Mark Bittman

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Food with Mark Bittman: Justin Ellen

Justin Ellen is a phenom baker at just 22 years old, has almost a million Instagram followers, and his debut cookbook “Better Than Grandma’s” is out this week. He appeared on Netflix’s “Is It Cake?” at just 18, fooling the judges twice, while also missing his prom and graduation to film it. This episode was recorded in person at Mark’s house in Glynwood, where Justin and Mark made bread pudding from Justin’s book.

By Kate Bittman Published September 17, 2026

Food with Mark Bittman: Jean-Georges Vongerichten

Mark has known Jean-Georges Vongerichten since 1987, when JGV arrived in New York. They’ve written books together. They’ve remained close friends for nearly 40 years. Today, they talk about Jean-Georges growing up in Alsace on pork fat, juniper berries, and parsley as the only herb anyone grew; and on arriving in New York when the Union Square Greenmarket was two stands selling apples and potatoes; and on watching the whole thing transform over four decades.

By Mark Bittman Published August 13, 2026

The Billy-Ball All-Food Team

Mark has been friends with Bill Chuck (lovingly known as Billy-Ball) for more than 60 years, so of course we’re handing the reins over to him today, with commentary from Mark.

By Mark Bittman Published August 13, 2026

Food with Mark Bittman: A Conversation with Congressman Jim McGovern

Today, a special conversation Mark had in June with Congressman Jim McGovern (MA) at the Good Food for All Summit in DC. McGovern has spent decades in Congress fighting to protect SNAP, fund school meals, and push food security to the center of the policy conversation. He and Mark cover a lot of ground: why the food system isn’t broken so much as designed, the difference between food rhetoric and actual food policy, what to make of the MAHA movement, and the case for a Department of Food.

By Mark Bittman Published August 5, 2026

Fresh Tomato Soup

Maybe not quite as fast as opening a can and adding water but almost, and with a chunky stew-like texture, this soup is oh so satisfying.

By Mark Bittman Published July 23, 2026

Bonjour, Trieste

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.

By Mark Bittman Published July 2, 2026

No-Knead Bread, Flatbread Style

Bake this amazing no-knead flatbread, then turn it into super-easy pizza, soup, or seasoned fresh bread crumbs.

By Mark Bittman Published June 30, 2026

Mark’s No-Knead Flatbread

My bread baking has evolved into all sorts of pleasant surprises since Jim Lahey and I worked together 20 years ago on No-Knead Bread. The same innovative technique informs this yeasted flatbread. All that’s required are four ingredients, plus the time and patience to sit back and do nothing – rather than work.

This recipe features Bob’s Red Mill high fiber flour. If you want to substitute all-purpose flour, cut the water back to 11/4 cups and add more as needed until you get the dough texture described here. Then enjoy the ciabatta-like flatbread in slices or hunks or use it for Detroit-Style Pizza by the Slice; Boiled Water Soup with Flatbread, Vegetables, and Parmesan; or Crunchy Seasoned Breadcrumbs with (or without) Steamed Vegetables. One batch of flatbread is enough for 2 servings of each. But if you’re planning on extra for snacking or feeding a crowd, better make two loaves!

By Mark Bittman Published June 30, 2026

Crunchy Seasoned Bread Crumbs

Fresh bread crumbs – spiked with a little something extra as you like – are perfect for finishing salads, soups, pasta, eggs, or simply-cooked meat, fish, and poultry. You can even take them in a sweet direction to add an easy crunch to ice cream, pudding, and fruit compotes. You can use bread of any age or out of the freezer; the fresher it is, the more varied will be the texture of the crumbs. Even with additions from the list that follows, leftover crumbs will keep for a week in the fridge and can be warmed in the microwave before serving. The variation (shown in the photo) includes steamed vegetables for a satisfying side or light lunch.

By Mark Bittman Published June 30, 2026

Boiled Water Soup with Flatbread, Vegetables, and Parmesan

It’s easy to build on Mark’s super-basic, super-popular “Boiled Water” to create a flexible spur-of-the-moment bowl of satisfying soup. The key is the bread (and okay, the cheese, too). We’re including some vegetables here, too, and there’s nothing stopping you from adding some cooked chicken or a scrambled egg to make this a meal.

By Mark Bittman Published June 30, 2026

Detroit-Style Pizza by the Slice

The best thing about Detroit-style pizza is the variety of textures. The crust is both crisp (on the bottom) and soft and chewy (under the sauce). Ditto the mozzarella, which is gooey and maybe a little brown and bubbly (on top) and crusted into a crisp “skirt” (where it meets the pan). For extras like sliced pepperoni, crumbled cooked sausage, or sliced olives, scatter them on top of the sauce before you add the cheese so they don’t burn. Just be sure to keep the skirt.

By Mark Bittman Published June 30, 2026

Jota (Pork, Bean, and Sauerkraut Soup)

Jota, often referred to as Slovenia’s national dish, is also found throughout Friuli, in extreme northeastern Italy, and especially in the area around Trieste. It’s a good one-dish meal, not unlike a soupy version of cassoulet. The addition of sauerkraut, however, cuts through the rich pork and the beans, and while it might not exactly “lighten” the dish, it makes it somewhat less dense. Buy “pure” sauerkraut—just cabbage and salt—packed in plastic bags or a barrel. Serve with good crusty bread.

By Mark Bittman Published June 29, 2026

Sausage and Peppers

As good tossed with a batch of pasta as it is stuff ed into a long crusty roll.

By Mark Bittman Published June 25, 2026

Pork Stir-Fry with Greens

Far better—and even faster—than any takeout.

By Mark Bittman Published June 24, 2026

Meat Loaf (or Meatballs)

The best ever, super-flavorful and always moist.

By Mark Bittman Published June 24, 2026

Pot Roast with Potatoes

Tender sliced meat and a load of delicious vegetables—cooked at the same time.

By Mark Bittman Published June 24, 2026

Antarctica, Part Two: Patagonia

From Puerto Madryn, hugging the green, hilly coast more closely, we sailed something like a thousand miles south to Punta Arenas—literally the middle of nowhere.

By Mark Bittman Published May 27, 2026

The Protein Myth

For decades we’ve been encouraged to eat way more protein than we need—and we’re eating more every year. As a result, each American eats on average almost 800 pounds of protein-heavy animal products a year, or as much as 6 ounces of pure protein. And that provides way more protein than we need, perhaps twice or even three times as much.

By Mark Bittman Published May 20, 2026

Why Cooking Is the Best: Part Nine

Cooking has to become hip. It has to become just as much fun, just as prestigious, just as much a part of the culture as watching others cook. This does not seem so far-fetched to me, and, indeed, is happening in neighborhoods and among friends and families all over the country. When it happens among 20 million or 50 million of us, it will become a super-trend; whether this will take ten years or fifty, I don’t know, but I’m quite certain it’s the future.

By Mark Bittman Published May 6, 2026

Why Cooking Is the Best: Part Eight

Cooking is a process, one that takes time and effort. It also requires energy. But much of that is human energy, the kind that doesn’t deplete the environment. Our monoculture-weighted food chain has become extremely efficient at consuming the kind of energy that does. As have we.

By Mark Bittman Published April 22, 2026