Food with Mark Bittman

By Airwave Media

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Description

Former New York Times food journalist and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) has a love for food and a passion for food issues. He explores all aspects of food - from what to have for dinner, how to raise healthy children, and how to make a perfect meringue to big picture questions about climate change, sustainability, and global hunger. Each week, Mark talks with celebrities, cooks, chefs, farmers, activists, policymakers, and food-lovers about the role of food in their lives, what they love to cook, and the ways that food impacts our society. Plus Mark offers handy cooking tips, recipes, answers to your questions, and much more! 

Episode Date
The Graceful Evolution of Eric Ripert
3295
Mark talks with the legendary chef of Le Bernadin about his lifelong influences, using your common sense when it comes to sustainability, the pleasures of cooking simply, and the challenges and silver linings of the pandemic. Plus Mark and Team Bittman share some of Eric Ripert's simple and delicious vegetable recipes, and they answer your questions about those ubiquitous restaurant pepper grinders, breaking the rules when cooking, and making your own crackers. Order Eric Ripert's book Vegetable Simple wherever books are sold. Follow Eric on Instagram and Twitter at @ericripert and on Facebook at @ChefEricRipert. Find the recipes from today's episode at at www.bittmanproject.com. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com. Submit your listener questions to Mark and Team Bittman on our toll-free listener voicemail line at (833) FOOD-POD or (833) 366-3763. Email sales@advertisecast.com to advertise on the podcast. Food with Mark Bittman is part of the Airwave Media podcast network. Learn more about your ad choices. Visit megaphone.fm/adchoices
Jun 14, 2021
Carla Hall Takes a Culinary Tour of the South
2824
Mark talks to Chef Carla Hall about how she found her way back to her roots, the difference between soul food and Southern food, and why dairy does not belong in shrimp and grits. Mark shares Carla's recipes for smashed carrots with curry oil, pickled cucumber calad, watermellon with mint and lime, and Team Bittman answers listener questions. Order Carla's book Carla Hall's Soul Food: Everyday and Celebration wherever books are sold and follow her on Instagram @carlahall, on Twitter @carlahall, and on Facebook at @ChefCarlaHall. Find the recipes from today's episode at at www.bittmanproject.com. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com. Submit your listener questions to Mark and Team Bittman on our toll-free listener voicemail line at (833) FOOD-POD or (833) 366-3763. Email sales@advertisecast.com to advertise on the podcast. Food with Mark Bittman is part of the Airwave Media podcast network. Learn more about your ad choices. Visit megaphone.fm/adchoices
Jun 07, 2021
Ted Danson on Eating Fish with a Clean Conscience
3131
Actor Ted Danson is well known for Cheers and Curb Your Enthusiasm, but he is also a passionate advocate for ocean health and founder of Oceana. Ted and ocean scientist Dr. Daniel Pauly talk about sustainability, how to enjoy fish responsibily, and the impact that industrial fishing is having on global climate change. I also offer a couple of delicious (and sustainable) fish recipes inspired by my trip to Bermuda, and I answer your questions on “real sourdough,” expiration dates, and the perfect easy dessert. Learn more about what you can do to end overfishing and save our oceans at www.oceana.org. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow me on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to my newsletter The Bittman Project. Submit your listener questions to Mark and Team Bittman on our toll-free listener voicemail line at (833) FOOD-POD or (833) 366-3763. Email sales@advertisecast.com to advertise on the podcast. Food with Mark Bittman is part of the Airwave Media podcast network. Learn more about your ad choices. Visit megaphone.fm/adchoices
Jun 01, 2021
Nigella Lawson
3189
It's our first episode of Food with Mark Bittman, and today I'm joined by the fabulous Nigella Lawson. She talks about cooking during the pandemic, food snobbery, and the pleasures of using less popular ingredients from rhubarb to celeriac. We bond over our equally terrible knife skills and Nigella takes issue the term "guilty pleasure." Team Bittman Project answers your questions from the perfect number of pizza toppings to a dad doesn't know what to feed his two vegetarian daughters. I also share my recipes for asparagus and leek soup and a simple and declines herb omelette. Our Nigella Lawson's new book Cook, Eat, Repeat wherever books are sold, and follow her at Nigella.com or on Twitter at @Nigella_Lawson. The recipes on today’s show can be found in the episode show-notes or at BittmanProject.com or MarkBittman.com. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow me on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Email sales@advertisecast.com to advertise on the podcast. Food with Mark Bittman is part of the Airwave Media podcast network. Learn more about your ad choices. Visit megaphone.fm/adchoices
Jun 01, 2021
Bittman Bite: The Perfect Five Minute Salad
198
Food with Mark Bittman is coming May 24. In the meantime, I'll share with you my recipe for the perfect five minute Spring salad - arugula with balsamic strawberries and goat cheese
. Hull and slice a pint of strawberries and put them in a large salad bowl. Toss with two tablespoons balsamic vinegar and several grinds of black pepper. Let sit for five minutes. Add a bunch of arugula, some crumbled goat cheese, and a sprinkle of salt. Drizzle with olive oil, toss, and serve.  This is the best five minute salad you can make in the Spring. Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet. Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson. Learn more about your ad choices. Visit megaphone.fm/adchoices
May 22, 2021
Bittman Bite: Grilled Chicken Kabobs
207
Food with Mark Bittman is coming May 24. In the meantime, enjoy some outdoor grilling this weekend with Mark's easy recipe for chicken kabobs. Cut boneless chicken breasts or thighs into chunks. Combine a teaspoon of paprika, a teaspoon of cinnamon, a dash of nutmeg, salt, and pepper together in a small bowl. Toss the chicken with a few tablespoons of olive oil and some fresh lemon juice. Sprinkle well with the spice mixture. Thread the chicken onto skewers and grill until done. Then serve with lemon wedges.  It takes just a couple of minutes more to slice up some eggplant and zucchini and throw them onto the grill with the kebabs.  Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet. Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson. Learn more about your ad choices. Visit megaphone.fm/adchoices
May 21, 2021
Bittman Bite: Fish Tacos
224
Food with Mark Bittman is coming May 24. Until then, here is a simple and delicious recipe for fish tacos. Cook a chopped red onion in olive oil for a minute or two. When it’s soft, add a big pinch of ground cumin or coriander and some salt and pepper. Keeping the heat relatively high, add a pound or so of fish fillets and stir to break them into chunks, cooking until they’re just opaque. Turn off heat, squeeze lime juice over the mixture and scrape up any browned bits from the bottom of the pan. Warm corn tortillas and fill with the fish mixture. Top with shredded cabbage, chopped tomato or tomatillos, a splash of hot sauce, and a dollop of sour cream.  Any firm white fish works well here; or try crab or shrimp.  Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet. Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson. Learn more about your ad choices. Visit megaphone.fm/adchoices
May 20, 2021
Bittman Bite: The Best Grilled Cheese Ever
227
Food with Mark Bittman is coming May 24. In the meantime, here is a delicious recipe for grilled tomato sandwich with blue cheese spread . Mash blue cheese with a little softened cream cheese, chopped chives, and just enough milk to make it spreadable. Smear a thin layer on slices of good bread.Top with ripe tomato, salt, and pepper. Make sandwiches and slip into a buttered hot frying pan. (If you’re making more than one sandwich, assemble them on a baking sheet and broil them on both sides.) Press down gently when you flip the sandwich and keep cooking until golden and gooey. Cut on the diagonal and serve with pickles or chow chow. Thinly sliced roast beef will bulk this up considerably. Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet. Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson. Learn more about your ad choices. Visit megaphone.fm/adchoices
May 19, 2021
Bittman Bite: Summer Gazpacho
227
Food with Mark Bittman is coming May 24. In the meantime, here is Mark's favorite recipe for a refreshing summer gazpacho. Core and seed ripe, juicy tomatoes and cut into chunks.  Peel and seed a cucumber and roughly chop.  Peel a clove or two of garlic.  Cut the crusts from a couple of thick slices of good white bread and tear them up.  Puree everything in a blender with salt, pepper, lots of olive oil, and a splash of sherry vinegar, adding just enough water (or ice) to thin the mixture. Serve garnished with a drizzle of olive oil and chopped basil or mint leaves.  Try peaches or melons instead of tomatoes, or add anchovies for more flavor.  Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet. Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson. Learn more about your ad choices. Visit megaphone.fm/adchoices
May 19, 2021
Food with Mark Bittman Is Coming May 24
190
Former New York Times food journalist and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) is obsessed with everything about food. Each week on FOOD, Mark sits down with a different guest, ranging from Chef Tom Colicchio to Jane Goodall to Carla Hall, and to important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet.  They talk recipes, ingredients, how to shop, what to cook tonight, and what you can do to help build a better food system. Mark even takes your questions, and gives advice – cooking and otherwise! Whatever you want is fair game, from how to boil an egg to how to feed your picky toddler to how to increase people’s control over the role food plays in our lives.  Food is the one substance that connects everything to everything else, and it connects us all: Not only can we not live without it, not only does it determine much of what goes on in the world, but – We Love It! Subscribe now to FOOD WITH MARK BITTMAN on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson. Keep up with Mark at www.markbittman.com or www.bittmanproject.com. Follow Mark on Twitter @bittman and on instagram @markbittman. FOOD WITH MARK BITTMAN is an Airwave Media podcast.  Learn more about your ad choices. Visit megaphone.fm/adchoices
May 18, 2021