Browsing: Things We Love

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.

In NYC, Joshua Applestone ditched his vegan ways and took up his grandfather’s work as a master butcher. Order the…