Mark Bittman's Blog, page 111
April 13, 2010
Michael Moss on Food Safety (Round One)
Michael Moss answers reader questions about food safety.
More Changes for David Bouley
David Bouley closes Bouley Bakery and Market as he focuses more on his cooking for his flagship restaurant, Bouley.
Cooking Tools: "Barbecue," an iPhone App
A review of the iPhone app, "Barbecue," where virtual food is grilled and served.
Q. and A. on Food Safety with Michael Moss
Michael Moss, a Pulitzer Prize winner for his articles on food safety, is answering readers' questions.
The Power of Pimentón
If you've got no use for paprika, a taste of this smoky Spanish version in a dish of quick-cooked kale might make you reconsider.
Robert Bohr Leaves Cru
Robert Bohr has left the restaurant Cru, where he was the wine director and a partner, to concentrate on his private consulting business.
The Temporary Vegetarian: Arroz de Verduras
Arroz de Verduras, or vegetable rice, is an intensely flavored dish of many colors.
April 12, 2010
Kabinett Rieslings
Kabinett rieslings from the Mosel are tasted.
Luke's Lobster Spreads Uptown
Luke's Lobster will soon open a branch in what had been Etats-Unis on the Upper East Side.
An Easy Way to Buy Sustainable Seafood
I Love Blue Sea is a new company that offers only sustainable seafood.
