Mark Bittman on Muck Rack

Mark Bittman Verified

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.

Grilled Corn, Mexican Style

cooking.nytimes.com — Not only is this recipe very easy, it results in the kind of deep flavor associated with the crunchy street corn of Mexico In many parts of Mexico, though, that crunchiness is highlighted with a creamy chile-lime sauce This is more unusual than the tried, true and unbeatable butter-salt-and-pepper combination, and only slightly more complicated

More Peas, Please - NYT Cooking

Our 15 Most Popular Chicken Dishes Right Now

Times Classics - NYT Cooking

What We're Reading Now

bittman.blogs.nytimes.com — Agricultural lobbyists in Washington are gearing up for a major battle - this time, with each other. (You gotta love that.) Departing from decades of traditional unity, Big Corn is investing heavily in an attack on Big Sugar, hoping to unwind a lucrative package of subsidies that's among the most generous in U.S.

Pasta With Morels, Peas and Parmesan

cooking.nytimes.com — Morels are expensive, but a few go a long way and there is nothing quite like them for flavor and texture -- chewy, meaty and that aroma, earthy and exotic Even at $30 a pound, $7 or $8 seems well worth the price.

Chop Suey’s Comeback

nytimes.com — If you walk in the east side of the recently renovated Grand Central Market in downtown Los Angeles, you are confronted by the snaking lines at the trendy Eggslut, which sells, as far as I can tell, glorified Egg McMuffins.

The Trans Fats That Won’t Leave

nytimes.com — Why would you buy a processed food that tastes worse than what it was designed to replace, doesn't exist in nature, and helps kill you? Either because you had no choice or had been misled about its essence. And that's exactly the situation most Americans find themselves in regarding partially hydrogenated oils and the trans fats they contain.

Hot Days Call for Cold Noodles

Zucchini for Breakfast, Lunch and Dinner

More Articles →
Jun 30, 2015

Terrible but not surprising Dep't: U.S. Chamber of Commerce Works Globally to Fight Antismoking Measures buff.ly/1RPWeRN

Jun 26, 2015

Not surprising but despicable: Beef and Other Food Business Donations Funding Congressional Meddling on Nutrition buff.ly/1eMbD9S

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