two 8-ounce containers plain yogurt
2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, softened
3/4 cup sugar
2 large eggs
3/4 cup dried apricots, chopped fine
1 cup walnuts, chopped fine
about 1/2 cup Orange Honey Syrup

mint sprigs for garnish

apricot, yogurt, cake

1 1/3 cups finely chopped white part of leek, washed well and drained
1 1/3 cups finely chopped onion
1 cup thinly sliced celery
2 tablespoons unsalted butter
3 pounds asparagus, trimmed and cut into 1-inch pieces, reserving about
30 tips for garnish
4 cups chicken broth
2 cups water
3 large eggs
1/4 cup fresh lemon juice plus additional to taste if desired
3 tablespoons minced fresh dill
dill sprigs for garnish
asparagus, dill, avgolemono

1/2 cup chopped red onion
3 tablespoons extra-virgin olive oil
1 cup coarse (#3) bulgur
1 teaspoon dried Aleppo
chile flakes or 1/2 teaspoon other dried hot red pepper flakes, or to taste
1 large ripe tomato, grated (see cooks\' note, below)
1 teaspoon sugar
2 cups water or chicken or vegetable broth
1 cup crumbled feta (5 oz)

Garnish: chopped fresh flat-leaf parsley
bulgar, onion, tomato

1 large egg
3/4 cup (packed) grated aged kefalotyri cheese (3 ounces)
3/4 cup (packed) grated kasseri cheese (3 ounces)
1/4 cup (packed) finely crumbled feta cheese (3 ounces)
2 tablespoons finely chopped drained oil-packed sun-dried tomatoes
2 teaspoons fresh thyme leaves
1 teaspoon chopped fresh marjoram
1/4 teaspoon ground white or black pepper

8 sheets phyllo pastry (about 12x14 inches), thawed if frozen
Extra-virgin olive oil
cheese, herb, sun