Mark Bittman's Blog, page 120

The Facts About Farming

The food writer Russ Parsons' short essay about moving forward beyond the black-and-white issues surrounding food and agriculture is both stimulating and important.

The Best French Toast

Challah seems to be the bread of choice for making French toast, but most challah you find now is the merest shadow of what that beautiful eggy bread used to be. Brioche is a delicious alternative.

Dal Five Ways

I wouldn't say I live on dal, but it's become a staple for me.

The Perfect Marriage: Leek and Potato

Leeks and potatoes are, somehow, a perfect couple -- which is not such a surprise, as leeks and potatoes individually play so nicely with so many foods.

Starting the New Year With a Classic

Seems appropriate, on New Year's Eve, to consider for a moment how what's old can become new again. I'm thinking specifically of brown butter sauce, of my pal Sam Sifton's review of La Grenouille, of optimism.

Starting the New Year with a Classic

Seems appropriate, on New Year's Eve, to consider for a moment how what's old can become new again. I'm thinking specifically of brown butter sauce, of my pal Sam Sifton's review of La Grenouille, of optimism.

French-Style Pâté

There's no better way to turn humble (and cheap) chicken livers into something luxurious.

Roasting Winter Vegetables

With all the excitement of new vegetables in spring, "real" vegetables in summer, mature vegetables in late summer and fall, one can forget -- or at least I can forget -- the incredible pleasure of winter vegetables.

Featured Recipe: Kabocha Squash Soup

A thick and rustic vegetarian soup that relies on kombu dashi, the staple stock made from nothing other than dried kombu, or kelp.

The Case for Popovers

Popovers are old-fashioned, impressive and a great indulgence. They're even easy to make.