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.

Eight Healthy Breakfasts That Happen to Be Delicious

Stop Making Us Guinea Pigs — The issues surrounding G.M.O.s - genetically modified organisms - have never been simple. They became more complicated last week when the International Agency for Research on Cancer declared that glyphosate, the active ingredient in the widely used herbicide Roundup, probably causes cancer in humans.

Chickpea Raita Recipe — Photo by: Joseph De Leo It's worth your while to seek out a yogurt that's not overly processed for this raita (and, for that matter, any other use); national brands often add thickeners to their yogurts, which significantly change the yogurt's natural consistency.

Four Recipes That Will Change Your Breakfast Game

Why Not Utopia? - — SOME quake in terror as we approach the Terminator scenario, in which clever machines take over the world. After all, it isn't sci-fi when Stephen Hawking says things like, "The development of full artificial intelligence could spell the end of the human race."

Deep-Fried Spring Onions — This dish is inspired by something similar served at Chez Panisse in Berkeley It works as a side, of course, but also as an hors d'oeuvre served with drinks More spring recipes.

Mashed Potatoes Aligote Recipe — Photo by: You could easily serve this as a main course for two; it not only is substantial but has more flavor than almost anything you could serve with it. As part of a meal for four, choose something simple, rustic, and flavorful to accompany these-like a steak or some roast chicken with herbs.

Cacio e Pepe Recipe — It is among the most basic, simplest pastas there is, and suddenly trendy to boot Why Because when made right, it is incredible.

Pearl Couscous Tagine Recipe — Photo by: Joseph De Leo Tagine, the name of both the cooking vessel and the national dish of Morocco, is typically a stew with vegetables and spices, served with couscous.

For Perfect Pasta, Add Water and a Vigorous Stir — On a clear fall day in Rome, I was sitting outside at Flavio al Velavevodetto, a restaurant in Testaccio, in a neighborhood that was once the city's slaughterhouse district and is now inhabited by both older working-class people and gentrifying youngsters.
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Mar 26, 2015

Monsanto seeks retraction for report linking herbicide to cancer sure. makes sense.

Mar 26, 2015

2. Then there's this: Food Snobs Like Mark Bittman Aren't Even Hiding Their Elitism Anymore

Mar 26, 2015

3. And finally an email from my friend Nora:" Keep this up and Big Ag is going to come get you and make you into a McMuffin"

Mar 26, 2015

Some interesting things this morning. 1. Ate at Los Cilantros (Shattuck) yesterday. Best lunch I've had since coming out. Try!

Mar 25, 2015

Can the Country’s First Junk Food Tax Reduce Obesity and Diabetes on the Navajo Nation?

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