Ever since we saw Mark Bittman's recipe for baked eggs with prosciutto and tomato, we knew we had to try it. We were also inspired by the delicious baked eggs with cream and thyme at Balthazar in New ...
What were your favorite parts of this week's Times dining section? We found it a little heavy on the eating out side of things (suppose it's all that vacation travel?) but there were some gems for tho...
Mark Bittman takes on one of our favorite topics: salads! Take a look at this and our other top 5 picks out of the Times dining section. ...
There were plenty of good things in today's New York Times dining section. Our top five favorites include a giant food party in San Francisco, a no-bake cheesecake, bread salad from a famous chef, and...
We're on the same wavelength with the Times today; we're talking about grilling, and they're talking about picnics. Mark Bittman returns to his famously popular lists of quick dishes and pulls out 101...
Our favorite piece from The New York Times Dining section this week was Alex Witchel's Feed Me column. She rhapsodized over the pleasures of simple layer cake, frosted with chocolate icing, especially...
Our neighbors have pulled out the grill, but we're grill-less for now, and July seems a long time away. What do you do when you have no grill? Mark Bittman comes to the meat-lovers' rescue with tips ...
Last weekend New York public television station Thirteen/WNET had Mark Bittman on in a live webcast to demonstrate (he said) that he is not the total curmudgeon he sometimes appears on television. W...
Quiet day for cooks in the New York Times' Dining Section but there are a few good recipes lurking in its mainly restaurant-driven content this week. Quickly and Easily, a Touch of Elegance - Mar...
Today's Dining section in the New York Times was a doozy! There was enough good content to pack out a magazine - let alone a weekly section. There's so much that we want to talk about it for the rest...
Easter Is for Baking, Too: OK, here's the deal - to those of us from a Slavic background, you really don't need to tell us that Easter is for baking. We're used to a full-out festival of carbohydrates...
The New York Times' Dining Section is heavy on the restaurants this week, but we enjoyed the Dining In sections - especially Florence Fabricant's tips on the hottest and latest kitchen gear. This Mi...
In this week's New York Times' Dining Section - it's all about octopus! In A Treat Whose Time May Be Here, Mark Bittman revisits the big, intimidating octopus. He explains that frozen is just as go...
Today's Dining section was all about restaurants across the country, but there was still plenty for us stay-at-home cooks. Here are the highlights of this week's Dining In pieces in the New York Tim...
Our crunchy, healthy-eating title notwithstanding, the Times Dining section was actually rather exciting this week. That broccoli salad was one of the most appealing recipes we've seen a long time ...
The host of no-knead recipes from Artisan Bread in Five Minutes a Day have been making quiet ripples through the baking community, and we felt that it was time take a look for ourselves to see what th...
Coaxing Exotic Flavor From Familiar Elements - Where was Mark Bittman when we were looking for savory coffee recipes to polish off Coffee Week? These succulent braised short ribs would have been pe...
We opened up the Times dining section this morning and lo and behold, Mark Bittman has a new blog! Bitten - not to be confused with Sarah Jessica Parker's super low-cost clothing line - is a daily ...
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...
From the New York Times' Dining Section... • At Last, a $20,000 Cup of Coffee: The title here is misleading - really, the $20,000 is all for the machine - a new siphon bar. We are coffee geek...
From the New York Times' Dining Section... • A Lentil Soup to Make You Stop, Taste and Savor: The lead story this week (for us anyway) was this savory red lentil soup from Melissa Clark, spik...
We enjoyed last week's New York Times Dining section a lot. The recipes were tantalizing, the photos were appetizing, and they had Harold McGee guest writing again. The Minimalist's recipe for Perni...
Have you tried it yet? Mark Bittman shared this minimalist no-knead bread in The New York Times Dining Section a week ago today. The recipe, adapted from Jim Lahey of the Sullivan Street Bakery, is...
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