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Middle Eastern home cooking wouldn’t be what it is today without her.
The Via Carota duo talk about being a purist vs. a regionalist, the supreme reign of artichokes, and how to buy good olive oil
Talking about the choreography of cooking “The restaurant model of cooking that became so popular, of doing mise en place,…
The warmest people talking about the warmest things “That fusion between family and food, for me — it’s just so…
Bread sauce, lasagna appetizers, adobo turkey tails, and holiday contemplation “Please, no marshmallows.” — Tom Colicchio I don’t know how…
“Analyzing where I could live in the unscripted television world — it had to be a companion piece to what…
Talking with one of our most forward-thinking Senators “I just don’t know how we can comfortably sit and know our…
Celebrating thirty years of Edible Schoolyard with one of my favorite people
A joyful conversation with Hetal Vasavada Indian sweet making “is about feel. It’s a lot more tactile. And it takes…
We have a couple of special guests on Food with Mark Bittman today, plus one of my favorite co-hosts. Let’s…
Catching up with a creative and thoughtful friend “You don’t have to torture yourself to be different from the rest…
Welcome to the first “restaurant” episode of Food with Mark Bittman. Although I did begin my food career reviewing restaurants…
I first met Marcella and Victor Hazan when — as a not yet established and relatively young food writer —…
The 30th Anniversary Edition drops this week One of our favorite chefs, Marcella Hazan, wrote one of our favorite cookbooks,…
We have an unusual, special, and super interesting guest on today’s episode of Food with Mark Bittman. Melissa and I…
There are two things that we all hear routinely all summer — complaints (or enthusiasm!) about how hot it is,…
Musings with Bee Wilson, writer extraordinaire “Writing about food is the biggest privilege, the biggest thrill in the world, because…
There’s a real discrepancy between people just loving to hear about what elephants are doing, and not being so open…
“America without its Jewish culture, without its Black culture, without its gay culture, isn’t really America anymore. Especially from a…
Plus, what could be the world’s first ever MacLachlan recipe I just joined the Culinary Council of the excellent, wonderful…
