Best-selling cookbook author Mark Bittman is the creator and author of the popular New York Times weekly column "The Minimalist," and one of the country's best-known and most widely admired food ...

"Soft-shell crab was my first introduction to Vietnamese food. Back in the ’80s, a small Vietnamese restaurant opened in Denver and we decided we needed to join the line to see what all the fuss was ...

They typically start to appear in restaurants in the springtime — fried on sandwiches, pressed into tacos, rolled tight into sushi. Many chefs are eager to get them in stock to be proudly rattled off ...