Mark Bittman's Blog, page 115

Bottled vs. Tap

The Green Inc. blog looks at the arguments regarding bottled versus tap water.

Deconstructing the Sandwich

At a fancy hotel, we found the solution to our sandwich problem: putting one of the central ingredients on the side.

Sardinian Flatbread Meets the Seder Table

I never wanted to make matzo because I never thought it would be worth the trouble. Carta musica, however, a kind of Sardinian flatbread that is in the same family, is another story.

Featured Recipe: Winter Squash and Pork Stir-Fry

Stir-frying squash, especially with something that contains a bit of fat, like pork shoulder, keeps its flavor from becoming too sweet.

An Easy Way to Make French Fries

Few people make french fries at home because of the challenge posed by working with hot oil -- and lots of it. But there is a way: start with cold oil and raise the temperature slowly.

Making Regular Yogurt 'Greek'

The excitement over "Greek" yogurt - the ultra-thick, ultra-expensive kind - inspired me to produce a column about making it yourself.

A Serious Savory Breakfast

I woke up knowing what I wanted for breakfast, and knowing it would be perfect: oatmeal with celery.

Dressing Goat Chops

To the surprise of many who've never eaten it, goat flesh is mild, and so intense stock-based sauces can be a little too intrusive.

Diner's Journal's Bake Sale Bake Off

Diner's Journal is gathering readers' favorite bake-sale recipes (no homemade Doritos, please), and will post those judged to be the best.

Chicken Pot Pie Gets Simplified

Chicken pot pie re-envisioned as chicken cobbler, with a super-fast biscuit topping (and, IMHO, better "filling").