Mark Bittman's Blog, page 122

A couple of discussions between me and Ezra Klein (a Washington Post columnist specializing in economics with a special interest in food policy, and a friend), on blogginheads.tv.

Over on Diner's Journal, the New Orleans chef John Besh is answering questions about cooking with game.

This week's Minimalist discusses the supposedly new but of course traditional method of making pasta as if it were risotto.

Making a risotto to go with some kind of stew provides an unexpected delight -- and a good way to use leftover.

When it's my turn to make a dessert for a holiday gathering I head straight for chocolate layer cake.

Looking back on recipes for Thanksgiving is another way to consider culinary history and habits.

The holiday edition of Blogs With Bite is now served.

No cheese, no pepper (!), no herbs. Just funkily sweet bacony cabbage and silky, slithery noodles with that almost earthy flavor of buckwheat.

Pre-made stock is the secret to this gravy, which can be made the night before Thanksgiving.

The food at a dinner celebrating the Futurists was interesting in the best possible sense of the word. I mean, how can you rate a bubble gum infusion served in a dropper?