Tags » Mark Bittman

The Monday Mag - July 18, 2016

In This Edition Of Our Somewhat Weekly Magazine:

  • Time Capsule: Food Trends, 2000 to 2010
  • Pepperoni, Egg and Horseradish Breakfast Sandwich
  • The Varnum’s Food Fare…
  • 486 more words
Food Facts & Lore

Corn, Tomato & Feta Salad

We’ve been getting some wonderful corn here and when great corn is no longer a luxury in itself, and only then, can I really think about making it some way other than barely cooked, buttered and salted. 524 more words

Click Here For Fabulous Food Posts

No Smoker, No Problem - Make These Oven-Smoked Spare Ribs

Not having a grill at your disposal to use in the summertime is a big disappointment, at least for me. Living condo life in New York prevents us from having a charcoal or gas grill to do any outdoor cooking on. 732 more words


Canadians who don't cook turning to convenience of delivery, including meal kits

TORONTO — Experts say Canadians are spending less time cooking meals from scratch at home and are increasingly turning to the convenience of food delivery services, including the burgeoning meal-kit market. 649 more words


Cooking's A Gas

A new experience. Gas stove and oven. Learning tricks and pitfalls. Burners are different sizes for various purposes. Simmering vs. boiling. After not getting a good sear on Dover sole, may have to heat the pan first to get proper crispness. 41 more words

Central Park West

Spring minestrone

Moosewood Restaurant Daily Special is one of our lesser used Moosewood Cookbooks. It’s all soups and salads.

This was the Spring Minestrone, a very hearty soup even without any pasta or potatoes. 108 more words


Ginger fried rice

I almost don’t need to look at the recipe anymore for this Mark Bittman classic. This is Ginger Fried Rice, a quick and delicious dinner for late in the week, especially on a week with leftover rice. 26 more words