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Rasheeda Purdie crafts a meal that’s imaginative and celebratory
The legendary chef discusses the pleasures of cooking simply and silver linings of the pandemicThis week on “Food with Mark…
Plus, variations on tofu pancakes and a quick asparagus pasta
Mark talks with one of the most multitalented people in foodBefore Covid, Mark met up with Carla Hall at a…
Podcast
Deep-fried tofu, the case for ricotta as pasta sauce, and fish salad 2.0
Where a cacio e pepe frittata is just the beginning
It’s easy, too
The first episode of “Food with Mark Bittman” is here, featuring the one and only Ms. LawsonICYMI: Nigella Lawson is…
IT’S REALLY SPRING! Today’s the day! We’re thrilled for you to tune in to “Food with Mark Bittman,” our new…
A classic dish, for lunch and dinner
Plus, peanutty goodness, and a three-bean salad gets the soup treatment
Kerri Conan
Linguine and clams, mapo tofu, and the glory of green papaya
Actually, it’s better. (Plus, 30-minute Bánh Mì and the case for refried beans.)
Nothing about the process is difficult
I just needed a teacher, and it’s not who you’d think. Editor’s note: Tomorrow from 3 to 5 p.m. EST,…
Vegan charred carrot tacos, 2 ways
Pasta Primavera and two dinners that lean hard on legumes
