Mark Bittman's Blog, page 117

Pan-frying turns the normally mealy legume into something you can happily snack on.

This slide show - of photos amassed over the course of two days, two costumes, and eight parades - chronicles the festivities and food of Mardi Gras.

A fascinating piece by Corby Kummer of the Atlantic reports on the efforts by Wal-Mart to sell local produce.

This vegetable lasagna is as close to a one-pot (or one-pan) dish as you can come for a big family dinner.

Now, however, I've come around to the majority opinion, which is that nothing beats a good king salmon.

You can put almost anything on a bed of polenta, but few things are better than a simple sausage.

On this recent trip to London we ate in six restaurants, and, to my recollection, four of them served anchovies in one form or another

In their critics' eyes, producers of sugar-sweetened drinks are acting a lot like the tobacco industry of old: marketing heavily to children, claiming their products are healthy or at worst benign, and lobbying to prevent change.

The pizza was far better than a typical old-school mushroom pizza. If this is a fad, long may it prevail.

Fans of seasonal, local foods have little to celebrate in the depths of winter, especially those of us in the Northeast. Among the notable exceptions is the bay scallop.