When I say “salt” — a short note on ingredients and the bare minimum on a few essentials
These are things I either buy regularly or try to always have on hand. Unless I note otherwise, salt means unrefined sea salt and black pepper is freshly ground, nutmeg freshly grated. Herbs are always fresh, and parsley is flat-leafed. Butter is unsalted. Milk, yogurt, and sour cream are full-fat. I use organic whole cane sugar (evaporated cane juice), Grade B maple syrup (a bit darker than Grade A), and raw, unfiltered honey. I call for Meyer lemons (sweeter juice, less acid, a floral flavor, and a softer, thinner peel than typical lemons) in desserts and drinks, and ordinary lemons in savory dishes. For more, see The Real Food Cookbook.
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.