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Plus: How to know what you’re buying, cooking for dictators, and escapism of the best sort This Week’s Marksisms Food…
Plus: Visiting with Abi Balingit and Holly Haines, one defense of carnivorism, and the actual value of being “P.C.” This…
Plus: The perfect August salad, me and some luminaries, and ridiculously beautiful food This Week’s Marksisms Food with Mark Bittman:…
Plus: Tofu impromptu, zucchini “junk food,” and the first cookbook I ever bought This Week’s Marksisms Food with Mark Bittman:…
This Week’s Marksisms Community Kitchen: Let’s Do Everything Right Since The Guardian did a great piece about it last week,…
Plus: Grilled eggplant Parmesan, a very scary book, and why I’m anti-Caprese This Week’s Marksisms Food with Mark Bittman: Chris…
Plus: “climate-friendly” beef, my Mike Pence obsession, and yet another reason to avoid Starbucks This Week’s Marksisms Food with Mark…
Plus: How we should be thinking about food waste, on-the-spot vegan pancakes, and one of my favorite Marcella Hazan recipes…
Plus: Unbreaking ultraprocessed foods, eating bread instead of rice, and why you should give your CSA serious love This Week’s…
Plus: Blame the food industry, don’t guilt-trip eaters; why we can’t give up; and entertainment I enjoyed This Week’s Marksisms…
Plus: Date Scrambled Eggs, from Alikhani’s new cookbook, Sofreh This recipe, from Nasim Alikhani’s Sofreh: A Contemporary Approach to Classic…
Plus: A week of zero cooking, zero dark Alaska, and an encouraging observation This Week’s Marksisms Food with Mark Bittman:…
Plus, Coffee & Maple Syrup, a fantastic concoction from The Flavor Thesaurus: More Flavors This recipe, from Niki Segnit’s The…
Plus: Saffron water, greens vs. cheeseburgers, and the death of a legend In his book, The Debt to Pleasure, John…
Transforming the tradition of authentic barbecue into a pure labor of love — plus, working with your dad Since I…
Plus: Figuring out weight gain once and for all, veal of the sea, and John Wick 4 Since I work…
Today on Food, Kate and I are joined by my friend Dr. David Katz, who I met more than a…
Today on Food, Kate and I are joined by my friend Dr. David Katz, who is among the earliest public…
The dilemma of the creative person, “American cuisine,” and infiltrating a candy selling ring on the NYC subway A year…
Plus: the right way to suppli, when “other people’s food” becomes tiring, and unsolicited praise A year ago — almost…
