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.

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

Events - Mark Bittman - Powell's Books

powells.com — Powells.com " Events " Mark Bittman Tomorrow @ 7:30 pm Powell's City of Books 1005 W Burnside St. between 10th and 11th Ave. Portland, OR 503 228 4651 In How to Cook Everything Fast (Houghton Mifflin), Mark Bittman's must-have culinary reference, he shows how to make 2,000 innovative recipes that are delicious, varied, made from scratch, and ready in anywhere from 15 to 45 minutes.

Do Sweat the Small Stuff

nytimes.com — SEATTLE - I'm jet-lagged. Many days I wonder what day it is, or where exactly it is that I'm waking up. I have moments of near giddiness, and they're likely to be the same moments during which I'm asked to be intensely serious in front of a large crowd.

The Great Pumpkin Recipes

cooking.nytimes.com — The Great Pumpkin Recipesis a group of recipes curated by New York Times editors.

Vital Vegetarian Recipes - NYT Cooking

cooking.nytimes.com — Vital Vegetarian Recipesis a group of recipes curated by New York Times editors.

Spicy Scrambled Eggs

cooking.nytimes.com — Ingredients Put butter or oil in a skillet, preferably nonstick, and turn heat to medium-high. Add garlic, ginger, scallions, chili and a sprinkling of salt and pepper. Cook, stirring occasionally, until garlic begins to color, about 3 minutes. Remove from heat and let cool for about 5 minutes.
More Articles →
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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