Mark Bittman's Blog, page 38

This golden, bubbling potato gratin with Gruyère and Swiss chard can be a side dish or the star of the meal.

Cocktails have gotten pushed off the menu.

Mark Bittman finds that it's easy to do restaurant-style sardines at home, stuffed and quickly broiled.

Edward Schneider contemplates a very labor-intensive dinner and veers off instead into lamb and bean soup, made easier by having cooked beans on hand.

The drinks that bring to mind a tropical beach are being served warm.

Bobby Werhane will open a new Italian place, while his Maryland seafood restaurant recovers from a flood.

After keeping S. Irene Virbila waiting at his restaurant Red Medicine, Noah Ellis asked her to leave. He also took her picture and posted it.

Mark Bittman shred a potato, a beet and a sweet potato to make an almost-latke as a snack before dinner.

This week, Sam Sifton reviews Anella in Greenpoint, Brooklyn.

Eric Asimov assembles a round up of Champagnes that are consistently worth seeking out and for the most part should not be too difficult to find.