Browsing: Pantry

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…

When I got pregnant in February, I was a regular consumer of raw milk and cream and raw milk cheese.…

I call it conscientious carnivory, or sometimes, moderate omnivory. It means eating better food and not too much of it.…

In the June 5 New York Magazine, Rob Patronite asked me how I use the lard that’s always in my…

Every winter, around February 14, the food and health pages run amusing pieces on why women crave chocolate, or how…

The eggs of a pastured laying hen can be called “pastured”—and once again, there is no substitute. They are rich…

The white stuff is the one industrial food I cannot give up entirely. I love honey and maple syrup, but…

Buy cold-pressed extra-virgin olive oil. Unfortunately, even that standard includes many lousy oils. Superior olive oils have low rancidity, but…