Mark Bittman's Blog, page 120

The food writer Russ Parsons' short essay about moving forward beyond the black-and-white issues surrounding food and agriculture is both stimulating and important.

Challah seems to be the bread of choice for making French toast, but most challah you find now is the merest shadow of what that beautiful eggy bread used to be. Brioche is a delicious alternative.

I wouldn't say I live on dal, but it's become a staple for me.

Leeks and potatoes are, somehow, a perfect couple -- which is not such a surprise, as leeks and potatoes individually play so nicely with so many foods.

Seems appropriate, on New Year's Eve, to consider for a moment how what's old can become new again. I'm thinking specifically of brown butter sauce, of my pal Sam Sifton's review of La Grenouille, of optimism.

Seems appropriate, on New Year's Eve, to consider for a moment how what's old can become new again. I'm thinking specifically of brown butter sauce, of my pal Sam Sifton's review of La Grenouille, of optimism.

There's no better way to turn humble (and cheap) chicken livers into something luxurious.

With all the excitement of new vegetables in spring, "real" vegetables in summer, mature vegetables in late summer and fall, one can forget -- or at least I can forget -- the incredible pleasure of winter vegetables.

A thick and rustic vegetarian soup that relies on kombu dashi, the staple stock made from nothing other than dried kombu, or kelp.

Popovers are old-fashioned, impressive and a great indulgence. They're even easy to make.