Mark Bittman's Blog, page 35
January 17, 2011
Food Photography: Shooting Smoke, Steam and Flames
Tips on how to capture steam or fire in a cooking shot.
Pancakes With Real Flavor
Whole-grain pancakes are more than simply a vehicle for maple syrup.
The Temporary Vegetarian: Vegan Vegetable Tempura
A vegetable tempura without eggs in the batter.
January 14, 2011
New York's All-Time Best Restaurants: An Alternate Take
The former restaurant critic for The New York Times presents some of the restaurants he considers New York's best of all time.
New York's All-Time Best, an Alternate Take
The former restaurant critic for The New York Times presents some of the restaurants he considers New York's best of all time.
Weekend Fare
What food-related events are going on this weekend.
January 12, 2011
The Flexibility of Meatball Ingredients
When a guest has to cancel, Edward Schneider quickly reconsiders dinner, and uses the ingredients for meatballs to make a ragù for future use.
January 11, 2011
The Chardonnays of California
Eric Asimov gives a tour of the state's producers.
Beyond Hot Dogs and Pretzels in the Parks
The parks department is asking for high-quality food vendors in parks throughout the city.
Reviewing Ciano
This week's restaurant review: Ciano, on East 22nd Street, in the space that Diner's Journal readers may remember as Beppe.
