All Articles Filters Sort by date Category Author Viewing Food with Mark Bittman: Andre Fowles In our conversation, Andre talks about what his grandma, Mama Cherry, taught him that culinary school couldn’t; why Jamaican food deserves a seat at the same table as French and Japanese cuisine; and what it means to go back to Kingston and open a space right across the street from his uncle’s decades-old porridge stand. By Mark Bittman Published November 11, 2026 Podcast The Ever-Changing ‘Ideal’ Body Type — and What It Does to Us Provisions, by the writer Amanda Held Opelt, is a memoir that’s centered around Appalachian foodways, but it’s also about the intricacies of family, the ties — racist, colonialist, familial, religious — that bind us, the immense pressure that a woman (and many women) puts on her body, and, most surprisingly to me, about a young person’s faith in God. By The Editors Published November 11, 2026 Articles Sandwiches: Morning, Noon, and Night The way I see things with regard to sandwiches: Structural integrity is important. Fillings must be balanced and sensibly layered. Condiments should be kept top of mind, as should textural preferences. Perhaps most importantly, the bread’s gotta be good. By Erika Houle Published November 10, 2026 Cooking Food with Mark Bittman: Patrick O’Connell The chef Patrick O’Connell talks with Kate and Mark about his memoir, Main, Middle, and Gay – growing up gay in the rural South, discovering Julia Child, befriending Craig Claiborne, cooking for Queen Elizabeth, and what it means to build something extraordinary in a place where everything told you not to. By Mark Bittman Published November 5, 2026 Podcast The Doorway to the Kitchen In Main, Middle, and Gay — named after the three historic streets in the small town where his restaurant resides — the chef Patrick O’Connell details growing up gay in the 1950s: from fun stories like working as a paperboy and a cook at a hamburger joint, where he found his place with other misfits in the addictive restaurant scene, to stories that are straight up heartbreaking, stories he writes about with candor and grace. By The Editors Published November 4, 2026 Articles Cooking for One: Sichuan Chicken and Green Bean Stir-fry A classic Chinese “flavor hero” transforms this simple dish. Yacai is a key ingredient in dishes like dan dan noodles and dry-fried green beans, and once you have it in the pantry, there are plenty of ways to use it. By Xueci Cheng Published November 2, 2026 Cooking On Our Minds and Carts: Mark’s Delicata Pasta for One Plus: heavenly hand soaps, welcoming an unexpected ingredient into your stew, and a gratin for fennel lovers. By The Editors Published October 30, 2026 Things We Like Food with Mark Bittman: Tony Shalhoub and Josie Adams This week on Food with Mark Bittman, Tony Shalhoub (Monk, The Marvelous Ms. Maisel) and his daughter, writer Josie Adams, joined Kate and Mark to talk about their new book We Thought They’d Never Leave. By Mark Bittman Published October 28, 2026 Podcast No Good Deed An excerpt from Tony Shalhoub’s ‘We Thought They’d Never Leave,’ an essay collection-style memoir based around food, with a special spotlight on his family’s 50-plus person Wisconsin-based family reunion, a yearly affair that has been going on for more than five decades. (And which he collaborated on with his daughter, Josie Adams.) By The Editors Published October 28, 2026 Articles Here’s What’s Happening With Bittman’s The amount of love we’ve gotten from people who have ordered our bread has been borderline astounding to us. Basically everyone who tries our bread is crazy about it. (We literally sold out! That was wild.) By Mark Bittman Published October 23, 2026 Articles Here’s Why Georgian Food Should Be In the Spotlight I’ve long suspected that Georgian food is nowhere near as popular as it’s got the right to be, and Georgia, a new cookbook by the chef Meriko Gubeladze (Georgian born and raised, and lives there to this day after taking a decade in the States) and Benjamin Kemper (American, loves Georgia and its food so much that he’s visited more than twenty times) proves me right. By Kate Bittman Published October 21, 2026 Cooking Food with Mark Bittman: David Byrne David Byrne has been making work that’s like nothing else for 50 years — Talking Heads, solo records, film, theater, and dance. And his new book is called Sleeping Beauties, about great ideas the world forgot and then rediscovered. Kate and I talked with David about food, what it was like eating on tour across 150 shows, the South Indian coconut fish curry he got good at during the pandemic, and lots more. By Mark Bittman Published October 21, 2026 Podcast This Might Be the Best Reason to Make Eggplant Parm First, make a delicious take on the classic. Then, consider everything else you can make with its elements. So long as you have some eggplants, tomato sauce, spiced panko, and Parmigiano Reggiano and mozzarella, you’ve got options. Pick up some fresh herbs or other favorite pantry staples, then pick your own adventure. By Erika Houle Published October 19, 2026 Cooking On Our Minds and Carts: Understanding Ultraprocessed Food How to use that bag of flaxseed meal sitting in your cabinet, two sweets to make this weekend, and more from our favorite chocolate maker. By The Editors Published October 16, 2026 Question Mark A Kitchen Is a Kitchen Is a Kitchen Sure, a big, beautiful kitchen is nice. But what about when you just want to enjoy the cooking process, regardless of your space? Turns out it’s possible — and we’ve got some standout recipes to show for it. By Kate Bittman Published October 15, 2026 Cooking Food with Mark Bittman: Ming-Na Wen Actress (the voice of Mulan!) Ming-Na Wen talks to Kate and Mark about the two lives her father lived at his Pittsburgh restaurant, the Chinatown Inn — and the five course dinners he cooked at home; her new cookbook, Have You Eaten Yet?; and what that phrase actually means when someone says it to you. By Mark Bittman Published October 14, 2026 Podcast The Labor and History of Snow Peas A good snow pea field can yield as much as 10,000 pounds per acre. In 2008 snow peas earned California growers $35 million. For workers, though, the labor makes a constant demand — speed. By David Bacon Published October 7, 2026 Articles Food with Mark Bittman: Florence Fabricant Florence talks to Kate and Mark about her new memoir, Salty, Not Sweet: A Life in the Food World — a book she resisted writing for years and then couldn’t stop once she started. Plus, the writeup she considers among her most consequential: a pitch about pigs in blankets that may have permanently changed the hors d’oeuvres table at every bar mitzvah and gala in America. By Kate Bittman Published October 7, 2026 Podcast Food with Mark Bittman: First Partner Jennifer Siebel Newsom Jennifer Siebel Newsom, First Partner of California, joins Mark and Kate to talk about what actually happened when the state decided every public school kid deserves two free meals a day — and that more than half of those meals should come from California farms. By Mark Bittman Published October 5, 2026 Podcast Cooking for One: Crispy Tofu with Broccolini and Rice Tofu is especially useful when cooking for one: It keeps well in the fridge, cooks quickly, and works with almost any cooking method or ingredient. Here it’s used in a stir-fry with vegetables and a sauce made from pantry ingredients — plus, your new favorite tofu hack. By Xueci Cheng Published October 5, 2026 Cooking 1 2 3 … 65 Next »
