Mark Bittman's Blog, page 123
November 17, 2009
Before the Turkey Goes in the Oven
I'll bet the collective efforts of the Bitten community could generate another several hundred make-ahead recipes before Thanksgiving.
Meatballs, Chinese-Style
You will be amazed at the lightness of these meatballs - there's a lot of vegetable in them, hence a lot of water, so they're about as close to ethereal as something called a meatball can be.
November 16, 2009
In My Pantry
Home preservation is an extreme craft. The element of danger keeps cavalier cooks like me honest.
November 13, 2009
The Last Tuna?
I can envision a mad scramble among gastronomes to eat bluefin while it's still possible, making extinction even more likely.
November 11, 2009
A Revelatory Upside-Down Cake
The pear upside-down cake that is the subject of this week's Mini gives tarte Tatin a run for its money.
November 10, 2009
Faux Ma Po Tofu
To make the dish vegan, I used cauliflower instead of pork.
November 6, 2009
Worry Less, Cook More
With cooking, it's important to stop worrying about perfection, and just do it.
November 5, 2009
From Poland, a Light but Creamy Soup
After a trip to Poland, I had to duplicate the light but creamy cauliflower soup.
November 3, 2009
BPA in Canned Food
Consumer Reports has looked at the presence of, and dangers of, BPA in canned foods.
The Evening Snack Tradition
The custom in Italy of going out for a nice drink in the early evening and using stuzzichini to satisfy hunger without having a too-filling dinner is an appealing one.
