Mark Bittman, Author at The Bittman Project

I'm Launching a New Podcast!

And I need your help Some news that I’m very excited about: My podcast, “Food…

By Mark Bittman Published May 19, 2021

Epicurious and Eleven Madison Park Take Stands: But How Much Does It Matter?

If only cutting back beef from the American diet were more of a reality. All…

By Mark Bittman Published May 11, 2021

How To Replace Meat

We don’t need fake ‘meat’; there are better solutions. Last weekend Ezra Klein’s New York…

By Mark Bittman Published May 4, 2021

You Deserve More Than What 'Seaspiracy' Has to Offer

The Netflix documentary is polarizing our discussion about fish As most of you know, I…

By Mark Bittman Published April 22, 2021

What Is Food For, Anyway?

Sometimes I think that enough been written and said about the indisputable costs of our…

By Mark Bittman Published April 14, 2021

The Ingredient That's Perfect When it's Overripe

Wait for your plantains to turn nearly black: Your patience will be rewarded

By Mark Bittman Published April 7, 2021

This Near-Perfect Pasta Hinges on Two Ingredients

Standout peppercorns and pecorino Romano can lead to classic cacio e pepe

By Mark Bittman Published April 6, 2021

This Tongue-Tingling Side Dish Steals the Show

Sichuan-style cucumbers are impossible to resist

By Mark Bittman Published March 30, 2021

Is This the Best Breakfast in the World?

The case for congee Before working for Mark, I was a restaurant writer for the…

By Mark Bittman Published March 24, 2021

Want To Save Time? Stop Rolling Your Meatballs

Melina Hammer

By Mark Bittman Published March 22, 2021

Winter Citrus Salad with Honey Dressing

This citrus salad requires only that you overcome the notion that salads must be green; it’s a novel and wonderful antidote to sorry-looking lettuce. If you’re lucky and can find blood oranges, use them; same with the odd, supremely delicious and usually quite pricey pomelos.

By Mark Bittman Published March 12, 2021