Mark Bittman's Blog, page 90
June 16, 2010
All Green: Peas and Pasta
It sounds hard to make cavatelli, but it's not, if you have the right equipment. Add a bit of dill, and you have a colorful spring pasta.
June 15, 2010
Design Your Own Shaved Ice
Diner's Journal is asking readers to post their ideas for a new shaved-ice recipe.
Reviewing Takashi in the West Village
Takashi, a wondrous, strange new restaurant that specializes in raw offal and Korean-style Japanese barbecue, is the subject of this week's review.
Restaurant Letter Grade Rules Are Official
While city health officials say the program will lead to cleaner restaurants, owners say it could lead to fewer restaurants.
Greenpoint Vendors Will Eat, Learn and Talk, but Won't Sell
To forestall a crackdown by the health department, the next Greenpoint Food Market has been cancelled; in its place, the market's organizer will hold a potluck where vendors can learn how to bring their businesses into compliance.
Federal Panel Advises Less Salt, Saturated Fat and More Cooking
The advice from scientists and nutritionists will help the Departments of Agriculture and Health and Human Services rework the federal dietary guidelines.
June 14, 2010
Deglazing With Tomatoes
The juice released by tomatoes makes them good for deglazing a vegetarian stew.
On Natural Wines
Eric Asimov discusses and defines the term "natural wine."
The Temporary Vegetarian: Steamed Eggs à la Harbin Restaurant
A silky, quivering custard dish from China that is served with savory vegetables.
Apotheke Owner Arrested by Fire Marshals
A fiery bit of entertainment -- pouring liquor on the bar and setting it ablaze -- leads to charges.
