At her restaurant, Heather Carlucci-Rodriguez offers eight variations on lassi, the classic sweet-tart, creamy Indian yogurt drink, ranging from aam (mango) and nariyal (coconut) to gulab (rose) and nimbu (lemon). The elaichi (cardamom-flavored) variety is our favorite. See the recipe for Cardamom Lassi »

Marinating turnips in salted yogurt draws out their excess moisture.

This vibrant okra stew is thickened with chickpea flour.

Sweet Walla Walla onions, which we profiled in the SAVEUR 100 list in our January/February 2010 issue, are ideal for this Indian dish.

These Indian-style salmon filets are marinated in a spice-infused yogurt sauce, then baked until perfectly crisp.

Pistachios, cardamom seeds, and saffron are mixed into yogurt to make this cool and creamy dessert.

In this Indian-inspired dish lentils are flavored with caraway and coriander to make a quick, fragrant soup. Get the recipe for Lentil Soup with Caraway and Minted Yogurt »

This refreshing yogurt dipping sauce is a perfect counterbalance to savory dishes.

Earthy beets, cooked and chilled, and blended with yogurt, dill, and lemon, make for a bright, perfectly balanced borscht-inspired bowl.

The classic combination of raw cucumber, yogurt, lemon, and mint is perfect for the hottest summer days. Get the recipe for Cold Cucumber Yogurt Soup »

Garnished with walnuts and garlic chips, this creamy dip makes a great appetizer.

Topped with rose petals and golden raisins, this simple dip is an elegant mezze.

Use the ripest, sweetest, smoothest mangos you can find, such as Champagne or Haitian varieties, for this creamy and refreshing yogurt-enriched fruit shake. Get the recipe for Mango Lassi (Indian Mango Yogurt Drink) »

For a twist on the classic Waldorf salad, try tossing sweet apples with crisp watercress and nutty kohlrabi in a sumac-infused yogurt dressing.

Cumin and other savory spices combine with mint, cilantro, and chile to flavor this Bangladeshi yogurt drink. Get the recipe for Bangladeshi Spiced Yogurt Drink (Burhani) »

Looking for a March breakfast? This egg dish is perfect. Pair it with warm bread to mop up extra egg yolk and yogurt.

These lamb shoulder chops tenderize in a yogurt marinade flavored with cumin and cardamom before grilling.

Chickpea flour acts as a stabilizer, preventing yogurt from curdling in this aromatic soup.

Labneh, a thick strained yogurt, is the base for this vanilla-spiked tart.

Light, tangy yogurt replaces rich mayonnaise in the herb-laced dressing for this salad.

Classic frozen yogurt gets a boost from floral persimmon and toasted spices.

This cooling yogurt mix can be served as relish, dip, salad, or side.

Copious amounts of lightly caramelized onions are piled atop pasta and served with yogurt and herbs in this recipe inspired by Claudia Roden’s The New Book of Middle Eastern Food. Get the recipe for Tagliatelle with Yogurt and Fried Onions (Rishta bi Laban wa Bassal) »