New York Times

How To : Cook pasta with soft shell crabs

Spring time means soft shell crabs. In this cooking how to video tutorial Mark Bittman, from the New York Times, demonstrates how to cook pasta with soft-shell crabs. Watch and prepare yourself for a delicious pasta and soft shell crab recipe brought to you by the dining secti ...more

How To : For Great Pan-Fried Steak, Salt the Skillet First

There are a lot of techniques out there for how to cook the perfect steak, from flipping it multiple times to applying a spice rub or dry brine to aging the beef. But it turns out that there's a super-easy way to make a great steak at home, and all you need is a good cast-iron ...more

How To : Mix a cocktail with Mark Bittman of the NY Times

Mark Bittman of the New York Times, reveals the secret of the modern mixed drink. His theory is that a good cocktail consists of alcohol, something sweet, and something sour. Eighty percent of cocktails are made with this formula. Watch this video to see how this theory applie ...more

How To : Saute stuffed chicken breasts with the NY Times

In this cooking how to video tutorial Mark Bittman, from the New York Times, makes a sandwich of two chicken breasts and sauteed greens. This is a minimalist's recipe as it doesn't require that many ingredients. Cook some garlic, pine nuts, spinach and cranberries until they w ...more

How To : Make chicken in salsa verde with the NY Times

In this cooking how to video tutorial Mark Bittman, from the New York Times, goes south of the border for St. Patrick's Day. Watch as he shows you how to prepare Mexican dish of chicken with salsa verde. For this green sauce recipe you will need pumpkin seeds, serano chili, to ...more

How To : Wrap fish in romaine leaves with the NY Times

Here is one the most elegant seafood dishes you can imagine. In this cooking how to video tutorial Mark Bittman, from the New York Times, poaches fish in lettuce for a simple and sophisticated entree. Watch closely as there are only four ingredients for fish wrapped in romaine ...more

How To : Make a crustless quiche with the NY Times

A quiche is a crust with a custard in it. In this cooking how to video tutorial Mark Bittman, from the New York Times, deconstructs quiche for a delicious breakfast treat. Watch and learn how to mix eggs, cream and cheese for a perfect crustless quiche.

How To : Bake a bourbon apple cake with the NY Times

Here is a streamline and completely grownup dessert recipe. In this cooking how to video tutorial Mark Bittman, from the New York Times, lets a sweet, buttery apple cake have a drink. Watch as he prepares a bourbon apple cake. Use quartered apples, sugar, butter, eggs, flour, ...more

How To : Cook artichokes provencal with the NY Times

Get ready for an artichoke recipe that everyone will enjoy made with baby artichokes. In this cooking how to video tutorial Mark Bittman, from the New York Times, demonstrates a recipe he invented to show off miniature artichokes. Grab the small vegetables, thyme, garlic, oliv ...more

News : Fashion Periodicals

Please feel free to add your suggestions and I will put them on the master list. Vogue Vogue Italia Vogue Espana Vogue - British Edition Vogue - French Edition Elle Elle - Uk Edition Elle - Italian Edition W Numero - France L'Officiel 125 Magazine Another Magazine ...more

How To : Make thrice cooked ribs with the NY Times

You can't have Memorial Day without a barbecue. But what if it is raining outside? In this cooking how to video tutorial Mark Bittman, from the New York Times, sears, braises and broils ribs for a rainy, indoor Memorial Day BBQ. Grab your beef spare ribs, brown them on both si ...more

How To : Cook winter roasted tomato soup with the NY Times

For some people tomato soup is perfect straight from the can. For others, tomato soup can only be prepared in August when tomatoes are perfect. In this how to video Mark Bittman, from the New York Times, shows how to make an off season roasted tomato soup with a celebrity chef ...more

News : Tennis in Slow-Mo Looks Like Amazonian Ballet

The New York Times has posted a video gallery of top female tennis players — in slow motion. The result reveals (unsurprisingly) a beautiful Amazonian grace in the world's greatest players: Kim Clijsters, Serena Williams, Elena Dementieva, Jelena Jankovic, Samantha Stosur, Vic ...more

NYTimes : "Feds Intensify Investigation Armstrong"

When Floyd Landis accused competitor Lance Armstrong of doping last May, I dismissed it as just an instance of Landis' lashing out. According to the New York Times, Federal prosecutors are not ignoring Landis' claim. http://www.nytimes.com/2010/08/05/sports/cycling/05armstro ...more

News : Is Gravity an Illusion?

Something so basic, yet so mysterious... Gravity seemingly a law that we must live by... or is it? Check out this fascinating article from the New York Times, examining one scientist's bid to redefine what we think about as gravity. http://www.nytimes.com/2010/07/13/science/ ...more

News : Do you have a problem with your colon?

In this article, Conor J. Dillon notes a fascinating uptick in the use of the colon in the media. Everyone, from the New York Times to well, the entire Internet, seems to be using the colon a lot. I don't know that I ever noticed it, but now I'll be looking out for it everywhe ...more

How To : Make no-bake blueberry ricotta cheesecake bars

Do you want a great dessert that doesn't require much baking time? In this cooking how to video tutorial Mark Bittman, from the New York Times, makes no-bake blueberry cheesecake bars. Make your homemade graham cracker crust and fill with ricotta cheese filling. The ingredient ...more

How To : Cook scrambled eggs with bacon and oysters

In this cooking how to video tutorial Mark Bittman, from the New York Times, makes scrambled eggs with bacon and oysters. This special recipe from the dining section of the news paper is also called The Hangtown Fry. Grab your fresh eggs, oysters and smoked bacon for this simp ...more

How To : Cook pernil, a Puerto Rican pork roast

In this how to video Mark Bittman, from the New York Times, roasts a pork shoulder with a dry rub. This pork dish is more commonly known in Puerto Rico as pernil. Grab a fresh cut of pork shoulder meat, smother with a spicy dry rub, and cook.

How To : Teach kids to write fiction

Todd McCaffrey, New York Times best selling author, teaches lessons he has learned on writing fiction to a young girl named Margaret. Teach kids to write fiction. Click through to watch this video on ikidworld.com

News : Credit for coming up with it

In case you haven't figured out already, our government is always on the move to figure out new ways to extend their control. The CISPA, for one, is one of the best examples, along with "re-education" programs, and racial divide (Trayvon). What I've noticed in the past few mon ...more

News : Shocking FarmVille Facts!

Did you know it only took five weeks to make FarmVille?  That it currently has over 80,000,000 users?  That FarmVille farmers outnumber real farmers in the United States by a ration of 80 to 1? Crazy, right? And that's just the tip of the iceberg.  There's plenty of other od ...more

Timeline : Uber's Terrible Year Just Keeps Getting Worse

Uber's driverless cabs began picking people up in Arizona in February, after its attempt at a pilot test in San Francisco. Now, one of these cars has been in an accident, and that's just the tip of the iceberg. The pilot, and issues stemming from it, are just the start of a t ...more

How To : Solve KenKen puzzles with Will Shortz

Toss aside that Sudoku. Take a stab at the new craze to hit the Times: KenKen. New York Times puzzle editor Will Shortz introduces KenKen and gives a brief play-by-play demonstration of this new puzzle craze. In this video, Will Shortz speaks about how he found out about and ...more

News : Nick Cave's Fantastical Soundsuits

Nick Cave is the Willy Wonka genius behind the extraordinarily imaginative "soundsuits" pictured below.  Via Cave's New York Times profile piece: "Over the last decade Mr. Cave has become known for making colorful, extravagant sculptures with this kind of double life: they c ...more

How To : Prepare octopus Galician style with the NY Times

People are often afraid of octopus, probably because they don't know how to prepare it. In this how to video Mark Bittman, from the New York Times, makes octopus accessible to those who might be squeamish. Watch as he prepares this Spanish seafood recipe for your. Try this oct ...more

How To : Make Marilyn Monroe's Secret Stuffing Recipe

"Chef" Marilyn isn't the first thing that comes to mind when thinking of the infamous blond bombshell. Yet a recipe featured in Fragments, a compendium of handwritten Marilyn artifacts, has led Marilyn-o-philes to believe the icon was in fact more domesticated than one may thi ...more

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