If you have the right stuff on hand, it's easy to throw together these quickie and delish treats from top foodie and New York
Times food columnist Mark Bittman, author of Food Matters.
«Some chefs with different personalities don't want to need help, they want to appear self - sufficient,» notes New York
Times food columnist Melissa Clark, who has authored, co-authored, and ghostwritten dozens of cookbooks with celebrity chefs.
Columnist Sybil Pratt calls the book the «fascinating, fabulous result» of Amanda Hesser's decision to» [cook] her way through the
Times» recipe archive, which begins in the 1850s, when the paper first started to cover
food, and goes up to treasures from the more current Dining Out sections.»
She is also CEO of NoraLyn Ltd. and was Host / Producer of over 90
Time Warner Cable
food shows; Editor and Columnist, Where & What in the World; Columnist, Big Blend Magazine; Co-author «Our Love Affairs with Food & Travel;» contributor, Meetings Mexico & Latin America; Contributor, Global Writes; Contributor, SOGONOW.com; Co-author, «Cooking Secrets the Why and How;» Co-author, «Success, Your Path to a Successful Book,&raq
food shows; Editor and
Columnist, Where & What in the World;
Columnist, Big Blend Magazine; Co-author «Our Love Affairs with
Food & Travel;» contributor, Meetings Mexico & Latin America; Contributor, Global Writes; Contributor, SOGONOW.com; Co-author, «Cooking Secrets the Why and How;» Co-author, «Success, Your Path to a Successful Book,&raq
Food & Travel;» contributor, Meetings Mexico & Latin America; Contributor, Global Writes; Contributor, SOGONOW.com; Co-author, «Cooking Secrets the Why and How;» Co-author, «Success, Your Path to a Successful Book,».