A Good Appetite: Gravlax on the Grill
Barely cured, then barely sear it.
Introducing City Kitchen, a New Cooking Column
A long-time chef at Chez Panisse and a passionate home cook, David Tanis will write a weekly column called "City Kitchen."
The Minimalist: Strawberry Fool
Mark Bittman makes strawberry fool, a classic British summer dessert, in a new Minimalist video.
The Minimalist: Four-Spice Salmon
Mark Bittman demonstrates how to make pan-seared, spice-rubbed salmon.
Cookbooks in Review
Sam Sifton takes a look at some of this season's best food books.
The Minimalist: Ginger Cucumber Salad With Scallops
In a new Minimalist video, Mark Bittman pairs soft, rich scallops with crunchy pickled cucumber.
Mark Zuckerberg Says He’s Only Eating Meat He Kills
"He cut the throat of the goat with a knife,'' a chef and adviser says of the billionaire founder of Facebook.
Pink Pork Safe to Eat, Government Says
The U.S. Department of Agriculture says that most meat is safe at an internal temperature of 145 degrees, rather than the old guideline of 160.
Kitchen Coverup
New products to keep your iPad clean when you're cooking.
Google’s Most Wanted Recipes
Google provided The Times with a snapshot of the most popular searches in one week in late March.
For Modernist Cuisine, Errata Commensurate to the Task
The six-volume cookbook issues 12 pages of corrections.
The Temporary Vegetarian: Saag Aloo, Spinach With Fried Potato Balls
A mix of mustard greens, broccoli rabe, and corn, topped with golden, deep-fried mashed potato balls.
