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...
With all the rain and warm weather we've had in Boston recently, our pot of rosemary has started to look a bit wild and scraggly around the edges. It's in definite need of a trim! We tagged this Mark...
Ready for our top five favorite moments in this week's New York Times dining section? Ready, set, here we go... ...
Only Mark Bittman would read an MIT technologist's treatise on simplicity in design and think, "Ah, yes, FOOD!" And yet, he makes a good point! Rather than piling on fancy ingredients and memorizing ...
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...
We were delighted to see Mark Bittman's spotlight on fermented black beans in yesterday's New York Times Dining section. We have a thing for these tiny salted soybeans, and it was great to see them br...
The 2008 James Beard Award nominees were recently announced, and they read like a who's who in cooking and food media right now. But what would you expect - the Beard Awards are one of the highest sta...
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...
We love our wallet card and all, but the information on sustainable seafood changes so rapidly, if you don't remember to download the new one each season, you can be left at the fish monger wondering ...
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...
So. Did you read Mark Bittman's article in the New York Times this weekend? Bittman, who is definitely not a vegetarian, lays out the hard facts about meat, energy, and the American diet. ...
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...
Baking Week wouldn't be complete without bread, so here are some of our favorite past posts about yeast, bread, and the whole business of baking it. NO-KNEAD MADNESS • No-Knead Bread in a Hurr...
From the New York Times' Dining Section... The Meat of the Matter in a Pasta Debate: What is the key ingredient in the classic Italian meat dish of pasta all’amatriciana? It appears to be mired in...
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