Co-founder of @PurpleCarrotXO, cookbook author (#KitchenMatrix, #VB6, etc.), fellow @UCSUSA, lecturer at UC Berkeley. Busy!

You Can't Be All Things To All People

fastcompany.com — I have been developing, testing, writing, and publishing recipes for more than 35 years, and it's safe to say that nothing I've ever done touches the challenges presented by my current situation at Purple Carrot, my meal kit startup.
Feb 11, 2016

"This isn't about withholding information; it’s about making things simpler" --@Bittman: fastcompany.com/3056317/mark-b…

Feb 11, 2016

New @Bittman column - why he listens to customer feedback, but doesn't always change his product after he hears it: fastcompany.com/3056317/mark-b…

Cajun-Style Broiled Shrimp

cooking.nytimes.com — Shrimp, the most versatile seafood, is now the most popular in America, and there is no wrong way to eat it Wild shrimp from the Pacific or the Gulf of Mexico is a treat if you can find it Fresh local shrimp from Maine or the Carolinas is an even rarer gem
Feb 09, 2016

Unless you keep kosher or the shrimp was peeled by slaves RT @nytimes: There is no wrong way to eat shrimp nyti.ms/1PAjMt9

New Orleans on the Menu

Chicken Under A Brick

cooking.nytimes.com — It isn't easy to cook chicken so that its skin is crisp and its interior juicy Grilling, roasting and sauteing all have their problems But there is an effective and easy method for getting it right, using two ovenproof skillets

Tartine’s Country Bread

cooking.nytimes.com — The country bread from Tartine Bakery in San Francisco has reached cult status among passionate bakers, and deservedly so Based on traditional principles, Mr Robertson has developed a way to get a tangy, open crumb encased in a blistered, rugged crust in a home kitchen, from a starter you create yourself
Jan 30, 2016

Clicked @SamSifton's "13 recipes for the weekend," recipe says "from start to finish, it takes about two weeks" : / cooking.nytimes.com/recipes/101627…

Mario Batali’s Spicy Shrimp Sauté

cooking.nytimes.com — After up to 10 hours of standing with virtually no breaks and no real nourishment, a famished team of chefs, cooks, waiters, bussers, porters and everyone else it takes to run a restaurant needs sustenance The first order of business is the crucial component of, shall we say, rehydration Thirst after a hot and sweaty shift is well earned and often slaked quickly and continuously till closing time with cold beer, sake or good-value wine

Spaghetti With Broccoli Rabe, Toasted Garlic and Bread Crumbs

cooking.nytimes.com — Broccoli rabe can take whatever you throw at it and still shine Its mild but distinctive bitterness dominates almost anything you cook it with - but what's wrong with that So a pasta sauce that features it teamed with garlic and chili flakes is a natural
Jan 15, 2016

The great @bittman has done it again! I could make this broccoli rabe pasta every single day nyti.ms/1Nblgro pic.twitter.com/W0XZpkLsr0

Jan 15, 2016

RT @GershKuntzman: The great @bittman has done it again! I could make this broccoli rabe pasta every single day nyti.ms/1Nblgro pic.twitter.com/W0XZpkLsr0

Why Starting A Company Is Like (Literally) Rolling Dice

fastcompany.com — I have been learning backgammon. At first it seems almost as simple as Chutes and Ladders: You roll dice and move checkers. There's little brainpower involved, you think; most of it appears to be about luck and little else. You analyze the roll and try to build defense and attack at the same time.
Jan 13, 2016

Lovely new column by Mark @Bittman, who is learning how to play backgammon: fastcompany.com/3055447/mark-b…

Jan 13, 2016

I like the subtle yellow line at the top of our new articles, shows how far along you are in a story (scroll to see) fastcompany.com/3055447/mark-b…

Jan 13, 2016

Why Starting A Company Is (Literally) Like Rolling Dice buff.ly/1niHxPa

Mario Batali’s Penne all’Arrabbiata

cooking.nytimes.com — Ingredients Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt. Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes.

Garlic Soup Recipe - NYT Cooking

More Articles →
Feb 12, 2016

Mark Bittman Dishes on Meatless Monday and His New Startup buff.ly/1PSo96n

Feb 12, 2016

RT @donpcarr: What if you polled voters on redirecting farm subsidies to water quality improvement efforts? ow.ly/YfAp9 #ROA

Feb 10, 2016

Next week we're tackling regional food systems w/ experts from across the country. Get your free Edible Ed ticket: eventbrite.com/e/ee101-streng…

Feb 09, 2016

Since 1963 more Americans have died by firearms than in all U.S. wars buff.ly/1WaFY0T


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