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.

Mark Bittman: What's wrong with what we eat — In this fiery and funny talk, New York Times food writer Mark Bittman weighs in on what's wrong with the way we eat now (too much meat, too few plants; too much fast food, too little home cooking), and why it's putting the entire planet at risk.

Last-Minute Thanksgiving - NYT Cooking — Last-Minute Thanksgiving is a group of recipes curated by New York Times editors.

Will China Defeat Obesity? — Say what you will about the Chinese, but they know how to make wholesale changes, and sometimes those changes are inarguably for the good. As noted in an editorial in The Lancet last week, the life span of the average person in China in 1950 was 40 years; by 2011 it was around 76.

Food Power! - — There are four basic ways to change the food system. I talk about three of them a lot: The first is to eat differently, focusing on good food and especially plants; the second is to bring change to your work, whether that means becoming a farmer or helping other people eat better through your role as a teacher, doctor, artist, techie, lawyer or journalist.

Everyday Pancakes — Ingredients Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps.

Pumpkin Risotto Con la Zucca — 1 large or 2 medium onions, diced Salt and freshly ground black pepper 4 to 6 cups chicken, beef or vegetable stock Bring a large pot of water to a boil and add the pumpkin; boil until soft, 15-20 minutes. Drain the pumpkin and purée until smooth in a blender or food processor.

Butter Pie Recipe - NYT Cooking — Here is a recipe that Julia Moskin brought to The Times in 2010, from Esa Yonn-Brown at the Butter Love Bakeshop in San Francisco, with a crust so lumpy with butter that it would never pass inspection in a professional kitchen With its caramelized filling of butter and brown sugar, her butter pie belongs to the same gooey tradition as sugar pie, chess pie, shoofly pie and, in recent years, the Crack Pie served by Christina Tosi of the Momofuku restaurant empire.

Chicken With Clams — This is a dish inspired by the classic Portuguese pork with clams (usually called á alentejana, because it's from Alentejo), a magnificent expression of surf and turf, with the brininess of the clams almost overwhelmingly flavoring the pork Here, it's done with chicken, which is more reliably tender (good pork is harder to find than good chicken) and marries with the clam juice equally well It can also be made in a kind of Chinese style, by adding not only ginger to the garlic but also sesame oil and soy sauce.

A Sustainable Solution for the Corn Belt — It's hard to imagine maintaining the current food system without Iowa. Yet that state - symbolic of both the unparalleled richness of our continent's agricultural potential and the mess we've made of it - has undergone a transformation almost as profound as the land on which cities have been built.

What We're Reading Now — A 90-year-old man in Fort Lauderdale, Florida has vowed to continue feeding the homeless "as long as there is breath in my body," despite a new city ordinance that bans giving food to the needy in public places. (The aged agitator has already been arrested twice.)
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Nov 25, 2014

White wine at Mt. Vernon in Somerville, MA, where I used to eat when I was a cab driver ... in '75!

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