Ever since his clementine clafoutis, I’ve taken Mark Bittman’s suggestions for specific recipes with a whole heaping tablespoon of salt.
But when it comes to general ideas and cooking methods, he’s often spot-on. These homemade granola bars were a wonderful idea, and best of all, easily adapted to your own tastes and preferences. The original recipe called for apricots, which was a definite no-go for me. But sticking …