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Mark Bittman

From Mark Bittman.com: I'm not a chef, and I never have been. And though I've cooked with some of the best-known chefs in the world, I've never had formal training, and I've never worked in a restaurant. None of which has gotten in the way of my mission to get people cooking simply, comfortably, and well.

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A Taste of Spring

A Taste of Spring

How to ease the transition from cold- to hot-weather cooking.

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Shrimp Stew With Grits Crust

Shrimp Stew With Grits Crust

How to ease the transition from cold- to hot-weather cooking.

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Vegetable-and-Chicken Stew With Olive-Oil-Rosemary Biscuits

Vegetable-and-Chicken Stew With Olive-Oil-Rosemary Biscuits

How to ease the transition from cold- to hot-weather cooking.

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A Cappuccino for Public Safety

A Cappuccino for Public Safety

Infrastructure problems can lead to catastrophes, yet the cost of preventing them would amount to only a few dollars a day.

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Curry-Creamed Spinach and Tofu (or Pork) With Potato Crust

Curry-Creamed Spinach and Tofu (or Pork) With Potato Crust

How to ease the transition from cold- to hot-weather cooking.

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The Aliens Have Landed

The Aliens Have Landed

But there’s nothing (science) fictional about climate change.

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Not Enough Cooks in the Kitchen

Not Enough Cooks in the Kitchen

Celebrity chefs have made our dining culture better, sure. Just not necessarily our dinner.

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Butter Is Back

Butter Is Back

The real villains in our diet are sugar and ultra-processed foods.

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The Unhip, Unexpected Joys of Cruising

The Unhip, Unexpected Joys of Cruising

This confession from a cruise convert could change your mind about climbing aboard a ship, even if you’re too cool to admit it.

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Tortillas, Almost From Scratch

Tortillas, Almost From Scratch

The shortcut: Masa harina.

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