Mark Bittman's Blog, page 115

The Green Inc. blog looks at the arguments regarding bottled versus tap water.

At a fancy hotel, we found the solution to our sandwich problem: putting one of the central ingredients on the side.

I never wanted to make matzo because I never thought it would be worth the trouble. Carta musica, however, a kind of Sardinian flatbread that is in the same family, is another story.

Stir-frying squash, especially with something that contains a bit of fat, like pork shoulder, keeps its flavor from becoming too sweet.

Few people make french fries at home because of the challenge posed by working with hot oil -- and lots of it. But there is a way: start with cold oil and raise the temperature slowly.

The excitement over "Greek" yogurt - the ultra-thick, ultra-expensive kind - inspired me to produce a column about making it yourself.

I woke up knowing what I wanted for breakfast, and knowing it would be perfect: oatmeal with celery.

To the surprise of many who've never eaten it, goat flesh is mild, and so intense stock-based sauces can be a little too intrusive.

Diner's Journal is gathering readers' favorite bake-sale recipes (no homemade Doritos, please), and will post those judged to be the best.

Chicken pot pie re-envisioned as chicken cobbler, with a super-fast biscuit topping (and, IMHO, better "filling").