Mark Bittman's Blog, page 116

Making Stuffed Mushrooms

Stuffed mushrooms are a perfect reminder of what a good thing the ordinary white mushroom is: it holds up very well against a lot of the exotic (but still cultivated) competition, if not against wild porcini, chanterelles or morels. Serve them with drinks, in lieu of a first course.

Greens Gain Nutrients in the Supermarket

Spinach and other greens actually increase their nutrient levels in supermarkets.

Featured Recipe: Spare Ribs With Olives, Lemon and Rosemary

Olives add a distinctive salty bitterness to the rich but somewhat one-dimensional flavor of pork.

Liquid Leftovers

There are lots of uses for leftover gravy. Want to share yours?

For the Best Yakisoba, Make it Yourself

There are literally thousands of versions of yakisoba, the Japanese stir-fried noodle dish. This week's Minimalist column features mine.

Why (in Part) People Love Buenos Aires

The most amazing thing in a quick trip to Buenos Aires was the French fry list, which our waiter patiently went over with me in a mixture of bad English (his) and bad Spanish (mine)

Junk Food Taxes?

Looking at the value of taxes on junk food vs. subsidies for good food.

Featured Recipe: Roast Chicken With Fennel

Fennel's relatively long cooking time makes it a great candidate base for a slightly more complicated dish.

The D'Artagnan Anniversary Party

This sumptuous dinner for the anniversary of d'Artagnan was all about mutual idolization and respect; the real joy came from working with and paying tribute to one another.

Parsley as Puree

As a puree, a whole bunch of parsley was by no means too much for a platter of leeks and pasta for two.