Mark Bittman's Blog, page 94
June 3, 2010
Dear FloFab: Would You Like Fresh Black Pepper on That?
Florence Fabricant dispenses advice on the roving pepper grinder problem, the mysterious "captain's tip," and how to let invited guests at a birthday party know that they'll be splitting the tab.
June 2, 2010
Topping Fish With a Classic Onion Sauce
A classic onion sauce on fish is an ideal way to take advantage of foods that are in the Greenmarket now.
Laurent Manrique Is Taking Over Country in the Carlton Hotel
The San Francisco chef will open a brasserie and lounge in the late fall.
Hey, Mr. Critic!
Where to go with a "vegetarian" and an anti-vegetarian.
Do Backyard Chickens Lay Run-of-the-Mill Eggs?
A Washington Post taste test finds very little difference in the flavors of backyard eggs and the supermarket variety.
Ask a Bartender: Round 2 Responses
We asked readers to submit questions for Mr. Quinn. Here is his second round of responses.
Ask a Bartender: Round Two Responses
We asked readers to submit questions for Mr. Quinn. Here is his second round of responses.
June 1, 2010
Two Dried Lime Recipes, One Traditional, One Anything But
In the Middle East, dried limes are commonly infused to make a refreshing, aromatic tea. An unorthodox, but delicious, use of the tea is as a cocktail mixer.
Cooking Up a Dream
Who are you favorite food vendors and what do you cook that could make it big in local food markets?
10 Ideal Syrahs From California
Although California syrah is stagnant in the market, Eric Asimov discusses 10 producers that are making excellent syrahs.
