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Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does.

I like to eat yogurt in the morning. It's easy and quick and available anywhere.

I go to great pains to find the best yogurt and granola.

My mother used to make the most amazing yogurt.

I'm obsessed with frozen yogurt because you don't feel totally guilty eating it. It's not as bad as ice cream, and during the hot summer months, it's a great way to just refresh.

I go light on breakfast. Sometimes it's a yogurt, but a lot of times it's leftovers from one of my wife's dinners.

The shelf life of the average trade book is somewhere between milk and yogurt.

The way yogurt works is you take the old yogurt culture and you put it in milk. You have to put enough of the old culture in, and then that old culture will convert the milk into yogurt.

I brought in a yogurt master from Turkey. I went to Greece. I was always going back and forth, from New York to Turkey and Greece. The recipe we use has been around hundreds and hundreds of years. Growing up in Turkey, not a day would go by that we wouldn't eat yogurt like this.