Mark Bittman's Blog, page 51

A Temporary Place for the Food Trucks of Tavern on the Green

For the duration of the New York Marathon, the four new food trucks dispensing interesting cuisine on the terrace of the Central Park Visitor Center at Tavern on the Green were banished to the southeast - in a spot near the thoroughfare that all native New Yorkers call Sixth Avenue.

The Temporary Vegetarian: Vegan Broccoli Spigarello

A simple, tasty side dish.

Stuffed Cabbage Without the Sweet Sauce

Stuffed cabbage doesn't have to take sickly sweet. Mark Bittman's version has a spicy tomato sauce.

Weekend Fare

A bike crawl, a festival of Malaysian food and a canned beer tasting are several ways to celebrate food this weekend.

Food Photography: How to Shoot Ugly Food

Andrew Scrivani offers tips on how to shoot boring fish fillets or mushy potato salad.

The Baker's Apprentice: Cheesecake

Emily Weinstein, who is learning to bake with Dorie Greenspan, tackles the cheesecake.

Is That Bottle Talking to Me?

A maker of high-end vodka has harnessed the power of LED lights to come up with a new marketing novelty.

Dear FloFab: Fine Dining for Beginners

Florence Fabricant advises three young people going out for a fancy meal and two readers who are fed up with waiters who clear plates too soon.

Using the Whole Cauliflower

Edward Schneider finds that if you save the leaves and stalks of the cauliflower, they are just fine, more than a week later, in a Chinese stir-fry.

To Soak or Not?

Melissa Clark discusses whether or not to soak beans and asks readers what they do.