Mark Bittman's Blog, page 25
February 28, 2011
The Temporary Vegetarian: Bean Confit
A recipe for bean confit - cooked beans baked in olive oil scented with oregano, rosemary and garlic - from the chef Bill Telepan.
February 25, 2011
A 19th-Century Cake, Guest Starring Caraway
A recipe for seed cake, a cousin to pound cake.
February 24, 2011
Mathieu Palombino To Open a Diner on The Bowery
The chef behind the two Motorino pizzerias plans to open a "mid-century American diner" in the late spring.
GMO Poll Results (and More)
The results of my three informal polls on GMOs in our food.
February 23, 2011
Menu Revealed for Sam Talbot's Imperial No. Nine, Opening Tuesday
Imperial No. Nine will be "an eco-responsible restaurant," its chef promised.
A New Sandwich Shop for Cobble Hill
The Van Horn Sandwich Shop, which combines Southern fried fare with an industrial chic aesthetic, opened recently in Cobble Hill, Brooklyn.
Further Reading on Alternatives to McDonald's Oatmeal
So what on earth is there to do with oatmeal if you don't buy it from McDonald's?
Banh Mi, the Outtakes
Alternative meats for banh mi sandwiches.
February 22, 2011
Summing Up Wine in Two Words
Instead of trying to over-describe a wine in irrelevant detail, Eric Asimov suggests that we limit ourselves to one of two words, sweet or savory.
Your Ideal Doughnut
What's your ideal doughnut? Can it be found at a bakery in New York, or is it farther afield?
