Greek yogurt shows up on menus in everything from cocktails to soup

03/20/2013 | New York Times (tiered subscription model), The

Greek yogurt has soared to a $2 billion market as eager consumers snatch the protein-heavy yogurt off grocery store shelves, enjoy it in a creamy cocktail or dip their favorite foods in a tangy yogurt-based dip. Chef Brad Farmerie whisks Greek yogurt into soups and sauces to add thickness and flavor because it's "indulgent and easy to use" and "imparts a balance of richness and acidity and carries flavors well."

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New York Times (tiered subscription model), The

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