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"MarkBittman" news and stories

by Naomi Shulman, Posted Oct 13th 2010 @ 12:00PM

Carb lovers, rejoice: Whole-grain pasta has come a long way from its gluey, gritty past.
Will L.A.'s food trucks be subject to the same health department rules as other food venues? Renegade restaurateurs await word.
Mark Bittman gets in touch with his inner Brit with this scone recipe.
Quick: What do you get when you cross a Chinese restaurant with a Mexican restaurant? If you're Chef José Andrés, you get $6 million dollars to start a new restaurant in Las Vegas.
Xiao Ye is "best when the customers are a little drunk, a little high, maybe both and in any event extremely hungry." Oof.

by Naomi Shulman, Posted Sep 15th 2010 @ 12:00PM

How often do you use your food processor? Mark Bittman uses his a lot.
Unwieldy wine lists, meet the iPad.
Little Italy's Feast of San Genarro isn't famous for its food -- but that might change this year.
You can eat well at Nuela -- "if only you can allow yourself to revel in, or ignore, the scene."
Got a fabulous go-to potluck recipe? The New York Times Magazine wants it.

by Naomi Shulman, Posted Sep 8th 2010 @ 12:00PM

Here's a roundup of Rosh Hashana recipes, past and present. L'Shana Tova!
This milkshake brings all the boys to the yard. That's right...it's better than yours.
Immigration is a political hot button, and restaurants are feeling the heat.
Want to go someplace new? Behold the Fall Restaurant Preview.
This Bittman recipe is inspired by, of all things, airline food.

by Naomi Shulman, Posted Jun 30th 2010 @ 12:00PM

July 4th is this weekend. Time to get your grill on.
Except when it comes to ribs. For ribs, turn on the oven.
And then crack open a beer -- an American pale ale, of course.
Balaboosta "hovers just on the edge of chic" -- despite the name, or because of it?
Ready for genetically altered fish? The U.S. Food and Drug Administration seems to be.