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In Eric Gower's Kitchen: The Barefoot Stir-fry

When I visited Eric Gower last month for a kitchen tour, I was also invited to stay for lunch, which turned into a lesson on how to make fried rice, breakaway style. It took Eric all of seven minutes...

Ingredient Spotlight: Fermented Black Beans

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...

Goes Well With Coffee: Bacon and Eggs

Why does coffee go so well with bacon and eggs? We most often think of coffee as a drink to be paired with something sweet, but then we have a cup with a hearty breakfast, like this recipe from Bon ...

Umami Entertaining: Best Appetizers from Mark Bittman

Umami Bombs: Use the Fifth Taste in Holiday Cooking

What do soy sauce, Parmesan cheese, and Jean-Georges Vongerichten's dish of Parmesan custard and white truffles all have in common? They are all "umami bombs," according to The Wall Street Journal a...