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.

Tandoori Shrimp Recipe

recipes.aarp.org — Photo by: Joseph De Leo Suvir does a great job of taking Indian street food and making it appeal to everyone. This is a spectacular example of this, a combination tandoor dish and salad that would shine no matter where it was served.

What We're Reading Now

bittman.blogs.nytimes.com — "It's not going to help us. We need the hours." That was the reaction of many Walmart workers after the retail giant announced it would raise wages for U.S. employees to at least $10 an hour beginning next year.

How Should We Eat?

nytimes.com — The recommendations of the Dietary Guidelines Advisory Committee, a nutrition panel that helps update and revise federal dietary guidelines, were announced last week and are easy to parse: The panel, a collection of 14 health experts with dozens of specialists in support, emphasizes things that just about everyone agrees upon: that we need a diet more oriented toward plants, that we should reduce calorie consumption in general, and that less sugar would be a good thing.

Marcus Samuelsson’s Quinoa with Broccoli, Cauliflower and Toasted Coconut

cooking.nytimes.com — Ingredients Toast coconut in a small, dry skillet over medium heat, stirring, until golden. Set aside. Rinse quinoa well in a fine-mesh sieve, then drain. Combine quinoa, 1 1/2 cups water, 1/2 cup coconut milk and 1/2 teaspoon salt in a medium saucepan and bring to boil over high heat.

13 Weekend Breakfast Ideas

Polpettone Stuffed With Eggplant And Provolone

cooking.nytimes.com — Polpettone might be thought of as meatloaf, but the vegetable stuffing transforms it into something much juicier and more complex.

Pasta alla Genovese

cooking.nytimes.com — Ingredients Bring a large pot of water to a boil. Place the onions in the boiling water, and cook, covered, 15 minutes. Drain the onions, and let cool a bit, then slice very thinly. Heat half the oil in a large heavy pot over medium-high heat; stir in the carrots, celery and bacon, and cook for 4 minutes.

Migliaccio (Lemon-Ricotta Cake)

cooking.nytimes.com — Ingredients Preheat the oven to 325. Butter an 11-inch round cake pan. Heat the milk in a medium saucepan over medium heat until simmering, then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes. Remove the saucepan from the heat, and stir in the sugar and butter until combined.

A Family Affair - NYTimes.com

nytimes.com — Gianni Piscitelli, a home cook I met on a recent trip to Naples, grew up cooking with his grandmother, Maria d'Orsi, and later with his father, Attilio, in Montesanto, a residential neighborhood of the city.

Lamburgers with Smoked Mozzarella Recipe

More Articles →
Feb 27, 2015

Computing power, robots, productivity, and the future of labor by the unparalleled John Lanchester: buff.ly/1LNSxej

Feb 26, 2015

Not unexpected but unfortunate: Vilsack assures lawmakers dietary guidelines will focus on nutrition: buff.ly/1LMLPFy

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