Mark Bittman's Blog, page 53
November 1, 2010
The Temporary Vegetarian: Vegan Ma Po Tofu
Taming a famous dish of silken tofu that is made fiery with hot bean paste.
October 29, 2010
Making Profiteroles At Home
If you're not crazy about the boring chocolate sauce that restaurants tend to use on their profiterole, fruit is a good option.
Weekend Fare
A selection of food-focused events around town.
October 28, 2010
Dear FloFab: My Brother's Girlfriend Hijacked Thanksgiving
What to do when a new family member wants to bring the entire Thanksgiving dinner, when dinner guests reveal dietary restrictions at the table, and when a restaurant returns a forgotten credit card.
Using Every Bit of the Beet
There's no reason to throw out the greens of beets. Edward Schneider discovered that by using every bit of the beet, applying the nose-to-tail thinking to vegetables, he was able to stretch one bunch through two meals.
October 27, 2010
The Candy Professor Answers Readers' Questions
What does M & M mean? What unusual tastes in candy did Americans used t have? Where did s'mores come from?
Variations on the Vegetable Fritter
Melissa Clark provides ideas for seasonal vegetables and how to make them into fritters.
October 26, 2010
Q. and A. With Samira Kawash of Candy Professor
The author of the blog Candy Professor is taking questions from Diner's Journal readers.
When Sweet Wines Belong
Rieslings and spatlese are sweet wines that have a place.
Restaurant Group Faces Dissent Before Its Launch
A city restaurateur says a new trade group sounds too combative.
