Mark Bittman's Blog, page 118

Shopping in Chinatown and looking for ingredients for a vegan meal was fun and challenging.

The whole-wheat babies in this week's Minimalist are different, and worth trying.

Near Antarctica, the days are long, but the sun is largely absent, and the weather rarely warms up - when it goes over 60, it's cause for celebration. No gardens here.

For lasagne, hold the ricotta and béchamel, and try celery root instead.

For a Super Bowl party, recipes for scallop gumbo and jambalaya.

Jill Richardson notes some encouraging school lunch news from Massachusetts.

When it is braised, chuck becomes the most tender of meats, as in this version of Malaysian rendang, in which browned beef chunks are simmered in coconut milk until tender.

Italy has arranged with McDonald's to use local produce and traditional flavors on a couple of burgers.

It's not easy to find nicely cooked artichokes in the artichoke capital of the world. At least I didn't find any, so if you know of some, please let me know.

Jean-Georges Vongerichten's simple, mildly unusual, but utterly fantastic fried rice with ginger, leeks and a fried egg.