Author Molly Yeh calls yogurt "the duct tape of dairy products," and after you've cooked your way through this edition, you'll understand why. She pushes past the parfaits and breakfast bowls to show yogurt’s ability to enhance everything from bread (see the yogurt pita recipe) to pasta (in a delicious take on mac and cheese) to pastries (hello, blueberry-labne scones).
About the Author
Molly Yeh is the author of the IACP award-winning cookbook, Molly on the Range, and the creator of the food blog my name is yeh, which showcases recipes inspired by Molly’s Chinese and Jewish roots, her travels and her upper-Midwest surroundings. Molly has been featured by the New York Times, Food & Wine, Bon Appetit, Cherry Bombe and New York Magazine, and she has contributed to a variety of publications. Outside of the kitchen, Molly is a Juilliard-trained percussionist and has performed with orchestras around the world. She lives on a farm on the North Dakota-Minnesota border with her fifth-generation farmer husband and their little flock of chickens.