Yogurt

For years, Dannon has marketed its primary product, yogurt, via the “fruit on the bottom”—because no one really cared what was on top.

But suddenly, everyone cares. Yogurt is slathering the city!

Artisanal versions—full of creamy flavor, but relatively low in fat—are appearing in savory dishes at high-end restaurants all around town. At Craft on 19th Street, an appetizer of pork belly sauced with yogurt goes for $16. (“It has the bite of goat cheese, but it’s much lighter,” said James Tracey, the chef de cuisine there.) Per Se paired duck foie gras with a yogurt mignonette recently on its $275 tasting menu.  read more »