Yogurt Granita

Name: Yogurt Granita
Cook time: 10 minutes
Total time: 3 hours
Yield: Makes 6 servings
Ingredients: 1 10-ounce package frozen strawberries, thawed (with their juices), or 1 quart fresh strawberries; 2 cups fruit yogurt (we're partial to strawberry or lemon)

By Victoria Granof

May 19, 2009

Image may contain Fruit Plant Food Strawberry Breakfast Ice Cream Creme Dessert and Cream

Yogurt GranitaMarcus Nilsson

The best thing about this icy, tart-and-sweet treat might be how little forethought it requires. You can use any flavored yogurt on hand.

TIP

If you have fresh mint on hand, mix a finely chopped handful of it into the yogurt and berries before you start freezing.

Recipe notes

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.