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.

Rev. Dr. William Barber II on Today's Protest Movements

bittman.blogs.nytimes.com — Rev. Dr. William Barber II is president of the North Carolina chapter of the NAACP and one of the leaders of the Moral Mondays movement. He shared his thoughts on today's protesters with me by email.

Is It Bad Enough Yet?

nytimes.com — THE police killing unarmed civilians. Horrifying income inequality. Rotting infrastructure and an unsafe "safety net." An inability to respond to climate, public health and environmental threats. A food system that causes disease. An occasionally dysfunctional and even cruel government. A sizable segment of the population excluded from work and subject to near-random incarceration.

Time to Make the Doughnuts

nytimes.com — Here's something I've never quite understood. Places that serve fried food - French fries, fried chicken, tempura, you name it - either serve it straight from the fryer, at its peak, or they find some way, often a heat lamp, to keep it as crisp as possible.

New York Times Food Writer & Columnist Mark Bittman

thekojonnamdishow.org — Kojo chats with veteran New York Times food writer and columnist Mark Bittman about how we can benefit individually by learning to cook fast and cook well - and how Americans can benefit collectively if a comprehensive national food policy is put in place.

Ginger Fried Rice

cooking.nytimes.com — This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well) It's jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient

Donald Link's Eggplant Casserole

cooking.nytimes.com — Donald Link is a New Orleans restaurateur with a passion for the Cajun food of his youth and a restaurant, Cochon, devoted to its delicious execution His eggplant casserole is warmed with the spicy North African sausage known as merguez But it works extremely well with lamb sausage, too, or with fresh chorizo.

Christie’s Pig-Crate Politics

nytimes.com — I don't know how Chris Christie plans to become president, but then again no one could have predicted George W. Bush, or for that matter Barack Obama, so we know that stranger things have happened. In any case, I'd love to see the guy's political prospects fall apart over pork, and not the kind you're thinking of.

Barley ‘Risotto’ With Turkey and Mushrooms

cooking.nytimes.com — Salt and freshly ground black pepper Put half the butter or oil in a medium to large skillet over medium-high heat. When butter is melted or oil is hot, add scallions or onion and cook, stirring, until softened, about 5 minutes.

Mark Bittman: What's wrong with what we eat

ted.com — In this fiery and funny talk, New York Times food writer Mark Bittman weighs in on what's wrong with the way we eat now (too much meat, too few plants; too much fast food, too little home cooking), and why it's putting the entire planet at risk.

Last-Minute Thanksgiving - NYT Cooking

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Dec 16, 2014

.@kojoshow and I talked last week about smart cooking, what "foodie" means, and what it should mean: buff.ly/1IJib3c

Dec 12, 2014

RT @ericuman: Calling torture... WSJ: "rough treatment" WaPo: "severe tactics" NPR: "enhanced interrogation" NYT: "torture"

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