Browsing: Things We Love

At the Greenlight Bookstore (in Brooklyn) party for my cookbook, Emily Duff gave us her kombucha — plain, raspberry/lemon/ginger, and…

Portland, you are blessed. At the Montavilla Farmers’ Market I found strawberries (Puget Crimson and Puget Summer) as good as the best variety I’ve ever tasted back East (Earliglow) — only darker, and bigger.

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.

This time of year I eat asparagus as often as possible, sometimes every day. But along with one of my…

Vital Choice Alaskan salmon is wild. The state banned fish farming, so wild salmon and other fish are abundant in…

One of the few vegetable oils that is highly saturated, coconut oil has been accused of raising cholesterol and contributing…

Biodynamic farms apply certain composts and minerals; use on-farm nutrients, such as animal manure; and follow astronomical planting schedules, among…

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

Alas, there are no orange groves near New York City. Citrus is one of the regional foods I try to…