Mark Bittman's Blog, page 127

I could use some help from readers on two matters: brown-bag lunches, and chicken.

The time had come to see whether currywurst in New York had the same power as the iconic dish when eaten in Berlin.

Mike Licht points out some food-related blogs.

When you're trying to save the planet, wearing lettuce -- not just consuming it -- is one way to go.

If you are interested in the fate of salmon, among other things, it is well worth reading this article in Harper's.

Soba with edamame and spinach makes an appealing, flavorful salad.

Recipes for two staple Liberian dishes from Eliza Smith, the home cook featured in The Times's One in 8 Million series, and Helene Cooper, a correspondent for The Times and author of the memoir "The House at Sugar Beach."

This Vietnamese-style herb paste is stronger tasting than pesto and brighter than chimichurri, the strong parsley-and-garlic-based Argentine sauce often served with steak.

Can you make a good a ragù bolognese without meat? Absolutely.

Does it make sense to label a soft drink a Smart Choice?