Mark Bittman's Blog, page 24
March 2, 2011
More on the Vegetable Soup Matrix
Some ideas and comments that didn't make it into the Magazine ...
A Citrus Gelatin Dessert Shakes the Mold
The basics for making a citrus terrine.
Off the Menu: From Bagatelle to Beaumarchais
The meatpacking district restaurant gets a new name and look, but keeps its chef.
Popcorn With a Little Extra
Melissa Clark uses coconut oil to make popcorn.
Further Reading on Agricultural Subsidies
Can't get enough of subsidies? Here's a bit more for your reading pleasure.
Craft Brings Back Old-Timers to Celebrate Its Birthday
Marco Canora, David Chang, Akhtar Nawab, Jonathan Benno and Karen DeMasco will help Tom Colicchio prepare a $500 a person dinner.
March 1, 2011
Stop This Grill — I Want to Get Off! (Or Do I?)
Gabrielle Hamilton parses how she blends writing and running her restaurant, Prune.
Reviewing Fishtag
Michael Psilakis's new seafood restaurant.
February 28, 2011
Three Follow-Up Thoughts (and One Recipe)
A little more about GMOs and oatmeal, and a granola bar recipe.
In France, Michelin Dims Its Galaxy of Three-Star Restaurants
The newest guide reduces the number of restaurants with the top rating to 25.
