From the Editor
Q: I must confess, I’ve never loved the taste of yogurt on its own (don’t shame me!). I mostly use it to finish soups and the occasional dish, a dollop here or there. But increasingly, I’m drawn to recipes that call for yogurt in ways that surprise me. Take, for example, Andy Baraghani’s quick and easy recipe for Roast Chicken With Tomatoes (find it on bonappetit.com). It blends yogurt and feta to delicious effect. When my team pitched a whole story about yogurt (see page 68), I knew I was going to learn a lot more! My question to you: What other ways should I be using it? Food director Chris Morocco says: The savory realm is where yogurt truly proves its flexibility. Simply thinning it with water and seasoning it…