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There's A 25% Chance Your Ground Meat Has A Potentially Fatal Bacteria

There's A 25% Chance Your Ground Meat Has A Potentially Fatal Bacteria

12.28.2011
Mark Bittman has yet another fascinating column in the New York Times, this time on the prevalence of bacteria in meat. He discusses a...
Meatless Monday: A Frugal Feast For New Year's Day

Meatless Monday: A Frugal Feast For New Year's Day

12.25.2011
Kissing at midnight on New Year's Eve is great -- hell, kissing anytime is great -- but dishing up hopping john on New Year's Day is when...

10 New Ways To Cook Cauliflower

11.20.2011
Cauliflower is a super versatile vegetable -- depending on your mood, you can eat it raw, puree it into a luxuriously creamy soup or opt...

Communicating Compassionately About Veganism

10.26.2011
Vegans are always ready to fight for their ideals. We are activists; we call on our government to do better by animals and us; we work...

Foodies. Are They Better Than the Rest of Us?

10.20.2011
Cooking is something we do to create a richer, more abundant life without needing to spend a lot of money, impress anyone, or do violence...

Lamb

Mark Bittman  10.10.2011
Maybe it's not saying much, but generally speaking, of the major domesticated land animals - I'm considering cattle, pigs, and chickens...

Fish Sticks

Mark Bittman  10.10.2011
You probably like fish sticks, and you probably do not make them from scratch. Yet you don't want to look at the label of a package of...

Asparagus

Mark Bittman  10.10.2011
What drives me nuts is when people say they're sick of asparagus because there aren't that many ways to cook it: "It's great steamed,"...

Chicken in a Pot

Mark Bittman  10.10.2011
Until quite recently, it was difficult or impossible to raise chicks in winter, so the term "spring chicken" referred to a small,...

Peas

Mark Bittman  10.10.2011
Peas are in season, and I'm not certain it matters. Even before I became a defender -- not quite an advocate, but a defender -- of frozen...

Pork Ribs

Mark Bittman  10.10.2011
"Ribs" mean different things to different people -- there are braised ribs and broiled ribs, lamb ribs and beef ribs (even swordfish...

Arugula

Mark Bittman  10.10.2011
Arugula is often grouped with other strong-flavored greens, especially watercress and dandelions, but its distinctive, strong flavor is...

Rhubarb

Mark Bittman  10.10.2011
Despite its wide availability (and the fact that almost no one makes homemade pie anymore), rhubarb is still known primarily as strawberry's...

Radishes

Mark Bittman  10.10.2011
You can buy radishes any time of the year, of course, usually overgrown, coarse, stripped of their leaves and thrown in a plastic bag....
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