Originally published Sunday, October 19, 2014 at 6:30 AM BRANDON THIBODEAUX / NYT BRANDON THIBODEAUX / NYT I have an embarrassing admission to make: I like cruises. This is, of course, among the least hip things one can say. My friends look at me with incredulity. So be it.
Powells.com " Events " Mark Bittman Tomorrow @ 7:30 pm Powell's City of Books 1005 W Burnside St. between 10th and 11th Ave. Portland, OR 503 228 4651 In How to Cook Everything Fast (Houghton Mifflin), Mark Bittman's must-have culinary reference, he shows how to make 2,000 innovative recipes that are delicious, varied, made from scratch, and ready in anywhere from 15 to 45 minutes.
SEATTLE - I'm jet-lagged. Many days I wonder what day it is, or where exactly it is that I'm waking up. I have moments of near giddiness, and they're likely to be the same moments during which I'm asked to be intensely serious in front of a large crowd.
Ingredients Put butter or oil in a skillet, preferably nonstick, and turn heat to medium-high. Add garlic, ginger, scallions, chili and a sprinkling of salt and pepper. Cook, stirring occasionally, until garlic begins to color, about 3 minutes. Remove from heat and let cool for about 5 minutes.