp. extra-virgin olive oil
  
  


• 
  
  Fresh mint leaves for garnish (optional)
  
  

Spread 3/4 tsp. salt on a cutting board. Peel the garlic and finely chop it on top of the salt. Transfer the garlic and salt to a medium bowl and stir in the yogurt.

Put the cucumber in a colander and squeeze as much liquid out of it as you can. Add the cucumber, vinegar, mint, dill, and olive oil to the yogurt mixture. Stir to blend and season to taste with salt. Cover and chill for at least 4 hours before serving. Serve cool, garnished with the mint leaves (if using) and accompanied by fresh pita wedges or toasted pita chips.

Yogurt Cake with Chocolate Ganache Frosting

Here's what every simple container of yogurt aspires to be. Who knew it was so glamorous? Yogurt adds moisture to this dense cake’s crumb and a light tartness that breaks up the richness of the heavenly chocolate ganache frosting. 

For the cake

• 
  
  4 oz. (1/2 cup) unsalted butter, softened, more for the pan
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1 tsp. baking soda
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3 large eggs
  
  


• 
  
  1-1/2 cups plain yogurt (low-fat or full-fat)
  
  


• 
  
  2 tsp. pure vanilla extract
  
  

For the ganache frosting

• 
  
  3/4 cup heavy cream
  
  


• 
  
  8 oz. semisweet chocolate, broken into small pieces
  
  


• 
  
  1 Tbs. light corn syrup
  
  

Make the cake

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 9-inch cake pan. Line the pan with a piece of parchment paper cut to size.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the sugar and butter on medium speed until smooth and fluffy. Reduce the speed to low, add the eggs, and then add the yogurt and vanilla, scraping down the sides of the bowl as needed. Add the dry ingredients and mix until just incorporated.

Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool completely on a rack before turning the cake out of the pan.

Make the frosting and frost the cake

Bring the cream to a simmer in a small saucepan over medium heat. Reduce the heat to low, add the chocolate and corn syrup, and whisk until the chocolate is completely melted. Remove from the heat and let cool for 15 minutes. Transfer to a large bowl and refrigerate uncovered, stirring every 30 minutes or so, until it firms to a spreadable texture, about 45 minutes. Transfer the cake to a cake plate. Spread the ganache evenly over the top and sides of the cake with an offset spatula.

Cucumber-Yogurt Dip (Tzatziki)

Aside from being a great party dip, tzatziki is also delicious served with roasted or grilled meats, or with the lamb meatballs. Chopping the garlic in the salt is a Greek trick that brings out garlic’s punch. Raw garlic, however, becomes acrid rather quickly so to be at its best, tzatziki should be made the day of serving or no more than 24 hours ahead.

• 
  
  Kosher or sea salt
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  1-1/2 cups plain whole-milk yogurt, preferably Greek
  
  


• 
  
  3/4 cup peeled, seeded, and finely chopped cucumber
  
  


• 
  
  1 Tbs. red-wine vinegar
  
  


• 
  
  2 tsp. chopped fresh mint
  
  


• 
  
  2 tsp. chopped fresh dill
  
  


• 
  
  2 tsp. extra-virgin olive oil
  
  


• 
  
  Fresh mint leaves for garnish (optional)
  
  

Spread 3/4 tsp. salt on a cutting board. Peel the garlic and finely chop it on top of the salt. Transfer the garlic and salt to a medium bowl and stir in the yogurt.

Put the cucumber in a colander and squeeze as much liquid out of it as you can. Add the cucumber, vinegar, mint, dill, and olive oil to the yogurt mixture. Stir to blend and season to taste with salt. Cover and chill for at least 4 hours before serving. Serve cool, garnished with the mint leaves (if using) and accompanied by fresh pita wedges or toasted pita chips.

Yogurt-Marinated Roast Chicken

Yogurt is mildly acidic so it’s a great tenderizer; an overnight marinade in a garlic-herb yogurt makes this chicken moist and flavorful.

• 
  
  One 4-lb. chicken
  
  


• 
  
  2 cups plain full-fat or low-fat yogurt
  
  


• 
  
  3 medium cloves garlic, chopped
  
  


• 
  
  1 large shallot, chopped
  
  


• 
  
  1/3 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1/4 cup chopped fresh dill
  
  


• 
  
  1 Tbs. cracked black peppercorns
  
  


• 
  
  1 tsp. finely grated lemon zest
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Put the chicken on a cutting board breast side down. Use poultry shears to cut along both sides of the backbone; remove and discard the backbone. Flip the chicken over and press down gently to break the breastbone and flatten the breast slightly.


In a gallon-size resealable plastic bag, combine the yogurt, garlic, shallot, parsley, dill, cracked peppercorns, lemon zest, and 2 tsp. salt. Add the chicken to the bag and turn to coat well. Set in a bowl and refrigerate overnight.


Position a rack in the center of the oven and heat the oven to 450°F. Remove the chicken from the marinade and put it skin side up on a broiler pan or on a rack set inside a rimmed baking sheet. Season both sides well with salt and pepper. Roast the chicken, uncovered, until an instant-read thermometer inserted in the thigh reads 170°F, 45 to 50 minutes. Transfer the chicken to a carving board and loosely tent it with foil; let rest for 10 minutes before carving.

Yogurt Cake with Chocolate Ganache Frosting

Here's what every simple container of yogurt aspires to be. Who knew it was so glamorous? Yogurt adds moisture to this dense cake’s crumb and a light tartness that breaks up the richness of the heavenly chocolate ganache frosting. 

For the cake

• 
  
  4 oz. (1/2 cup) unsalted butter, softened, more for the pan
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1 tsp. baking soda
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3 large eggs
  
  


• 
  
  1-1/2 cups plain yogurt (low-fat or full-fat)
  
  


• 
  
  2 tsp. pure vanilla extract
  
  

For the ganache frosting

• 
  
  3/4 cup heavy cream
  
  


• 
  
  8 oz. semisweet chocolate, broken into small pieces
  
  


• 
  
  1 Tbs. light corn syrup
  
  

Make the cake

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 9-inch cake pan. Line the pan with a piece of parchment paper cut to size.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the sugar and butter on medium speed until smooth and fluffy. Reduce the speed to low, add the eggs, and then add the yogurt and vanilla, scraping down the sides of the bowl as needed. Add the dry ingredients and mix until just incorporated.

Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool completely on a rack before turning the cake out of the pan.

Make the frosting and frost the cake

Bring the cream to a simmer in a small saucepan over medium heat. Reduce the heat to low, add the chocolate and corn syrup, and whisk until the chocolate is completely melted. Remove from the heat and let cool for 15 minutes. Transfer to a large bowl and refrigerate uncovered, stirring every 30 minutes or so, until it firms to a spreadable texture, about 45 minutes. Transfer the cake to a cake plate. Spread the ganache evenly over the top and sides of the cake with an offset spatula.

Summer Vegetable Soup with Dill

Showcase summer's delicious bounty with a chilled buttermilk soup loaded with in-season vegetables and flavored with aromatic dill. This soup makes a great starter for just about anything you're putting on the grill for dinner tonight. If you have sweet, tender farm-fresh corn, use it raw. If your corn is a little starchy, blanch the ears in boiling water before cutting off the kernels.

• 
  
  3 cups buttermilk, chilled and well shaken
  
  


• 
  
  1 cup plain Greek yogurt, chilled
  
  


• 
  
  2 cups seeded medium-diced ripe tomatoes
  
  


• 
  
  2 cups fresh corn kernels
  
  


• 
  
  1/2 cup small-diced fresh fennel, plus chopped fronds if available
  
  


• 
  
  1/2 cup peeled, seeded, and small-diced cucumber
  
  


• 
  
  3 Tbs. finely chopped fresh dill; more for garnish
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Whisk the buttermilk and yogurt in a large bowl. Stir in the tomatoes, corn, fennel, cucumber, dill, 1 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper. Serve immediately or cover and refrigerate for up to 24 hours.

Serve the soup in chilled bowls, garnished with dill.

Grilled Chicken Tandoori

Plain yogurt is the base for the chicken marinade and keeps the meat moist and tender. Marinate the chicken for a day or two in the fridge for the most flavorful results. Chipotle powder, not typically used in tandoori recipes, adds a welcome touch of heat and smokiness. For a well-rounded meal, serve the chicken with grilled peppers and onions and steamed basmati rice.

• 
  
  4 lbs. skinless chicken parts, rinsed and patted dry   
  
  


• 
  
  1 cup plain yogurt 
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  2 Tbs. minced fresh ginger
  
  


• 
  
  2 medium cloves garlic, minced (about 1-1/2 tsp.)
  
  


• 
  
  1-1/2 Tbs. curry powder
  
  


• 
  
  1 tsp. chipotle powder
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  1 lime, cut into wedges
  
  

Put the chicken in a large bowl. In a small bowl, mix the yogurt with the tomato paste, ginger, garlic, curry powder, chipotle powder, 1-1/2 tsp. salt, and 3/4 tsp. pepper. Toss with the chicken. Cover and refrigerate for up to two days, or let sit at room temperature while the grill heats.

Prepare a medium charcoal or gas grill fire. Clean and oil the grill grates. Grill the chicken, covered, until it has good grill marks, about 5 minutes. Turn and continue cooking until the chicken is browned all over and cooked through (make a nick in a couple of the thicker pieces with a paring knife), about 15 to 20 minutes total. Set on a platter, sprinkle with the cilantro, and serve with the lime wedges for squeezing.