Mark Bittman's Blog, page 105

I cut up skirt steak into many portions - it only requires two ounces per person - and then when I get home late, it's a quick and easy dinner with a salad.

Best restaurant went to Daniel, best chef went to Tom Colicchio at Craft, and the outstanding restaurateur was Keith McNally

Next Restaurant, to open in Chicago this fall, will change its menu four times a year, reflecting the cuisine of a particular time and place. It will also sell tickets, not offer reservations.

Stephen Paul Mancini, formerly the sommelier at Maialino, explains why Westchester County is a more comfortable place to run a restaurant than New York City.

Beyond Louisiana, Florida and Alabama officials also prepare for the oil spill spreading in the Gulf of Mexico.

With police and firefighters blocking off the new deli, Guy & Gallard, on West 40th Street, what are hungry journalists to do?

With police and firefighters blocking off a new deli on 40th Street, what are hungry journalists to do?

At Chanterelle, the widely admired New York restaurant that closed in 2009, a pot pie was always on the menu. But it was not an ordinary pot pie.

Where to eat on the streets of New York this weekend.

Julie Sahni, owner of Julie Sahni's Indian Cooking School in Brooklyn Heights, N.Y., is answering questions on how to cook Indian food.