yogurt

If there’s anything you need to know about me, it’s this: I like yogurt. Partially in thanks to my Persian heritage, I’ve eaten it as long as I can remember, whether it was a snack, a side, a breakfast, a dessert, or dip. I’ll easily eat half a gallon of yogurt a week; my fridge will always house some form of plain, whole-milk yogurt, because that’s how I prefer to start my mornings. For other meals, I’ll slap it atop shredded chicken and beans, substitute it anywhere I need sour cream, or dollop some over anything that needs a little tang, including my dog’s meals. (What can I say?

Greek yogurt has a reputation of being a health food ingredient. Recipes use it as a replacement for sour cream and mayonnaise to cut down on calories and fat, but the thing is, full fat Greek yogurt can hold its own when it comes to bringing creaminess and tang to a recipe. In fact, at MyRecipes we’re not just swapping Greek yogurt into meals for a healthier twist, but we’re using it as an indulgent, flavorful addition to our recipes.

My go-to, running out the door breakfast is always eggs and a piece of whole wheat toast. Sometimes I fry them, scramble them, or whip up a quick breakfast sandwich. It’s easy, fast, and always delicious. But, when I’m looking to mix things up (or when I run out of bread), I tend to turn to my trusty eggs and yogurt. It’s a dish I’ve made over and over again, yet somehow, it’s something most people I talk to haven’t tried.

Coconut yogurt—dairy-free yogurt made from coconut, not coconut-flavored yogurt—is a bit of an enigma. Because there are so many different elements of the drupe (milk, cream, water, flesh), there are upteen different ways to mix it with probiotics and make a yogurt-like product.

Last week, I did something very dumb. I seeded a jalapeño with my bare hands.

When you hear the word yogurt, yellow peas are probably one of the last ingredients that come to mind. Well, Adam Lowry and Neil Renninger, founders of Ripple Foods, want to change that.