Two years after he ignited the No-Knead Bread phenomenon, Mark Bittman is back with a faster version. (Hmm... Sounds familiar.) There's also an easy, healthy, one-pan steamed fish and a dessert with a...
In our review of Creamy Creamless Tomato Soup last week, we accidentally divulged that we'd been storing our fresh tomatoes in the fridge - a big no-no that many of you were quick to point out! You w...
We were paging through Harold McGee's food science bible, On Food and Cooking, and came across this interesting tidbit: Pre-warming your meat and then flipping it frequently once it's on the grill pr...
We've talked about how much we love brining lean cuts of meat to infuse extra moisture and flavor before cooking. This technique is widely used in traditional Scandinavian cuisine and has definitely...
From the New York Times' Dining Section... • Taking Worry Off the Plate: The Times follows up last week's article on mercury in tuna with not one but two pieces on choosing healthy seafood. S...
The dining section that directly follows the holidays and pre-dates predictable Valentines fare is one of our favorites. Relaxed, full of tips and recipes, this New York Times' Dining Section is a gre...
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