too much meat, too few plants, too much fast food, too little home cooking is putting the entire planet at risk.
mark bittman has a weekly column in The New York Times, the minimalist, masses accessible and inexpensive ingredients with "anyone-can" cooking techniques to produce delicious dishes. bittman's funny, friendly attitde and trademark informal approach to food extend to his TV programs, his blog, and cookbooks like how to cook everything and simple to spectacular. bittman is currently at work on a new book, food maters.
we (guy & gal) are all about cooking / trying something for the first time and next time different. reporting all the good and the bad... trying new things... shopping, traveling, seeing, eating and drinking around. come share our kitchen triumphs and failures.