Articles / Food with Mark Bittman: Dr. David Katz

Food with Mark Bittman: Dr. David Katz

Published June 7, 2023

Addressing weight from the heart, pharmacotherapy and the law of unintended consequences, and the goods and bads of Ozempic

Today on Food, Kate and I are joined by my friend Dr. David Katz, who I met more than a decade ago, and who is among the earliest public health professionals to come to the conclusion that food and climate and nutrition and health in general and wellbeing in general are all tied together. He has a special interest in public health and personal nutrition, and is among the most open and intelligent people on that subject.

David and I also wrote a book together called How to Eat: All Your Food and Diet Questions Answered, which had the not unusual misfortune of coming out just about the day Covid started. The idea came from a piece we wrote for New York magazine and its premise was to simplify nutrition advice as much as we could, which is something that David and I have both done as assiduously as we can.

David and Kate and I talked about nutrition, about health in general, about how what you eat affects how you feel and live; and we also touched on a bunch of other interesting issues, including, yes, Ozempic.

We also have an easy, lovely recipe from David — Simply Cipollini Onions — and you can find that below.

As always, we’d love to hear your thoughts! Thanks for listening.

Follow Food with Mark Bittman on: Apple Podcasts | Spotify | Overcast | Pocket Casts | Amazon Music

Simple Cipollini Onions

Makes: 2 to 4 servings
Time: About an hour

Their name means “little onion” in Italian, and indeed they are! They are so sweet and tender and lend themselves perfectly to this simple way of preparing them because they caramelize so easily. The only difficulty working with them is trying to peel them because their skin is so fine. The way that I have resolved that issue for me, is by leaving most of their skin on–it makes for a beautiful presentation too–and slicing a little bit off the top and bottom so that the caramelized juices can coat their flesh. Yum! Note that I like to use coarse sea salt for this dish, but if you don’t have that on hand, regular salt will do; whichever salt you use, make sure to add it at the very end. You get more for your tastebuds (and less added sodium) that way! — Cuisinicity


  • 6-8 cipollini onions

  • 1½ Tbsp extra virgin olive oil

  • 1/2 teaspoon dried rosemary

  • Pinch of coarse salt


1. Slice a thin piece off the top and the bottom of each onion and set aside.

2. Place a small cast iron skillet on the stove and preheat for 2 minutes until hot.

3. Place the olive oil in the skillet and swerve the skillet around so that the oil coats the bottom evenly and let it heat for 10 seconds.

4. Place the cipollini onions in a single layer in the skillet and cook, uncovered, 4-5 minutes per side.

5. Turn off the stove. Cover the skillet and let it sit for 30 minutes (the onions will continue to cook).

6. Transfer the onions to a small serving platter, sprinkle with coarse salt and rosemary, and serve.

— Recipe from Cuisinicity

Simple Cipollini Onions
47KB ∙ PDF file