Cook More at Home, Duh Mark Bittman, the reductionist food critic and cookbook author, published an interesting op-ed in the New York Times recently (“Make Food Choices Simple: Cook”) where he argues, in a simplistic fashion, that you (viz., American consumer of food) should cook more so that you’re not overwhelmed with choices when it comes to what to put […]

(photo: cooking at home begins with basic ingredients; olive oil is key) “By becoming a cook, you can leave processed foods behind, creating more healthful, less expensive and better-tasting food that requires less energy, water and land per calorie and reduces our carbon footprint. Not a bad result for us — or the planet.” Why Don’t Americans Cook at Home? […]

I’m kicking myself for missing a great food article by Mark Bittman published back in January.  The article, “Fresh Start for a New Year?  Let’s Begin in the Kitchen”, is a one stop source for what every aspiring cook needs to have in his/her pantry and fridge to cook well and, more importantly, quickly! Let’s get right down to the […]