Yogurt

Yes, you have to keep yogurt in the fridge, but trust us: It's a pantry staple. Real-deal yogurt—the kind that's strained, using time and gravity, from whole milk and nothing else—is a beautiful thing, and versatile, too. In the crowded yogurt market, we gravitated toward New York–based White Moustache first for its gorgeous stout glass tub, then for its unrivaled flavor. Run by a father-daughter team—and named after the former's arresting facial hair—who employ Old World Persian techniques and use whole Hudson Valley Fresh milk, The White Moustache is the most luxurious yogurt we've laid our spoon into.

Think beyond breakfast. Stir it into soups and salad dressings and marinades. Gently spoon it upon a platter of seared vegetables or roasted meats, or to strain into thick, spreadable labneh dip. The word dollop was invented for yogurt, and the more you practice deploying it in savory environments, the more you'll come to rely on having real yogurt around.

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