It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious, you’ll text home about them.
Even when I’m long overdue for a grocery trip, my fridge reliably has a tub of Greek yogurt and a jar of chili crisp. The former usually turns into granola-studded breakfasts. The latter is such a go-to condiment for my roommates and me that we go through a container a week (they’re small, okay?). But combine these two dependable ingredients and you get a complex savory sauce.
I’ve brought chili crisp yogurt to a test kitchen Hanukkah celebration, where my coworkers dunked scalding latkes into it, and to a brunch with friends, where I slathered it on toast topped with soft scrambled eggs. Lately, I’ve been pairing these staples with spaghetti for a speedy weeknight dinner.
Tangy Greek yogurt, married with starchy pasta water, hugs the noodles and coats them in a glossy sauce. Chili crisp delivers tongue-tingling heat with zero effort. (I like the Lao Gan Ma brand for its funky fermented soybeans.) One bite and you’ll see why this dish has entered my rotation of weeknight hits. Maybe it’s time my roommates and I upgrade to a family-size jar of chili crisp after all.