103 pain recipes

Mild blender salsa with tomatoes, banana peppers, cilantro, onion, and garlic. No heat, no cooking, no fuss. Just blend and serve.

Bread machine pain de mie with semolina flour and buttermilk for a tight, even crumb. A Pullman-style sandwich loaf that slices paper-thin for canapes and fancy sandwiches.

Savory crepe flavorings with brandy, fresh herbs, and lemon zest stirred into melted butter. A simple mix-in guide that turns basic crepe batter into restaurant-worthy main course wraps.

Make this quick, easy and refreshing cucumber raita to go with your favorite Indian curry dish.

Chilly tomato bisque blends vegetable juice, fresh tomatoes, plain yogurt, and basil into a cold, no-cook soup. The blender does all the work. Cool relief on hot summer days.

Gluten-free rice flour pancakes with creamy yogurt and a touch of cornstarch. Silver-dollar size, golden-edged, and tangier than wheat pancakes for a lighter breakfast option.

Curry those chicken legs with this delicious recipe that uses lemon juice and plain yogurt.

Crisp cucumber salad tossed with tangy yogurt, fresh dill, and garlic creates a refreshing low-calorie side for summer grilling and picnics.

Homemade naan with a yogurt-leavened dough, no yeast required. Cooked on a cast-iron skillet then finished under the broiler for charred spots and puffed bubbles. Makes 9 pieces.

Quick berry muffins made with Bisquick, plain yogurt, blueberries, and lemon zest. Golden tops, tender crumb, and just six ingredients. A shortcut breakfast that tastes homemade.

Marinated chicken with yogurt, garlic and greek spices make for a tangy chicken main course. Serve with a greek salad and it's a meal.

A wonderful sauce for fresh grilled salmon, halibut or sea bass.

Roasted Poblano pepper along with a filling bean and Jack cheese grilled to perfection.

Try this new clean and tasty rendition of deviled eggs that uses plain yogurt to replace the mayonaise.

Butternut Squash Soup with Celery and Carrots recipe

Tangy yogurt and bright lemon zest blend into soft oatmeal cookies with crisp edges, then get showered with powdered sugar for a lighter twist on classic cookies.