Browsing: Pantry

Pantry Murrays_yogurt_milk_butter dairy_MG_9560_SM
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I’ve been eating savory yogurt. Thick, whole-milk yogurt — never skim or low-fat — with lots of flavor –maybe walnuts, pine nuts, za’atar, olive oil, salt, pepper, cayenne, cinnamon, and whatever fruit or vegetables I have around, including soft, brown griddled onions.

Pantry asparagus, Nina planck, Real Food
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This time of year I eat asparagus as often as possible, sometimes every day. But…

Pantry lard, Nina Planck, Real Food
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In the June 5 New York Magazine, Rob Patronite asked me how I use the…

Pantry chocolate, Nina Planck, Real Food
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Every winter, around February 14, the food and health pages run amusing pieces on why…

Pantry eggs, Nina Kefault, Real Food
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The eggs of a pastured laying hen can be called “pastured”—and once again, there is…

Pantry oil and vinegar, Planck, Real Food cookbook
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Buy cold-pressed extra-virgin olive oil. Unfortunately, even that standard includes many lousy oils. Superior olive…

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