A refreshing way to finish the meal, this Greek-inspired dessert features kataifi, a seductively crisp, light Middle Eastern dough.

Kofte, cigar-shaped lamb meatballs, are popular throughout Turkey. This version calls for mildly hot and intensely flavorful Maras and Urfa dried red pepper flakes.

Two mustards mellowed with honey and yogurt make a terrific sauce for chicken—or even fish or pork.

Soaking the chicken overnight in a yogurt marinade results in pillow-tender chunks faintly flavored with garlic.

Pouring an egg-and-yogurt mixture over sliced potatoes results in a thin layer of tangy custard that just melts into the gratin.

Removing the skin from the chicken legs allows the spices in vindaloo paste to penetrate the meat, while yogurt locks in moisture during cooking.

The handmade bowls crafted by Italian ceramic artist Siglinda Scarpa are the perfect vessel for these vibrant carrots mixed with tangy yogurt, smooth cream, and snappy horseradish.

Removing the skin from the chicken legs allows the spices in vindaloo paste to penetrate the meat, while yogurt locks in moisture during cooking.

From the dill to the yogurt to the aromatic spice mixture, this entire dish is a testament to the classic flavors of Greece—in an easy, elegant presentation.

This tart and spicy condiment is always served with a Sadhya feast. It is especially nice mixed with plain rice and yogurt as a palate cleanser. This recipe is part of our menu for Sadhya, a South Indian feast....