Serious Eats - seriouseats.com

Blaming the internet for the demise of Gourmet (or anything else, for that matter) is a self-serving, short-sighted and pointless tantrum. Markets are fluid. Consumers pay for value. When the value dissipates, the market votes with its dollars. Progress hinges on the evolution of product and service.
Combustion engines killed the buggy whip business. PC's made secretaries of us all.

I eat writers who use "dearth" instead of (wealth?), confuse "pairing" with "paring" and who deny a semi-colon its rightful place
(; no pleasing other people's ...).

Easy peasy -
Nuke a box of fro chopped spinach.
Melt a stick of butter (less if someone/your conscience is watching) in a pan. When butter is bubbling, add some chopped fresh garlic (or from a tube, but not powdered if at all possible), chopped ginger (fresh if you can, not powdered- there are nice tube and jar options available in the supermarket), and whatever curry powder you have available. When the stuff in the pan is fragrant (keep the flame kinda low so you don't burn the butter), add the spinach and paneer. Stir. When warmed through, add some plain yogurt. Don't boil but do heat through. Taste to correct seasoning/add if desired.

Don't know the name, but there's one with bits of black truffle in it. Rather mild cheese, so the truffle comes thru. Also, love to put quince jam on soft cheese like Brie. That's a sammich!

I don't know the question. I don't care what the question is. I love Bittman. I read him every week in the Times. I watch his show. I'm a vegetarian. Do the math, send me the book!
Thanks.

Got 5 out of 10, but I'm a vegetarian. Can I have the Eggplant book?

Agree with the herbs comments, but if you don't have any fresh herbs in the house, keeping those frozen cubes (from Trader Joe's and probably other places) is a great backup. Cilantro, parsley, oregano are standards in my freezer, as are garlic and ginger. Pop them in sauces, guac, whatever, and you have good flavor without any shopping or chopping. Far and away better than using the (ugh) dried stuff. There are also tubes of usual and unusual ingredients to keep in the fridge, including lemongrass. I also use the cilantro and ginger flavors. Looooooooove cilantro.
PS: Put a little hoisin sauce in your leftover Chinese food to pep it up.