Mark Bittman's Blog, page 37
January 5, 2011
Making a True Duck à l'Orange
"Duck à l'orange" deserves better treatment - and a better reputation - than it often gets.
January 4, 2011
Reviewing Millesime
Laurent Manrique is the chef at the seafood-centric brasserie in the back of the Carlton Hotel, which Sam Sifton reviews this week.
The Rum House Rises
The shabby little piano bar off the lobby of the Edison Hotel will be reopened by the folks who run Ward III.
January 3, 2011
A Pop-Up Will Hold the Space While Cabrito's Replacement Awaits
Zakary Pelaccio and Rick Camac are opening a temporary bar and restaurant called Fatty Johnson's.
A Popup Will Hold the Space While Cabrito's Replacement Awaits
Zakary Pelaccio and Rick Camac are opening a temporary bar and restaurant called Fatty Johnson's.
The Temporary Vegetarian: A Portuguese Empada
A savory empada - a Portuguese stuffed pastry - that is similar to a ratatouille wrapped in puff pastry
December 30, 2010
Polenta Made Creamy With Celeriac
After mixing celeriac with polenta, Edward Schneider finds that he could clearly taste both the corn and the celeriac, and the consistency was as though he had used cream, thanks to the fine puree.
Off the Menu: Mahjong Dumpling House
An offbeat offering from the owners of Cascabel Taqueria.
A New Chinese Venture for Josh Eden
The former chef de cuisine at 66 has opened Ten Ten in Gramercy.
December 29, 2010
What Were Your Favorite Dishes of 2010?
The critic has weighed in, what do diners think?
