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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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(Only) Two Rules for a Good Diet

(Only) Two Rules for a Good Diet

A powerful personal food policy doesn’t have to rely on corporate benevolence or the government getting things right — thank goodness.

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What We're Reading Now

What We're Reading Now

Food news from Silicon Valley to the UK.

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Do Sweat the Small Stuff

Do Sweat the Small Stuff

Changing the entire food system is a big and complicated issue. But changing your own relationship to food is just as important — and more easily addressed.

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Getting Your Kids to Eat (or at Least Try) Everything

Getting Your Kids to Eat (or at Least Try) Everything

A cookbook writer on how to bring up good eaters.

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The Next Battleground for Soda

The Next Battleground for Soda

Coming votes in Berkeley and San Francisco might build on some encouraging momentum in the area of public health, especially when it comes to children.

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A Twist Adds Complexity to a Pasta Dish

A Twist Adds Complexity to a Pasta Dish

Mark Bittman’s take on a great pasta dish for the fall, pasta alla Norma.

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Thai-Style Thai

Thai-Style Thai

At Kin Khao, the dishes reflect the home-cooked flavors of the owner’s youth.

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What We're Reading Now

What We're Reading Now

Food news for Climate Week.

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When Cooking, Invest Time. Or Work. Not Both.

When Cooking, Invest Time. Or Work. Not Both.

For feed-the-family fare each day, you need to be more efficient.

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Let’s Reject the ‘Inevitable’

Let’s Reject the ‘Inevitable’

Taking back the power on climate change.

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