Mark Bittman's Blog, page 116

Stuffed mushrooms are a perfect reminder of what a good thing the ordinary white mushroom is: it holds up very well against a lot of the exotic (but still cultivated) competition, if not against wild porcini, chanterelles or morels. Serve them with drinks, in lieu of a first course.

Spinach and other greens actually increase their nutrient levels in supermarkets.

Olives add a distinctive salty bitterness to the rich but somewhat one-dimensional flavor of pork.

There are lots of uses for leftover gravy. Want to share yours?

There are literally thousands of versions of yakisoba, the Japanese stir-fried noodle dish. This week's Minimalist column features mine.

The most amazing thing in a quick trip to Buenos Aires was the French fry list, which our waiter patiently went over with me in a mixture of bad English (his) and bad Spanish (mine)

Looking at the value of taxes on junk food vs. subsidies for good food.

Fennel's relatively long cooking time makes it a great candidate base for a slightly more complicated dish.

This sumptuous dinner for the anniversary of d'Artagnan was all about mutual idolization and respect; the real joy came from working with and paying tribute to one another.

As a puree, a whole bunch of parsley was by no means too much for a platter of leeks and pasta for two.