“The truly healthy alternative to that chip is not a fake chip; it’s a carrot.”
I was sad when I heard Mark Bittman, one of my favorite chefs, was no longer going to be sharing his recipes in the New York Times each week, but reading, I’m delighted he made the transition to columnist. I urge you to read the full column in the link above.
And you can still get his practical, healthy and delicious recipes. This cookbook is a great – almost encyclopedic – resource, whether you are vegetarian or not. I go to it time and again, and am never disappointed.