LABNEH

This luscious yogurty stuff belongs in your fridge.

- JENNA HELWIG

WHAT IT IS

A mainstay in the Mediterranean and Middle East, probiotic-rich labneh is basically strained Greek yogurt with salt, says Karim Khalil, founder of our fave new labneh brand, Yaza. "This gives it a creamier texture and tangier, more savory taste than Greek yogurt."

HOW TO USE IT

Khalil suggests adding it to salad dressings, marinades, and pasta dishes, or on top of rice bowls. It can also replace yogurt in a breakfast parfait or smoothie, and it makes for a dreamy dip or creamy sandwich spread.

5 Easy Dinners

#1/ Braised White Beans & Sausage

1 Tbsp. extra-virgin olive oil, plus more for drizzling

1 16-oz. pkg. smoked andouille sausage, sliced about 1⁄2 in. thick

1 yellow onion, chopped (about 11⁄2 cups)

1 Tbsp. whole-grain Dijon mustard

2 tsp. chopped fresh rosemary, plus more for garnish

2 15-oz. cans reduced-sodium cannellini beans, rinsed and drained

11⁄2 cups unsalted chicken stock

1⁄2 tsp. freshly ground black pepper

3 cups packed chopped lacinato kale (from 1 bunch)

1 oz. Parmesan cheese, grated

(1⁄4 cup), plus more for garnish

HEAT oil in a large skillet over medium-high. Add sausage; cook, undisturbed, until browned underneath, about 4 minutes. Continue cooking, stirring often, until browned all over, about 2 minutes. Using a slotted spoon, transfer to a paper-towel–lined plate.