On an April Monday in 2010, Patrick Mettes, a fifty-four-year-old television news director being treated for a cancer of the bile ducts, read an article on the front page of the Times that would change his death. Mark Bittman is an Opinion columnist and the Times magazine’s lead food columnist; his Minimalist column ran in the Dining section of The Times for more than 13 years. This unfussy, old-fashioned recipe is easy to stir together on top of the stove, and hard to mess up. Mark Bittman is an Opinion columnist and the Times magazine’s lead food columnist; his Minimalist column ran in the Dining section of The Times for more than 13 years. Pet Food Recall Is Expanded After 70 Dogs Die Midwestern Pet Foods Inc. expanded a voluntary recall after fatal levels of a toxin produced by mold were found in … Midwestern Pet Foods Inc. issued the voluntary recall after tests showed that aflatoxin, which is produced by mold, exceeded acceptable levels, the F.D.A. A former Momofuku employee’s account of a rage-fueled workplace is an all-too-familiar story. Francesco Tonelli for The New York Times Go to related article » Updated: November, 2014 We’ve rounded up our best Learning Network posts on food, along with related Times articles and multimedia, in four categories: nutrition, hunger and food insecurity, preparation and culture, and, finally, fun with food. Here's how the drama unfolded. Buying locally means less fuel burned to transport food, which means less pollution. David Malosh for The New York Times. As a result, millions of people are squandering hard-earned dollars on … 3. As breweries move beyond challenging flavors, they’re taking inspiration from desserts, snacks and candies. Fanciful wallpaper, new work by Marie Watt — and more. F.D.A. On Monday, in posting some of the data from the Organization for Economic Cooperation and Development’s Society at a Glance report, I noted that the French spent the most time per day eating, but had one of the lowest obesity rates among developed nations.. Coincidence? In this esteemed cru of Beaujolais, the descriptions roll out reflexively: It’s floral, it’s soft, it’s easy. Latest updates about New York Times and New York Times food articles on NDTV Food Food. Let’s start the new year on scientifically sound footing by addressing some nutritional falsehoods that circulate widely in cyberspace, locker rooms, supermarkets and health food stores. Storage. Reports that the virus was detected in a trans-continental shipment of frozen chicken wings sparked concerns online. Filled with winter greens, savory beans and just a little bit of turkey, this piquant soup is both hearty and light. said. Home cooks often tweak dishes, but hewing tightly to instructions can help us better understand others and their cuisines and cultures. New York Today is still going strong! The Best Butterscotch Pudding Is Homemade, In Montepulciano d’Abruzzo, the Gifts of Simplicity, In Fleurie, Looking Beyond the Clichés of Beaujolais, With Pastry Beers, Have Your Cake and Drink It, Too, A Foolproof Path to Dinner, by Way of Korea, At New York Restaurants, It’s the Season of the Yurt, How High-End Restaurants Have Failed Black Female Chefs, This Spicy White Bean Soup Is a Poem in a Pot, Voices From the Front Lines of America’s Food Supply, From Toxic Chefs to Covid, Restaurant Workers Deserve Better, A Kitchen Resolution Worth Making: Follow the Recipe Exactly. Health experts urged people not to eat raw meat, in any dish, after a warning about a holiday tradition by Wisconsin’s health department intrigued and confused some outside the Midwest. 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