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.

Good Riddance to the Foam Take-Out Carton

nytimes.com — Strike another blow against so-called convenience and bring back the paper coffee cup with the Greek columns: foam cups and other polystyrene foam packaging, even packing "peanuts," are going bye-bye in New York City.

Ribollita Recipe - NYT Cooking

cooking.nytimes.com — Even vegetable stews can have more vegetables This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes It's simply a matter of bringing the other vegetables together in a simmer, then adding the kale and topping with the toast

Warming Soups - NYT Cooking

Cooking for the Storm

20 Amazing Recipes for Chicken Wings

Let’s Address the State of Food

nytimes.com — The state of the union, food-wise, is not good. The best evidence is that more than 46.5 million Americans are receiving SNAP benefits - formerly food stamps - a number that has not changed much since 2013, when it reached its highest level ever.

20 Recipes Sam Sifton Thinks You Should Try in 2015

cooking.nytimes.com — Andrew Scrivani for The New York Times 20 Recipes Sam Sifton Thinks You Should Try in 2015 Try something new, or something old that's new to you. Here, a collection of Times dishes destined to become favorites in your recipe box this year.

Tempeh Stock Recipe - NYT Cooking

cooking.nytimes.com — Here's the problem with homemade stock: It's so good that it doesn't last long What's needed is something you can produce more or less on the spot Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help

Cardamom-Scented Oatmeal Pancakes With Apricots and Almonds

cooking.nytimes.com — Oatmeal, always underrated, is the foundation of this pancake But the ingredient that really makes this recipe shine is the cardamom, a spice that has been treasured in Europe for centuries and has been subtly employed since then in pastries throughout the northern part of the continent These pancakes are incredibly tender, with a little chew from the grain and the dried fruit, but beyond that they're exotic

Our Very Best Burgers

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Jan 28, 2015

Could this be better? Newly-Enacted Sugary Drink Tax Forces Berkeley Dollar Stores To Replace Soda With Water: buff.ly/1uBsoFI

Jan 23, 2015

Lovin' it? McDonald's reports profits plunge of 15% in one of chain's worst-ever years buff.ly/1BkVqOP

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