Mark Bittman's Blog, page 121

Most of the time, breast of lamb is simmered or braised -- think Irish stew -- or subjected to multiple cookings. But because few parts of a lamb are all that tough, it can also be roasted.

Old Marcel was right-one bite of a madeleine is a full-body flood of fabulous sensation

Like the finest Parisian markets, the market in Mexico City was filled with temptations, most of them local.

Once I had the puree, the rest was easy (with the exception of grating the fresh ginger) and resulted in a delicious pie that, in its whole-wheat crust, was healthy enough to eat for breakfast.

There remain cooking challenges I refuse to tackle, but tempering chocolate is no longer among them.

A way to give eggs enough of an elegant twist to serve them to company.

This secret ingredient in this old-world Polish noodle kugel is peach schnapps, which makes it extra sweet.

It is not crazy to think meat production could be more strictly regulated. 1964, when the Surgeon General's report appeared, no one could have predicted the kind of anti-tobacco legislation we've seen since then.

Salted anchovies give a rich taste to stew, and even people who don't like them, like that.

With the cheese, pork and mushroom combination, we nicknamed this roll the Umami Explosion, since only the bread serves as relief from the nearly savory overload.