Mark Bittman's Blog, page 39

Andrew Scrivani, a freelance food photographer for The New York Times, offers tips on how to create still lifes from the holiday table.

Mr. Conant said the new owners want to run the restaurant themselves.

The Counter Custom Built Burgers opens at Broadway and West 41st Street.

Cabbage rolls that are the stuff of peasant life, but neither are they hard to make. They simply take time.

Mark Bittman jettisons the traditional topping for rack of lamb, which is a classic holiday dinner.

This week Emily Weinstein, who is learning to bake and documenting it here, makes ciabatta with the baker Sarah Black.

Holiday cookies for young and old.

The Scoop and The Top Shelf, the Times's iPhone and iPad guides to coffee and bars in New York, have been updated.

Mile End meats are being sold at the bagel shop in Murray Hill.

Edward Schneider finds the familiar connection between melon and winter squash, and uses it to his advantage in a risotto.