Mark Bittman on Muck Rack

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New Yawk
Opinion Columnist and New York Times Magazine Food Columnist — New York Times
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Writer, New York Times; author, How to Cook Everything, The VB6 Cookbook, etc. Note: RT is not an endorsement; sarcasm in use.

I hear a lot from readers who try my recipes but...

tumblr.com — I hear a lot from readers who try my recipes but it's a rare treat to actually see their final product. These gorgeous photos of Jim Lahey's and my no-knead bread recipe come courtesy of Kevin van der Leek on Flickr.

Recipes to Cook For the Barolos You're Drinking Right Now

cooking.nytimes.com — Recipes to Cook For the Barolos You're Drinking Right Now is a group of recipes curated by New York Times editors.

Celery and Tofu Salad

cooking.nytimes.com — Ingredients Heat oil in a small saucepan over medium-high heat; when it simmers, add ginger, cinnamon, cloves, coriander, cumin, star anise, Sichuan peppercorns and chili flakes. Remove from heat and let sit until cool, at least 1 hour and preferably 2 or 3. Strain oil into a bowl or jar and discard spices.

Of all the eggplant pasta varieties, ‘my way’ is best

buffalonews.com — To me it's the best pasta dish of fall: those late nightshades, eggplant and tomato, cooked until meltingly tender, sweet and bitter at the same time, with plenty of anise-y basil and salt in the form of grated or small-diced ricotta salata.For whatever reason, it's called pa...

(Only) Two Rules for a Good Diet

nytimes.com — SAN FRANCISCO - To a large extent, you can fix the food system in your world today. Three entities are involved in creating our food choices: business (everything from farmers to PepsiCo), government (elected and appointed officials and their respective organizations) and the one with the greatest leverage, the one that you control: you.

The unhip, unexpected joys of cruising

seattletimes.com — Originally published Sunday, October 19, 2014 at 6:30 AM BRANDON THIBODEAUX / NYT BRANDON THIBODEAUX / NYT I have an embarrassing admission to make: I like cruises. This is, of course, among the least hip things one can say. My friends look at me with incredulity. So be it.

Embrace the Bacon - NYT Cooking

Chocolate Forever - NYT Cooking

cooking.nytimes.com — Chocolate Forever is a group of recipes curated by New York Times editors.

Five-Spice Powder

cooking.nytimes.com — This recipe is by Mark Bittman and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.

Miso Mayonnaise Recipe - NYT Cooking

cooking.nytimes.com — Don't limit your use of miso to soup It makes for a fantastic compound butter It's terrific cut with mirin and slathered over chicken
More Articles →
Oct 23, 2014

I love hearing from people who try my recipes. Here are some great pics of my & Jim Lahey's no-knead bread from Kevin markbittman.tumblr.com/post/100688270…

Oct 20, 2014

American meat’s disgusting secret: Why factory farms are even worse than you thought buff.ly/1sGtdOs

Oct 20, 2014

A comprehensive (and skimmable) look at Big Soda's massive anti-Measure D compaign in Berkeley. Really incredible: buff.ly/1t3x0Xw

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