Short Stack Vol 32: Yogurt by Molly Yeh

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Notes about Recipes in this book

  • Blueberry labneh scones

    • lean1 on April 02, 2020

      Excellent scones. I made this without the Labneh topping and used half the butter with the other half applesauce. Make very large scones. Yes you must use two baking sheets, they spread!

  • Whipped yogurt cheesecake sandwiches with cookie dough & sprinkles

    • chezmaryb on September 18, 2020

      So delicious. Made for my birthday. Obviously very rich and indulgent. It is difficult to cut the squares without the cookie dough breaking. Softening for a half an hour out of the freezer helps.

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Reviews about this book

  • Food52

    She puts yogurt to work for breakfast, lunch, and dinner—dolloping spoonfuls into pizza and pita dough, and atop a mujadara volcano or whipped into egg creams.

    Full review
  • ISBN 10 0998697362
  • ISBN 13 9780998697369
  • Published Mar 14 2018
  • Format Paperback
  • Page Count 48
  • Language English
  • Countries United States
  • Publisher Short Stack Editions

Publishers Text

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).

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