dairy recipes

The Best Chicken Biryani

whole milk yogurt

Kosher salt

teaspoons Kashmiri chili powder (see Cook's Note)

teaspoon ground turmeric

pounds bone-in skinless chicken thighs

vegetable oil

red onions, thinly sliced

basmati rice

cloves

cardamom pods

3 bay leaves

peppercorns

saffron

milk

1/2 cinnamon stick

teaspoon cumin seeds

ginger

5 cloves garlic, finely grated

tomatoes, chopped into 1/2-inch pieces

cilantro leaves

cup mint leaves

Lemony Yogurt Pound Cake

Nonstick baking spray,

white whole wheat flour

baking powder

salt

sugar

lemon

(2-percent) Greek yogurt

(1-percent) milk

olive oil

vanilla extract

Croque Madame Sandwich

flour

bay leaf

kosher salt,

Parmesan

sourdough bread

Nonstick spray

eggs

Alexandra Guamaschelli's Croque Madame Sandwich as Seen On Food Network's Alex's Day Off

Make the bechamel sauce: In a small saucepan, melt 1 ounce butter over medium heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking, 2 to 3 minutes. Do not allow it to brown. Add the milk and bay leaf and cook, stirring from time to time, until the mixture thickens like a soup, 10 to 12 minutes. Remove the bay leaf and stir in the Parmesan. Transfer to a bowl to cool.

Arrange 4 slices of the bread on a flat surface. Top each with 2 to 3 slices of ham. Mix together half of the Gruyere cheese and the bechamel sauce. Taste for seasoning. Spread a little of the sauce on top of the ham and top each with another slice of bread.

Heat a large cast iron skillet and, when hot, add half of the remaining butter. Add 2 of the sandwiches and brown on one side, 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and repeat with the remaining butter and sandwiches. Spread the remaining bechamel on top of the sandwiches and top with the other half of the Gruyere cheese.

Wipe any crumbs from the cast iron skillet and spray with nonstick spray. Crack 4 eggs into the skillet, leaving a little room between each. (Alternatively, fry 2 at a time). While the eggs are frying, place the sandwiches under the broiler and broil until the top becomes golden brown, 1 to 2 minutes. Season the eggs with salt and top each sandwich with a fried egg. Serve immediately.

This was great!  I did, however, make the following changes:
-used almond milk (unsweetened) for the sauce
-made the sauce in the microwave, which is a pretty foolproof way to make a white sauce
-added some dijon mustard to the bread
-poached the eggs instead of frying (poached in water for 3 minutes)
-cooked all the sandwiches at once on a griddle

Will make this again -- better than the Croque Madame at the French bistro where we usually go for a taste of France...

This was fabulous! The crispy bread, salty and sweet ham, the gooey cheese, and creamy egg. oh my! I could taste that subtle taste of bay leaf in the bechamel. It was so filling!

This sandwich was delicious. Be cautious of how thick cut your bread is. I was only able to eat about half of my sandwich because the bread I used was a thicker cut. It was so good!!

I don’t make grilled ham and cheeses very often anymore, but I just might start with this recipe. I started to cook it on accident, so I finished it. Extremely easy, and I had only 8 slices of gruyere cheese, it turned out awesome still. Way easier than I thought it was. 

Very rich tasting.  Used smoked salmon we had smoked the day before and it was delicious.  Next time I will make 1/2 a sandwich per person with an egg since it was so filling &amp; rich.  Paired with a large green salad.

Looks fancey, but easy to make. My 4 year old requests this for dinner- thats how good it was!!! Get out a griddle to make for a large group &amp; buttering the outside of the bread makes it a faster process. I have ordered it in 2 resturaunts since I first made this recipe- they didn't stand a candle to this version!

Make Lemon Curd at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network Ã it's the perfect filling for cakes, pastries and tarts.

Lemon Curd

lemons

unsalted butter, room temperature

lemon juice (3 to 4 lemons)

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

I've made this recipe many times--it's only the best recipe out there!   I always have leftovers and decided to try out some other storage options: I recently attempted to can it using hot pack method.  It lost its vibrant flavor (I should have expected that) and after all that extra effort I read that it's shelf life is only 4 months.  For those of you who want to keep the leftovers from this recipe, pour it in small canning jars (or even good quality plastic containers) and freeze it. It'll last 6 months in the freezer. If you keep your fridge just a few degrees cooler than most people do, you can safely refrigerate the leftovers for weeks!

Delicious tangy full flavored lemon curd.  I could eat it with a teaspoon - or wait, I did have a few teaspoons.  Addicting.
This recipe uses several pieces of kitchen equipment to make the work efficient and easy.  The lemon sugar alone is a great time saving step. I also used Meyers lemons and therefore reduced the sugar a 1/4 cup.  Remember it won’t thicken completely as it’s cooked, more like a soft pudding. As is cools the butter hardens and it’s perfect. Thanks Ina for another winner. 


This recipe, like all Ina recipes, is a home run!  It is foolproof, very forgiving, super easy and quick to make.   I have made this countless times, and I have never once used a thermometer.  If you know how to cook, you will have zero problems with this.  It is simply AMAZINGLY DELICIOUS!  I make it with Meyer Lemons from my tree, I’ve also made lime curd by substituting the same amount of zest and juice, and I plan to try orange curd once my tree starts producing.  This stuff is so good I eat it right out of the jar!  I double the recipe, and put it into pretty 8 oz. jars, freeze them, and give as gifts with a box of shortbread cookies.  Everyone loves getting a delicious, homemade gift.  It’s awesome in desserts like lemon bars, tarts, on ice cream, or as a dip for cookies.  You will love this.  

Delicious and easy. I needed to make this dairy and soy free, so I used Earth Balance instead of butter. I decreased the sugar to 1 1/4 cup. I did not use a food processor for any of it. One pot recipe using a microplane zester, spoon to cream the butter sub into the sugar, and a small whisk for everything else. It is perfectly smooth. Many thanks for a great recipe!

One hour, three heat increases, and a case of carpal tunnel later, it FINALLY set.  Thank goodness it's delicious!!!

This tasted wonderful- and was easy to prepare,  The directions were spot on - and it was a lovely consistency once cooled.  I decreased the sugar by 1/4 cup based on reviews, but it could have used the full amount of  sugar without being too sweet - at least in our house.  I personally did not like the teeny, tiny remnants of rind in the final product (though the flavor was great).  Next time I’d skip the food processor step so I could easily remove the lemon rind strips at the end.  I’ll make this again - so much easier than whisking butter in yet still the rich taste.  

So simple to make---my 'go to' for Lemon Curd----thank you Ina!

I adore Barefoot Contessa, but this recipe was way too sweet for me, and you can't just reduce sugar in a recipe without changing the texture. I like my citrus curd to be tart but not puckery. I prefer the America's Test Kitchen proportions: 7 lg egg yolks, 2 lg eggs, 1 c + 2 T sugar, 2/3 cup fresh lemon juice, 1/4 c grated lemon zest, pinch salt, 4 T butter, 3 T cream (at the end). I do dig Ina's method of using the food processor for breaking down the zest, though. I'm going to use the ATK measurements but use the food processor going forward. I don't think that I'm even going to move the lemon sugar over to the mixer; I'll just mix everything in the food processor.

I've made this recipe several times now, and it's been a hit every time. THe first couple times, I followed the recipe exactly until the end, when (following the guidance from several reviews) I strained the curd before storing it in the fridge. I just prefer the smoother texture that yields.<div><br /></div><div>Lately, I've changed Step 1. Instead of using the food processor, I just use a microplane and zest the lemons into a bowl. Then I add the sugar and use a silicone spatula to mix the zest and sugar together, pressing and cutting to ensure the zest is fully incorporated. No food processor needed.</div>

I've not tried a recipe of Ms. Garten's that didn't turn out very well, and this was no different. Genius actually, a lemon curd without a double boiler and too without lumps! This will evermore be the recipe I shall use. I did however, use salted butter, because it was what I had at hand, but did not therefore add additional, as the recipe calls for. All was perfection. I think I'll repeat, genius! 

https://www.foodnetwork.com/videos/inas-lemon-curd-0236032

Ina Garten makes a simple luscious Lemon Curd that can be dolloped over a limitless variety of desserts.

Ina Garten's Lemon Curd

Fried Chicken

free-range, organic chickens

Vegetable oil of choice, for frying the chicken

all-purpose flour

black pepper

garlic powder

onion powder

cayenne pepper

buttermilk

Jason Severs's Fried Chicken for the All Family, All the Time episode of Diners, Drive-Ins and Dives, as seen on Food Network.

Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.

Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.

In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.

Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.

Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.

Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.

Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.

Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.

When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.

After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)

Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.

Two thumbs up (from three very picky eaters and myself).  <div><br /></div><div>Tried this using chicken tenders, already cleaned and trimmed (three packages, approximately 24 tenders total) and deep fried in a wok using canola oil.  Oil heated on med-low (achieving 325 deg.) then bumped up to medium after chicken was introduced.  I cut the recipe in half and fried in three stages (1 pound in at a time).  As the first pound cooked, I prepped the next two pounds.  I also occasionally moved them around in the oil to keep the pieces separated.</div><div><br /><div>Chicken was well cooked, without being rubbery or overcooked.  Outside had a mild seasoning and was chrunchy without being too thick.</div></div>

This was my first attempt at fried chicken. I made 24 drumsticks to take to a 4th of July party. The chicken was the hit of the party. A friend told me I needed to open a fried chicken restaurant!! <div><br /></div><div>I used vegetable oil because I was out of avocado oil, and it worked well. My family loves spicy food, so we all thought the seasoning was just right. Everyone else at the party seemed to agree. If you don’t like a little kick, you might want to try using just 1Tbs of black pepper.</div><div><br /></div><div>This is a winning recipe!!!</div>

I never review ANYTHING, but this was the best fried chicken ever. My first time cutting a whole chicken and my first time making fried chicken, it was out of this world. I had to make it in two batches and my husband couldn’t wait until the second batch was done. Before I knew it, he had 3 pieces. Make it with the creamy coleslaw. Best Coronavirus meal yet. 

Great recipe, I used a cup of flour for 6 drumsticks (prorated all ingredients) and it was plenty. 

I have made fried chicken many times. Unfortunately all the other recipes the chicken would cone out lacking flavor, crunch etc..<div>This recipe is the one. My chicken was juicy,crunchy and flavorful. My family loved it. </div>

It was all going well until paragraph 6 of the directions! Then it got messy and a little weird!! <div>Great recipe though.  </div>

This was great. I used drumsticks and just regular milk instead of buttermilk. Definitely want a lot of excess flour so you don't get clumping, but for me doing this much in 4 cups of flour was still fine, with the same spice amounts. That way the spices are even more pronounced! 

The biggest tip I've found is to dip the chicken in milk and then flour for the first time, and then let them dry out for about 10-20 minutes. This way, you form a film where the actual flour layer you "push on" can stick to more easily. Tasted fantastic!

This recipe is absolutely amazing. The spices are so sooooo good when fried. This is a winner. Only thing I did different was fry in oil for 12 minutes. Not 15. Otherwise I followed the recipe to a tee and everyone loved it. I used thighs and drumsticks and both were amazing. 

https://www.foodnetwork.com/videos/three-angels-fried-chicken-0196669

Here's a heavenly fried-chicken recipe from Three Angels Diner, in Memphis.

Three Angels Fried Chicken

Blackberry Grunt

all purpose flour, approximately 2 cups

baking soda

unsalted butter,

water

Preheat oven to 400 degrees F. Place a piece of foil on the bottom rack of the oven to catch any drippings.

Place the flour, baking powder, salt and baking soda into the bowl of a food processor and process for 3 to 4 pulses. Pour the mixture into a large mixing bowl and, using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces. Make a well in the center of the mixture and add the buttermilk and stir with a rubber spatula or wooden spoon just until it comes together. Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball and wrap and store in the refrigerator while you prepare the filling.

Combine the blackberries, sugar, water and ginger in a large mixing bowl. Pour the mixture into a 10-inch cast iron skillet and place over medium heat. Bring this to a simmer decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon. Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a 1-ounce disher or large spoon, evenly distributing it over the top. Bake in the oven for 15 to 20 minutes, or until the top is just starting to brown. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.

This was a tasty recipe; I had some blackberries and blueberries to use up, so I mixed them. Based on other reviews, I lessened the sugar in the berry mixture and added a little cornstarch. This seemed to work nicely. I would sprinkle a little sugar over the top before baking as the dough being totally devoid of sweetness wasn't really my style.

It is a tasty recipe.  However, it did not respond as described.  I weighed ingredients but they seemed too wet to form into a ball so I added flour which probably affected taste of pastry.  Also the berries did not cook and thicken.  There are variables which weren't addressed--perhaps too much water in berries.  I added cornstarch to thicken berries.  It would help to know how to get consistency of dough correctly.

This was very simple. The only issue I had was with the dough - I keep Saco Cultured Buttermilk in the house so I can have buttermilk on hand at any given time. The 'cup' of buttermilk used made the dough too wet and not at all like Alton's in the video. It was tasty, tho and even re-heated (yes, there were some leftovers the dough was still moist. I'd definitely make this dessert again and even use different berries/fruits for a quick treat anytime! It's also great with a little mascarpone!!!

Really haven't tasted many blackberry cobblers in my time but I like this. I'd certainly make it again.

Delicious with vanilla ice cream. Next time I'm going to throw in some extra berries though. 


We made this last night and it was terrific.   Think we used a larger pan than we should have.  Used fresh blackberries and reduced for over 20 minutes...Because of the pan size we should have doubled the biscuit recipe.   Flavors were right on point

I made this last night and it was SO good!!!! It took a little bit longer than 15 minutes to reduce the blackberry liquid, but it may be because I used frozen. I also used fresh grated ginger instead of powdered because I had it around and wanted to use it. It was well worth it!!! I tried one of the blackberries before I cooked it and it was AMAZING, I was as excited as a little kid on christmas after that, and for good reason. I loved it!! I'm not even exaggerating when I say it's my new favorite dessert! :D

My son has Celiac Disease so I used Bob's Red Mill Gluten Free Flour instead but other than that i followed the recipe exactly and all of my kids loved this! My husband took one bite and said, "thank you, Alton Brown!" 

I have to adapt everything for food allergies, mainly gluten and eggs. I made the biscuit dough with Pamela's baking mix but still added the leavening as called for (Pamela's has leavening added but since I live at high altitude it never seems to hurt to add more. I also used blueberries since that's what I had. Instead of sugar I cooked the fruit in a half cup of honey and I added a bit of corn starch slurry to thicken the fruit sauce.
Excellent! I've only made cobblers with crumbly or granola like toppings before. What a great breakfast option.

This is good but I also cut the sugar in half since I like blackberry dishes a little tart.  I also cut all the dough ingredients a little since I knew I was a little skimpy on blackberries.  I added some cornstarch and skipped the water also since my blackberries had been frozen and had a lot of juice.

https://www.foodnetwork.com/videos/very-berry-grunt-98961

Alton Brown prepares a berry grunt of cooked berries and dumplings.

Very Berry Grunt

Greek Lamb with Yogurt Mint Sauce

garlic cloves

rosemary leaves

oregano

salt and black pepper

lemon juice (4 lemons)

dry red wine

lamb,

Mint

scallions, white and green parts, chopped

mint leaves

dill

red pepper flakes

lemon juice

Greek-style yogurt (recommended: Fage Total)

Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.

When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.

Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

This recipe is great!  I make it frequently following the recipe closely.  However, this week the butcher was out of racks of lamb so I substituted lamb chops which were about 1.25 inches thick.  It was equally delicious if not even better...  I often omit the dill from the sauce as I don't often use dill and don't like to waste food.  The sauce is still wonderful without the dill.  I always pair the dish with basmati rice.  What a fabulous taste combination...  I definitely recommend this recipe who likes lamb. 

I made this recipe for the first time about 9 years ago when I purchased one of Ina Garten’s cook books. It has been a family favorite since. It was our first time ever eating lamb. The dipping sauce made the experience even better. Wonderful recipe!

My first time cooking lamb - perfect! The sauce - a new favorite!

Wow!!!! First time cooking lamb. The recipe was easy to follow and to put together. The secret was marinating the lamb close <span> to 24 hours. (At least I think so)</span><div><div>I received highly compliments from my guest!!!!</div><div>Thank you Ina!!!!</div></div>

Delicious!! This recipe has so much flavor. Today will be my third time making this. I prefer to cook the lamb on a pan it seems to keep the flavor in a lot more. The mint sauce is to die for, other tan dipping your lamb in this dip can be used to dip your pita bread or as a dressing on a salad. Highly recommend this to anyone!! If you think you don't like lamb, then you haven't had the right person cook it for you!<br />

We just tried this tonight. Really delicious. We had a bit of a tricky time on our gas grill... the lamb wanted to flare as it tends to be a bit fatty so we took it off just a little early and put it in the hot oven to finish for a few minutes. Ended up cooked perfectly.<div><br /></div><div>The mind yogurt sauce is a necessary and delicious complement though I'd back down on the salt a notch.</div><div><br /></div><div>This is a keeper.</div>

Outstanding!!!  I've prepared this twice, once for Easter and once for a nice summer weekend.  The 2nd time I made with the tomato and feta salad she showed in this episode and the combination was nothing less than amazing.  So beautiful, so fresh.  I felt like I was in Greece.  It's a bit of chopping with all the fresh herbs, but it's still easy, and the flavors are super delicious.  Ina is a genius!

Wow, I didn't know lamb chops were so expensive.  However, I was committed to the meal, so I went for it.  I'm glad I did.  Our company raved and I enjoy preparing such an enjoyable experience for friends and family.  I always try to follow Ina's recipes to a T (except for that salt.  We also had watermelon arugula salad and couscous w/ pine nuts.  Everything was A+  If I do say so myself.  Thanks Ina and thanks other reviewers

This was my very first time cooking lamb.  I’ve only ordered it at fine restaurants in the past and I think I like this recipe better than my restaurant experiences!  I cut my own chops from a roast and had only 2 hours for marinating, but it was still perfect!   I used a very hot grill pan on my stovetop for the chops (3 min on each side) for a perfect medium-rare!  The mint sauce is so fresh and delicious with it.  I also served it with a side of Ina’s Tomato Feta Salad and it was a delicious and impressive meal!

We just watched the show, can't wait to make it.  Looks and sounds wonderful.  Thanks for posting your positive reviews, gets me excited to cook.  Love your gardens Ina.

Papaya-Banana Smoothie

Greek yogurt

banana,

large, ripe papaya, peeled, seeded and chopped

ice cubes

Combine the milk, yogurt, vanilla, banana, papaya and ice cubes in a blender and blend until smooth. Pour into a large glass.

So easy and fast to make. My three year old loves it. I only changed it by adding one tablespoon of ground flaxseed. 

I love it. It's so good for you and good in general.


I needed to add more milk and sweetner. It was too thick. Taste was average nothing to brag about.

I recommend not to ad yogurt with milk as it is not good for stomach

This was good. It was even better when I added some cinnamon and honey. Thanks Bobby for the idea!

Loved this recipe!  I changed it up a little for an after-run drink - added one scoop of rice protein powder and replaced the milk with coconut milk.  Thank you, Bobby Flay!

I thought it was delish!  My mango must have been huge, b/c it definitely made enough for 2 people!  I used Oikos Vanilla Greek Yogurt forgoing the tsp. of vanilla and added a 1/2 scoop of vanilla protein powder.  I subbed almond milk, as well.  Tomorrow I will try this recipe using coconut milk/or water.  I have a feeling it will be equally divine (:

https://www.foodnetwork.com/videos/bobbys-papaya-banana-smoothie-0231431

Bobby makes a tropical smoothie with fresh papaya and bananas.

Bobby's Papaya-Banana Smoothie

Fresh Strawberry Milkshakes

strawberries,

vanilla ice cream

In a mixing bowl combine the sliced strawberries, sugar and vanilla extract and stir to combine well. Set aside and allow to macerate for at least 20 minutes and up to 1 hour.

In a large mixer, place the strawberries, ice cream, and milk. Blend until smooth. Pour into ice cream parlor glasses and garnish the rim of each glass with whole strawberries. Serve immediately.

Absolutely delicious and better than DQ's!<div><br /></div>

We loved this recipe! It was so easy to make and, very refreshing! 


I used french vanilla ice cream with almond milk. It came out delicious.


Easy Tzatziki

Greek whole milk yogurt

cucumber,

garlic, finely minced

lemon lemon juice

In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.

BYOC: For some extra flavor, add some olive oil and some coarsely chopped fresh mint. Serve with crudities at your next party. Brush a pita with some olive oil and sprinkle za'atar on top. Bake in the oven until crispy and serve.

Very tasty!  Use your experience as home chefs to adjust ingredients to your liking ie lemon, garlic, etcetera.  

I read through the reviews before making this, and I agree with leaving out the lemon zest. The juice was plenty of lemon flavor for my taste. Oddly enough though, as much as I love garlic, it seemed to me that 2 cloves were a bit too much. Maybe it was the type of garlic, size, or age of the cloves? I'm not sure because I do love garlic. The recipe as is I give 4 stars since it needs some tweaks to be 5. I also think there needs to be a size suggestion for the cucumber. I used a very small one, and it seemed about perfect. However, I've seen very long English cucumbers in my grocery store, and I couldn't imagine if someone tried to make this with one of those!  

Yuck.  I made this for a family gathering with 10 people.  Maybe it's because we're all related, but NO ONE liked it!  Everyone very politely ate a pita or two with the dip and that was it.  Recipe was followed *exactly.*  I thought there was too much dill and too much cucumber.  I double the recipe and ended up tossing a TON of it because I knew there was no way anyone wanted leftovers.<br />

Skip the lemon zest and it will taste traditiinal. Keep everything else the same. The zest overpowered the mixture.<div><br /></div><div>Tzatziki should bassically taste like a cucumber garlic dip as its base. </div>

Just made this, followed the recipe exactly, absolutely delicious and so easy to make!

Recipe really WAS easy and came out great...although next time I’ll only double the garlic, not triple it). Used it to dress up burgers that I had seasoned with za’atar and you could have sworn we were eating kafta from our local Greek takeout place! Also mixed a little in with some plain, boxed couscous for a way out of bounds, stepped up creamy side dish! My wife liked it so much that about halfway through dinner she asked, “What can we use it on tomorrow night?!?!” <div><br /></div><div>This one’s a keeper!!!</div>

Nice easy way to get acquainted with tzatziki. I put mine on pita bread crostini, and had some ground lamb to put on top of desired.

I was surprised at how well this turned out, despite it being my first time grating cucumber and lemon zest. Tastes just like restaurant stuff! AND I get to tell my boyfriend that I slaved away making every bit of dinner tonight from scratch...and it will be true this time.

I made extra and it turned out amazing . I added it to my homemade chicken gyros and it tasted Exactly like my favorite authentic Greek restaurant . I'm so happy to have found this recipe to help recreate one of my favorite foods .

Followed the recipe, it turned out amazing! Tangy, zesty, cool, and refreshing! <div>We made pitas with vegan meatballs that taste a lot like falafel! Give that a try for a quick tasty meal!</div>

https://www.foodnetwork.com/videos/claires-easy-tzatziki-0238773

Claire shares a creamy tzatziki recipe that uses only five ingredients.

Claire's Easy Tzatziki

To make the best French toast, Alton Brown uses day-old bread and honey instead of sugar in this recipe from Good Eats on Food Network.

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