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.

Today’s terrifying sugar fact comes courtesy of...

tumblr.com — Today's terrifying sugar fact comes courtesy of the Union of Concerned Scientists: Teenage boys eat the sugar equivalent of 18 fun-size candy bars every day. Every day! And you wonder why Americans are obese.

Oak Ice Cream Recipe

cooking.nytimes.com — Much of the joy of cooking for guests is in seeing the pleasure they take from your well-prepared meal But there is a way to up the ante: serve a dish so unusual that they don't think they could make it themselves This ice cream, from Mads Refslund of Acme restaurant in New York, a leading chef in the New Nordic movement, is one of those dishes

Chicken With Pumpkin Seeds

cooking.nytimes.com — Ingredients Put chicken in a pot in which it fits snugly, with salt, pepper, carrot, onion, celery and water to barely cover. Cover, bring to boil and adjust heat for a steady simmer. Cook until chicken is almost done, about 40 minutes. (It's all right if some traces of blood remain.)

I hear a lot from readers who try my recipes but...

tumblr.com — I hear a lot from readers who try my recipes but it's a rare treat to actually see their final product. These gorgeous photos of Jim Lahey's and my no-knead bread recipe come courtesy of Kevin van der Leek on Flickr.

Recipes to Cook For the Barolos You're Drinking Right Now

cooking.nytimes.com — Recipes to Cook For the Barolos You're Drinking Right Now is a group of recipes curated by New York Times editors.

Celery and Tofu Salad

cooking.nytimes.com — Ingredients Heat oil in a small saucepan over medium-high heat; when it simmers, add ginger, cinnamon, cloves, coriander, cumin, star anise, Sichuan peppercorns and chili flakes. Remove from heat and let sit until cool, at least 1 hour and preferably 2 or 3. Strain oil into a bowl or jar and discard spices.

Of all the eggplant pasta varieties, ‘my way’ is best

buffalonews.com — To me it's the best pasta dish of fall: those late nightshades, eggplant and tomato, cooked until meltingly tender, sweet and bitter at the same time, with plenty of anise-y basil and salt in the form of grated or small-diced ricotta salata.For whatever reason, it's called pa...

(Only) Two Rules for a Good Diet

nytimes.com — SAN FRANCISCO - To a large extent, you can fix the food system in your world today. Three entities are involved in creating our food choices: business (everything from farmers to PepsiCo), government (elected and appointed officials and their respective organizations) and the one with the greatest leverage, the one that you control: you.

The unhip, unexpected joys of cruising

seattletimes.com — 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.

Embrace the Bacon - NYT Cooking

More Articles →
Oct 29, 2014

If you read nothing else today: Lobbyists, Bearing Gifts, Pursue Attorneys General buff.ly/1wE6EM6

Oct 26, 2014

I had an interesting time reminiscing with @foodisnewrock about music, and thinking about it vs. food: itunes.apple.com/us/podcast/foo…

Oct 25, 2014

There just aren't enough hours in the day! MT @felixsalmon Make up your mind (@ Source Booksellers in Detroit) swarmapp.com/c/ahB17OrUFsm

Oct 23, 2014

I love hearing from people who try my recipes. Here are some great pics of my & Jim Lahey's no-knead bread from Kevin markbittman.tumblr.com/post/100688270…

Learn how to connect with Mark on social media by joining Muck Rack Pro



Are You a Journalist?

Make a Portfolio

Create a free Muck Rack account to customize your profile and upload a portfolio of your best work.


Share This Profile