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.

Corn Salad With Tomatoes, Feta and Mint

cooking.nytimes.com — Fresh raw corn shucked from the cob is ideal here The juice from the tomatoes delivers just the right amount of acidity, so there's no need for vinegar Eat this by the bowl as is or toss it with cooked rice or beans for a more filling salad (add oil and vinegar accordingly)

10 Lemonade Recipes, Stand Optional

Shirley’s Tunnel-of-Fudge Cake

cooking.nytimes.com — The original tunnel-of-fudge cake won second place in the 1966 Pillsbury Bake-Off Contest for the late Ella Rita Helfrich of Houston That version used a fudge icing mix to create a gooey chocolate center But Pillsbury discontinued the icing mix, and the resulting clamor of home bakers led Pillsbury to release a recipe for making tunnel-of-fudge cake from scratch

‘What Oysters Reveal About Sea Change’

nytimes.com — This is the third in a series of videos about sustainable agriculture and healthy eating. The series was produced in collaboration with the Global Food Initiative at the University of California.
Jul 21, 2015

Searing look at how acidification is affecting one of the most eco-friendly (and delicious) foods: oysters @bittman nytimes.com/2015/07/21/opi…

Jul 21, 2015

.@bittman vid on ocean acidification & oyster farming nyti.ms/1VpXDDp relates to @xprize cheap pH sensor push. oceanhealth.xprize.org

Jul 21, 2015

RT @nytopinion: .@bittman visits @hogislandoyster, where researchers track ocean acidity and its effects on the shellfish farming nyti.ms/1OuTnO7

Show 7 more tweets from Rachael Myrow, Rodger Brand and others...

Alice Waters’s Perfect Aioli

nytimes.com — In Berkeley, where I currently live, ''Alice'' is a one-name celebrity, like Madonna. This is completely justifiable. In her lifetime, there has probably been no more important American in food than Alice Waters. It was a matter of timing, of course - Alice is not a superwoman.

‘Chop Suey’s Next Wave’

nytimes.com — This is the second in a series of videos about sustainable agriculture and healthy eating. The series was produced in collaboration with the Global Food Initiative at the University of California. The history of Chinese immigrants and citizens in California is long, complicated and not entirely pretty.
Jul 15, 2015

NYT does video of LA Chinatown using footage of San Francisco Chinatown. Is California all the same to New Yorkers? nyti.ms/1f05giI

Show 10 more tweets from Chris Treadway, Jeff Gordinier and others...

Sweet Vermicelli With Cardamom and Cream (Pakistani Muzaffar Seviyan)

cooking.nytimes.com — Desserts made with seviyan - toasted vermicelli noodles - are popular all over South Asia Sumayya Usmani, who writes the food blog My Tamarind Kitchen, remembers eating this particular dish, Muzaffar Seviyan, every year in Pakistan, where she grew up, to celebrate Eid al-Fitr, the feasting holiday that signifies the end of Ramadan Toasting the broken noodles in butter until they smell nutty is the key to the dish's depth; the next layer of flavor comes from cooking them in spice-scented milk or syrup; finally, nuts and dried fruit provide crunch and chew.
Jul 13, 2015

Ramadan is ending -- so there's this dessert of vermicelli, raisins, cardomom and cream. cooking.nytimes.com/recipes/101754… pic.twitter.com/ouGC8AP8As

Jul 13, 2015

RT @nytedgerley: Ramadan is ending -- so there's this dessert of vermicelli, raisins, cardomom and cream. cooking.nytimes.com/recipes/101754… pic.twitter.com/ouGC8AP8As

10 Ways to Use Melon

‘A Walk on the Wild (Edibles) Side’

nytimes.com — This is the first in a series of videos about sustainable agriculture and healthy eating. The series was produced in collaboration with the Food Institute at the University of California, Berkeley. When I went foraging with Philip Stark and Tom Carlson for what became the first of the California Matters series of videos, I had an idea of what to expect.
Jul 09, 2015

In which @bittman picks, and eats, wild greens off the streets and sidewalks of Berkeley: nyti.ms/1Hiuy5n pic.twitter.com/HwkBYKikW0

Show 6 more tweets from Mark Bittman, Jessica Roy and others...

Katharine Hepburn’s Brownies

cooking.nytimes.com — Much like its author, this recipe is a no-fuss classic It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make So easy, in fact, that baking a batch of these might just become part of your weekend routine.
Jul 08, 2015

RT @nytimes: Katharine Hepburn’s brownies: an incredibly rich, no-fuss classic nyti.ms/1JQfBeC pic.twitter.com/lap3TaMS2Q

Jul 08, 2015

RT @nytimes: Katharine Hepburn’s brownies: an incredibly rich, no-fuss classic nyti.ms/1JQfBeC pic.twitter.com/lap3TaMS2Q

Show 6 more tweets from Janelle Gelfand, Jeff Gordinier and others...
More Articles →
Jul 24, 2015

Push to Lift Minimum Wage Is Now Serious Business buff.ly/1CZ5jXc <- was always serious but point taken

Jul 21, 2015

.@NeedleInHay You're all going to hate this answer. Ready? Olive oil, lemon, and salt. Maybe pepper. #bittmantopics [sorry for repeat]

Jul 21, 2015

.@NeedleInHay This my favorite question and you're all going to hate the answer. Ready? Olive oil, lemon, and salt. Maybe pepper.

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