EditorialA lunch of vegetable rice, kidney beans and homemade yogurt at the home of Indian cooking author Raghavan Iyer in Minneapolis, Feb. 10, 2023. (Nate Ryan/The New York Times)
EditorialA serving of pork-cabbage casserole, topped with Greek yogurt and garnished with fresh dill, in New York, Feb. 1, 2023. (Armando Rafael/The New York Times)
EditorialFrom left, beet salad with coriander-yogurt dressing, green salad with apple cider vinaigrette, and grapefruit-herb salad with coconut and crispy shallots, in New York, Oct. 27, 2022. Food styled by Cyd Raftus McDowell. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialChicken thighs with sour cherries and cucumber yogurt, in New York, June 28, 2022. Food styled by Simon Andrews. (Ryan Liebe/The New York Times)
EditorialA cook dissolves large white balls of a dehydrated sheep’s yogurt, known as jameed, in giant pots to make a salty, milky soup, which is poured over the mansaf dish of mutton and rice, in the central Jordanian town of Karak, June 3, 2022. (Laura Boushnak/The New York Times)