Thicker, richer and creamier than its lighter predecessor, Greek-style yogurt has been gaining ground on the culinary scene as the new substitute for sour cream or crème fraîche. Use it in a tangy tzatziki dip for holiday entertaining, a creamy potato salad in the summer, or as a richer alternative to low-fat yogurt in waist-conscious chocolate brownies.
Check out food editor Amy Rosen's nine other food trends in our January 2011 issue.
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