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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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You Ain’t Seen Nothin’ Yet

You Ain’t Seen Nothin’ Yet

The “cromnibus” spending bill attacks progressive food legislation, and it doesn’t stop there.

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Is It Bad Enough Yet?

Is It Bad Enough Yet?

Flourishing billionaires, racial divides. Finally, people seem fed up.

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Rev. Dr. William Barber II on Today’s Protest Movements

Rev. Dr. William Barber II on Today’s Protest Movements

The president of the North Carolina chapter of the NAACP shares his thoughts on the intersectionality of today’s protest movements.

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Time to Make the Doughnuts

Time to Make the Doughnuts

To get truly great sinkers, you’re going to have to make them yourself.

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Christie’s Pig-Crate Politics

Christie’s Pig-Crate Politics

The governor’s veto of a bill that would ban gestation crates probably plays less well in New Jersey than in ... oh, let’s say Iowa.

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Food Power!

Food Power!

We should make our candidates take progressive positions on food. For anyone interested in better eating and better health, that’s important.

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A Sustainable Solution for the Corn Belt

A Sustainable Solution for the Corn Belt

A creative new approach to Midwestern agriculture, involving indigenous prairie plants, has the potential to unite farmers and environmentalists.

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What We're Reading Now

What We're Reading Now

Food news from Fort Lauderdale to Denmark.

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Pickling and Chemotherapy

Pickling and Chemotherapy

A reader shares his recipe for pickled vegetables.

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Don’t Ask How to Feed the 9 Billion

Don’t Ask How to Feed the 9 Billion

The solution isn’t to produce more food, it’s to eliminate poverty.

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