Mark Bittman
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A fussy, underrated vegetable delivers big
For summer’s best tomato soup, first cook, then chill
Plus, tiny pasta disguised as a salad
“For me, my political evolution began when I was five, when I was in India…
This tofu dish is super versatile, good for you, and fun to make
And, of course, ‘Extreme Ways,’ one of the best songs ever“When I first became a…
On cooking, advocacy, gardening, and, of course, ‘Top Chef’ My guest on this week’s episode…
Add some rice and you’ve got a new go-to budget recipe
The editor on updating a legacy brand, her love for New York, and how food…
Plus, rabe with sausage and grapes and why Caesar salad is dinner
Jane Goodall on (not) eating animals, her work beyond chimps, and precisely why she’s so…
Plus, a super simple fish recipe and the best way to repurpose leftover rice
Miller talks about the evolution of barbecue and his comprehensive food journeyOn this week’s episode…
The host of Netflix’s ‘High on the Hog’ talks about storytelling, erasure, and wine Unless…
‘Gaah! What’s for Dinner?’ includes stir-fried chicken with cabbage and a new pasta from my…
The legendary chef discusses the pleasures of cooking simply and silver linings of the pandemicThis…
Plus, variations on tofu pancakes and a quick asparagus pasta
Let me say this clearly: For most of us, knife skills are bullshit. Knife skills…
Where a cacio e pepe frittata is just the beginning
The first episode of “Food with Mark Bittman” is here, featuring the one and only…
