Mark Bittman on Muck Rack

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New Yawk
Opinion Columnist and New York Times Magazine Food Columnist — New York Times

Writer, New York Times; author, How to Cook Everything, The VB6 Cookbook, etc. Note: RT is not an endorsement; sarcasm in use.

No-Knead Bread Recipe - NYT Cooking

cooking.nytimes.com — In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Beyond Baked - NYT Cooking

Kentucky Derby Recipes - NYT Cooking

What We're Reading Now

bittman.blogs.nytimes.com — Tens of thousands of low-wage workers and activists hit the streets last week in an ongoing nationwide campaign for $15 an hour. While opponents of higher wages say a raise would cost jobs, proponents point to a new study by the Berkeley Center for Labor Research and Education that shows low wages cost taxpayers nearly $153 billion a year in government support for the working poor.

Obama and Republicans Agree on the Trans-Pacific Partnership … Unfortunately

nytimes.com — There's an important issue out there you may never have heard of, which is just what its proponents would like. That's the Trans-Pacific Partnership (TPP), currently being pushed by the Obama administration and its corporate (and mostly Republican!) allies. It's a blatant attack on labor, farmers, food safety, public health and even national sovereignty.

22 Easy and Delicious Pastas to Make Tonight

12 Prime Steak Recipes For Your Grill This Weekend

Breakfast Gets New Life at Jessica Koslow’s Sqirl

nytimes.com — It all started with the jam. This being Los Angeles, it wasn't, of course, just any jam. It was - and is - organic, and local, and often made from varieties of fruit that usually don't make it out of California, like Blenheim apricots, or combinations that you don't see elsewhere, like strawberry and rose.

Summer Vegetable Stew with Wheat Berries Recipe

recipes.aarp.org — 1. Put the oil in a large saucepan or deep skillet with a lid over medium-high heat. When hot, add the leek and sprinkle with salt and pepper. Cook, stirring occasionally, until soft, about 2 minutes. Add the green beans and zucchini and stir to coat with the oil.

Making Sense of Water

nytimes.com — BERKELEY, Calif. - Almost every number used to analyze California's drought can be debated, but this can be safely said: No level of restrictions on residential use can solve the problem. The solution lies with agriculture, which consumes more than its fair share. That doesn't mean homeowners can't and shouldn't cut back.
More Articles →
Apr 30, 2015

Preorder my book A Bone to Pick before 5/5 and receive a month of unlimited digital access to @nytimes: bit.ly/1DYyjYY

Apr 28, 2015

Proud of my friend & colleague & superstar @naomistarkman: U.S. journalists named 2015-16 JSK Fellows buff.ly/1P2AWz5

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