"mark bittman" news and stories

• Say farewell to The Minimalist (but not to Mark Bittman!).
• There's an endless variety of noodles in China -- and they're increasingly available in New York. (Think: way beyond lo mein.)
• You might go there for the scene, but the food at John Dory Oyster Bar is "incredibly good."
• This week in wine: Everything's coming up rosés. (Really?)
• The ham bone's connected to the soup bone in this hearty winter recipe.

Before you shriek in horror, "Fish sticks; are they insane?" hear us out. Would Mark Bittman steer you wrong? These are not those old-school frozen fish sticks you find in the grocery store, named after some crusty fisherman with a healthy gray beard. No, mateys, Bittman's fish sticks begin with pollock, halibut, or even catfish that's sliced into narrow "sticks," dredged in bread crumbs, drizzled with butter or oil and then baked to flaky perfection.

Recipe for Mark Bittman's Oven-Fried Fish Sticks

More Mark Bittman Recipes

Toss the bags of mass-produced tortilla chips and make your own, urges KitchenDaily expert Mark Bittman. All you need are three ingredients: corn tortillas, a neutral oil (such as grapeseed oil), and salt. Hot and fresh, these chips make everything you dip them in taste better. We're thinking Curtis Stone's guacamole.

Mark Bittman's Tortilla Chips Recipe

• When the whole family is eating nutritious homemade organic meals, what's the logical next step? (Fido! Heeeere, boy.)
• And as long as we're pampering our pets, let's give them a little Pet Salad.
• Bored with pancakes? No? Well, Mark Bittman is.
• Some of the city's underachieving restaurants are actually A-students -- according to the Department of Health, that is.
• How to describe Jeffrey's Grocery? "It's as if Mr. Hooper joined Slow Food, took a charcuterie class and developed a taste for Willamette Valley pinot noir."

• Suddenly, a simple hash breakfast is upwardly mobile.
• Love a good dark beer? Time to take a dunkel.
• What Happens When will open January 25, but no matter how popular an eatery it is, it'll close in July. (That's what happens then.)
• Mark Bittman offers three little recipes that could change the world.