Mark Bittman's Blog, page 107

Julie Sahni, a cooking teacher and cookbook author, is taking questions on how to cook Indian food.

This week's review is of Jean-Georges Vongerichten's latest, at the Mark Hotel.

When I was sick, I didn't care about following nutrition rules. I wanted banana bread, especially this one, which has coconut to put it over the top.

The chef, who had worked with the restaurateur Tony May for 14 years, will be replaced by her chef de cuisine, Matteo Berganini.

A toss-with-your hands version of the classic dish is significantly less greasy.

With rice and garlic, escarole makes a restorative spring dinner.

The French food organization Omnivore will bring well-respected but not necessarily well-known chefs to New York in June.

Can an industry that makes it money selling highly processed food also come up with the solution to the problem of obesity?

Two renowned baristas will be at Bluebird Coffee on Saturday.

John DeLucie has taken time off from the Waverly Inn to open the Lion on May 10.