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…
When I got pregnant in February, I was a regular consumer of raw milk and…
I call it conscientious carnivory, or sometimes, moderate omnivory. It means eating better food and…
In the June 5 New York Magazine, Rob Patronite asked me how I use the…
Buy the best you can find and afford. Look for a high butterfat content; the…
Every winter, around February 14, the food and health pages run amusing pieces on why…
The eggs of a pastured laying hen can be called “pastured”—and once again, there is…
The white stuff is the one industrial food I cannot give up entirely. I love…
