Making dinner just got easier. Mark Bittman, author of “The Minimalist Cooks Dinner,” focuses on center-of-the-plate main dishes in his latest cookbook. But best of all, the majority of these main ...

I've let my kitchen counters become a bit of a mess. Yep, I said it. While the world preaches about minimalist aesthetics and ...

There’s a common misconception that because I went to culinary school and cook for a living, I must prepare elaborate meals every night—but that couldn’t be further from the truth. When it comes to ...

THIS IS GOING to be a very different summer. Every year for the past 25 years or more, well, ever since my first child was born and he is nearly 27, I have planted a vegetable garden. By now, the peas ...

Even curiouser! Back in 2009, Bittman wrote a screed calling cooking shows on TV “charades” because “nearly every ingredient is usually prepared in advance” and “it’s all taped” and “doesn’t take ...

"Anything’s possible with fresh ingredients," said chef Nobu Matsuhisa. "With these kinds of farms, anything’s possible." "These kinds of farms" refers to MA’O Organic Farms, which Matsuhisa visited ...

Anybody who’s ever seen my backcountry pantry knows I’m not a foodie. Trader Joe’s Pop-Tarts and organic ramen, that’s about the extent of it. After decades of backpacking trips where I’ll inhale ...

Source: “Cooking 1, 2, 3” by Rozanne Gold Sarah’s Jalapeno Jelly Cheese Ball 2 cups shredded cheddar cheese ½ cup toasted pecans, minced 4 green onions, sliced thinly ½ cup mayonnaise Jalapeno jelly ...