Mark Bittman on Muck Rack

Mark Bittman

New York
As seen in: Food with Mark Bittman, The Bittman Project, Apple Podcasts, Elemental, Heated, Medium, MSN Canada, NYT Cooking, The New York Times, The New York Times Magazine, Estadão, The Guardian and
Ex-NYTimes, author (How to Cook Everything, Animal Vegetable Junk, VB6 etc), team player @bittmanproject, host of "Food with Mark Bittman," grandpa!
Is this you? As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work. Claim your profile

Get in touch with Mark

Contact Mark, search articles and posts on X, monitor coverage, and track replies from one place.

Learn more about Muck Rack

Actions

Share this page

Is this you?

As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
Claim your profile

Articles

Bonjour, Trieste | The Bittman Project

|
By Mark Bittman
| The Bittman Project
After spending a few days in and around Chioggia, places in the Venetian lagoon that are almost nothing like Venice (Chioggia is sometimes called "Little Venice," but it's not, not by a long shot), I met Kathleen in Trieste. I'd been here just about 20 years ago, en route to meeting Lidia Bastianich in Istria, where her family's roots are.
Open in Who Shared Issue with article?

Chicken Kebabs With Turmeric and Chile

|
By Mark Bittman
| NYT Cooking Verified
2 pounds boneless, skinless chicken thighs, cut into 1 ½-inch chunks ½ teaspoon crushed red chile powder Add ingredients to Grocery List Ingredient Substitution Guide Nutritional Information Nutritional analysis per serving (4 servings) 5 grams carbs; 213 milligrams cholesterol; 416 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 23 grams fat; 1 gram fiber; 672 milligrams sodium; 45 grams protein; 2 grams sugar Note: The information shown is Edamam’s...
Open in Who Shared Issue with article?

Antarctica, Part Two: Patagonia

|
By Mark Bittman
| The Bittman Project
All photos courtesy Mark Bittman From Puerto Madryn, hugging the green, hilly coast more closely, we sailed something like a thousand miles south to Punta Arenas. Somewhere in there was New Year’s Eve, which seemed even more artificial than usual, what with the different hemisphere, different time zone, and seagoing-ness of it all.
Open in Who Shared Issue with article?
See all 2,365 licensed articles (2,398 Total)
 •  Privacy  •  Terms  •  Security and Legal  •   •   •   • 

© 2026 Muck Rack

SOC 2® Certified