All the creaminess of yogurt, freshness of lemon, and crispiness of oats: Our lemon crumble yogurt bars are baking perfection ...

1. Set the oven at 350 degrees. Butter a 9-inch springform pan, line the bottom with a round of parchment paper cut to fit it ...

Our yogurt lemon loaf is not only intensely lemony but certainly a dupe of an iconic pastry from that ubiquitous chain.

So, it’s no wonder we are obsessed with Ina Garten’s lemon yogurt cake recipe. It’s a sunny take on lemon pound cake, minus the pounds — literally and figuratively.

Vegan version: Use dairy-free yogurt, vegan butter, and replace the egg with 1/4 cup applesauce. Gluten-free version: Swap in gluten-free flour alternatives like oat, almond, or coconut flour.

In a small bowl, combine the lemon rind, lemon juice, and extract; set aside for 10 minutes. 3. In another bowl, whisk the flour, baking powder, baking soda, and salt to blend them.

Directions. Set up a charcoal grill for medium-high heat or preheat oven to 450 degrees. Cut 4 slits into each eggplant and slide ½ clove garlic into each slit.

To get these and all the other sweet, salty, creamy, spicy recipes at New York Times Cooking, you’ll want to subscribe. Right now, you can save 50 percent on your first year of Cooking during ...

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