Mark Bittman's Blog, page 123

I'll bet the collective efforts of the Bitten community could generate another several hundred make-ahead recipes before Thanksgiving.

You will be amazed at the lightness of these meatballs - there's a lot of vegetable in them, hence a lot of water, so they're about as close to ethereal as something called a meatball can be.

Home preservation is an extreme craft. The element of danger keeps cavalier cooks like me honest.

I can envision a mad scramble among gastronomes to eat bluefin while it's still possible, making extinction even more likely.

The pear upside-down cake that is the subject of this week's Mini gives tarte Tatin a run for its money.

To make the dish vegan, I used cauliflower instead of pork.

With cooking, it's important to stop worrying about perfection, and just do it.

After a trip to Poland, I had to duplicate the light but creamy cauliflower soup.

Consumer Reports has looked at the presence of, and dangers of, BPA in canned foods.

The custom in Italy of going out for a nice drink in the early evening and using stuzzichini to satisfy hunger without having a too-filling dinner is an appealing one.