For a while, Pravda, the Soviet-themed bar in New York's SoHo, was serving shots of horseradish vodka with a pickled mushroom "chaser." The sharp little mushroom was the perfect foil to the fiery liquor, and I was sad when they...
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Skordalia is a thick spread of Greek origin. Its name may be a compound of Greek and Italian words meaning "garlic" and "garlicky"—any dish named "garlicky garlic" sounds pretty promising to me. Garlic aside, skordalia is a creamy, mayo-like dip...
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"There are a couple of reasons to cook 'ceviche'," Mark Bittman explains in How to Cook Everything. First, it makes the fish more tender. Second, and perhaps more important, it's a good form of reassurance to those who worry about...
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The following recipe is from the December 10th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! If a dish is a hit as a street food, chances are it will also work...
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Too many crudité platters leave me wondering where the buffalo wings are. Not that I'm knocking carrot and celery sticks, but there are other vegetables out there. Mark Bittman, author of How to Cook Everything, has a few suggestions...
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Photo from kirinqueen on Flickr Today's Cook the Book recipe, excerpted from the revised, tenth anniversary edition of How to Cook Everything, is classic Bittman. A lesser writer might take five pages to give you the 14 deviled egg...
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As a devoted user of How To Cook Everything, I’m always interested in bloggers’ strong opinions about Mark Bittman. I haven’t run into any anti-Bittman animus in a while, but every once in a while someone really lets him have...
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