Mark Bittman's Blog, page 56
October 21, 2010
The Baker's Apprentice: Mustard Tart
Emily Weinstein attempts a tart crust in her series of lessons on baking.
Mackerel: The Sustainable Fish
Mackerel, the good fish with a bad rap, is in fact very healthy, and when cooked fresh, delicious to boot.
Getting the Best Out of Vegetables
We're at that point in the year when the farmers' market still has eggplants, but root vegetables and sturdy greens are starting to dominate. Ed Schneider makes a ratatouille that goes beyond the usual summery standbys.
In a New Ad, an Organic Dairy Keeps It Real
An advertisement for an organic dairy in England mimics a hip-hop video, down to the close-up of a glittering hood ornament (on a tractor).
In a New Ad, An Organic Dairy Keeps It Real
An advertisement for an organic dairy in England mimics a hip-hop video, down to the close-up of a glittering hood ornament (on a tractor).
The Greatest Restaurant Host Ever
Sam Sifton asks who was or is the best restaurant host ever to work a room?
October 20, 2010
Roaming for Ramen
A roundup of ramen reviews from The New York Times
What We're Reading
An aggregation of links from the reporters and editors of Diner's Journal.
The Scoop Buys New York Another Round
The free iPhone app from The New York Times has doubled its list of recommended bars.
The Virtues of Streamlining the Classics
Mark Bittman finds that central to his way of thinking about food is the conviction that it is worthwhile to take traditional dishes like preserved lemon and cassoulet and find faster ways to make them. Otherwise, we just don't make them.
