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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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‘What Oysters Reveal About Sea Change’

‘What Oysters Reveal About Sea Change’

A visit to an oyster farm shows how ocean acidification harms these delicacies.

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Alice Waters’s Perfect Aioli

Alice Waters’s Perfect Aioli

The renowned chef has a secret for making the best garlic mayonnaise you’ve ever tasted.

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‘Chop Suey’s Next Wave’

‘Chop Suey’s Next Wave’

A tour through the history of Chinese-American cuisine.

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‘A Walk on the Wild (Edibles) Side’

‘A Walk on the Wild (Edibles) Side’

Sampling plants growing in the streets and yards of Oakland, Calif.

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Chop Suey’s Comeback

Chop Suey’s Comeback

How an old-school Chinese-American favorite found a new audience in L.A.

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What We’re Reading Now

What We’re Reading Now

Food news from Lucky Charms to the NSA’s private farmers market.

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Trust Me. Butter Is Better.

Trust Me. Butter Is Better.

Why not get those heart-stopping trans fats off the shelves now?

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Let’s Help Create More Farmers

Let’s Help Create More Farmers

We have to do something about the primary obstacle, which is the high cost of land.

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What We’re Reading Now

What We’re Reading Now

Food news from leather shoelaces to cow surrogates.

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Morels and Peas Are Pasta’s Springtime Companions

Morels and Peas Are Pasta’s Springtime Companions

Pair morels with pasta, peas, Parmesan and butter for a fast and satisfying meal.

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