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…