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. That’s at home. Meanwhile, the world now offers me the same great stuff. At Chelsea Market in NYC, see Sohha, a Lebanese savory yogurt bar. Or fill a cup of Culture yogurt at Murray’s new yogurt bar –and top it with tomatoes, cucumbers, and more.