Food with Mark Bittman

By Mark Bittman

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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!

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Episode Date
Kwame Onwuachi & the Draw of Intentional Food
27:00

The chef and author, Kwame Onwuachi, talks to Mark about his meaningful upbringing in the Bronx and Nigeria, a shifting mindset on "what's next," and what "American" food means to him.


For this week's recipe using plantains from Kwame's new book, My America: Recipes from a Young Black Chef, head over to Bittman Project, here.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.



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May 24, 2022
Lesley Nicol on Veganism & Being Mrs. Patmore
34:52

Mark talks to the accomplished actress, Leslie Nicol, about the food on Downton Abbey, how the show inspired her to go vegan, and what it was actually like to wear the infamous Mrs. Beaver costume.


For our recipe for English Cream Scones, head to the Bittman Project, here.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.



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May 17, 2022
Frank Bruni and the Hidden Beauty of Aging
32:13

Mark talks to the much admired New York Times columnist, Frank Bruni, about an unexpected introduction to getting older, what it’s like to go from revered food critic to normal diner, and how to be less fearful about what’s next. Frank has a new book out, The Beauty of Dusk: On Vision Lost and Found, which is available now where ever books are sold. Get it here.



Get the recipe for BruniBerry, here, at The Bittman Project.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.



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May 10, 2022
The Glorious, Victorious Asma Khan
37:21

Mark talks to the groundbreaking chef, Asma Khan, about the importance of the Anglo-Indian influence, how food and cooking are undervalued, and the beauty of interfamily lessons across generations.


Recipe of the week: Khatteh Ande (Eggs in Tamarind Gravy)


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.



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May 03, 2022
The Joyful Anomaly: Al Roker
31:42

Mark talks to the TODAY host, Al Roker, about how he maintains his infamous joy, his favorite ways to cook when guests come for dinner, and how to stay positive when it comes to climate change.


We've posted Al's Rub over at The Bittman Project, here.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.



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Apr 26, 2022
Alison Bechdel on Eating and Cartooning
24:01

Mark talks to the trailblazing cartoonist about meat vs. not, how she gets her zen, and the origins of the Bechdel test.


Check out the Peanutty Chopped Salad, here.



Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.



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Apr 19, 2022
Sheldon Simeon and the Hawai'i You Don't Know
25:09

Mark talks to universally beloved chef (and recent James Beard nominee) Sheldon Simeon about learning to butcher chickens in first grade, the divide between Hawaiian natives and tourists, and cooking for three days straight.


Get the Maui Kale Salad with Sweet Onion Dressing, here.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.



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Apr 12, 2022
Secretary Tom Vilsack Reimagines Food Policy
53:47

Mark is surprised by new directions taken by the USDA in this conversation with Secretary of Agriculture Tom Vilsack. The discussion continues with Ricardo Salvador, senior scientist and director of the Union of Concerned Scientists Food & Environment Program.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.



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Apr 05, 2022
Who’s Interviewing Who? It’s Laura Linney!
31:13

Mark talks to actress Laura Linney about the amazing women of Ozark, the parallels between cooking and acting, and her memories of the iconic Truman Show.


Stick around after the interview for Mark's classic recipe for Grilled or Broiled Shrimp Salad with Thai Basil. You'll find it here at The Bittman Project where we're building a community of home cooks around all things food.


A big thank you to Moby and The Void Pacific Choir for the new theme music.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.



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Mar 29, 2022
Coming Soon: Mark is back with Laura Linney and more.
1:51

Mark welcomes new and ‘old’ listeners to season three of Food with Mark Bittman.


Subscribe to Food with Mark Bittman to ensure you never miss an episode.


Or connect with Mark and the Bittman team at www.bittmanproject.com or on Twitter, Instagram or Facebook.




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Mar 14, 2022
Bittman Bread!
29:28

In this special episode, Mark and Kerri Conan talk about their new book Bittman Bread: No-Knead Whole Grain Baking for Every Day. Bittman Bread is now available wherever books are sold, and it makes a wonderful holiday gift.

We want to give a special thank you to our presenting sponsor Cairnspring Mills. Cairnspring Mills is a social purpose company that makes naturally nutritious fresh flours from local grains that are used by seven James Beard award winning chefs including some of the best bakeries on the West Coast. Each of their flours is stone-milled from a single variety of specialty grain handpicked for how it bakes and the way it tastes. Visit Cairnspring.com and use the special code Bittman20 to get 20% off your first order.

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. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.



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Dec 22, 2021
Reimagining Soul Food w/ Chris Carter
41:29

Mark talks to Rev. Dr. Christopher Carter about three eating practices to live by, soul food as a "living organism," and why Black veganism makes so much sense.

Order Dr. Carter's new book The Spirit of Soul Food: Race, Faith, and Food Justice wherever books are sold. Follow him on Twitter at @Dr_ChrisCarter or at www.drchristophercarter.com.

This episode was sponsored by Charles Schwab (www.schwab.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. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.



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Dec 13, 2021
Chef Yotam Ottolenghi and Mayukh Sen
52:15

Mark talks to Yotam Ottolenghi about veganism, the hardest vegetables to cook, and what the "real" hummus is; and to Mayukh Sen about the complicated legacy of Julia Child, the beauty and power of women in food, and what "success" for immigrants really looks like. 

Order Yotam Ottolenghi's book Ottolenghi Test Kitchen: Shelf Love and Mayukh Sen's book Taste Makers: Seven Immigrant Women Who Revolutionized Food in America wherever books are sold.

This episode was sponsored by Charles Schwab (www.schwab.com) and Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off).

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. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.



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Dec 07, 2021
Ray Anthony Barrett Talks Art and Food
30:15

Mark talks with chef and artist Ray Anthony Barrett about the connection between art and food. Follow Ray on Instagram at @rayanthonybarrett, and you can learn more about his catering and pop-up kitchen Cinque at www.cinquelosangeles.com.

This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off) and Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off).

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. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.



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Nov 29, 2021
The New Guard of the Food World
29:41

Mark talks to new publisher and vegan extraordinaire Bryant Terry about the reinvention of food media, nurturing his daughter in the kitchen, and why he chose to include meat in his new book. Plus, a conversation with seventeen-year-old Rahanna Bisseret Martinez about the problems with food television, tweaking her family's recipes, and how to foster a love of cooking in young people. 

This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off) and Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off).

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. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.



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Nov 22, 2021
Rhiannon Giddens and Francesco Turrisi
37:06

Mark talks to the prolific musicians about being "the other," the profound similarities between food and music, and biscuits vs. scones. Be sure to check out Rhiannon Giddens and Francesco Turrisi's new album They're Calling Me Home.

This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off), Mr. Espresso (www.mrespresso.com and promo code FreeShip1978 for free shipping), Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off), and Hodo Foods ( www.hodofoods.com/bittman to get your coupon to try ANY Hodo products).

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. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.



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Nov 15, 2021
Cookie Monster and Gonger Tell All!
31:22

Two of the world's best-loved monsters talk to Mark about "starberries," cooking together, and missing Gordon and Maria. Plus, Rosemarie Truglio, Senior Vice President of Curriculum and Content at Sesame Workshop, on Sesame's food content and how Cookie Monster plays a pivotal role. 

This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off), Mr. Espresso (www.mrespresso.com and promo code FreeShip1978 for free shipping), Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off), and Hodo Foods ( www.hodofoods.com/bittman to get your coupon to try ANY Hodo products).

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. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.



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Nov 08, 2021
Sutton Foster and the Beauty of First Tastes
31:02

Kate Bittman talks to the actress and author about her coming up in the worlds of acting and food, crafting the blues away, and crocheting for Hugh Jackman.

Order Sutton Foster's new book Hooked: How Crafting Saved My Life wherever books are sold. This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off), Mr. Espresso (www.mrespresso.com and promo code FreeShip1978 for free shipping), Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off), and Hodo Foods ( www.hodofoods.com/bittman to get your coupon to try ANY Hodo products).

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. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.



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Nov 01, 2021
Black Farmers and the Way Forward
39:46

Mark talks to author/filmmaker Natalie Baszile and farmer and advocate Melony Edwards about farming joy, reparations, and how to incentivize sustainable practices. Order Natalie's book We Are Each Other's Harvest: Celebrating African American Farmers, Land, and Legacy wherever books are sold.

This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off), Mr. Espresso (www.mrespresso.com and promo code FreeShip1978 for free shipping), Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off), and Hodo Foods ( www.hodofoods.com/bittman to get your coupon to try ANY Hodo products).

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. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.



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Oct 25, 2021
Stanley Tucci's Life Through Food
30:06

Mark talks to the adored actor Stanley Tucci about his delicious childhood, acting vs. food, and Fluffernutter sandwiches. Order his book Taste: My Life Through Food wherever books are sold.

This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off), O Olive Oil (www.ooiliveoil.com/Food for 20% off at this url), Mr. Espresso (www.mrespresso.com and promo code FreeShip1978 for free shipping), and Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off).

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. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.



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Oct 19, 2021
Marcia Chatelain and the McUniverse
31:00

Mark talks to Pulitzer Prize winner Dr. Marcia Chatelain about the fascinating relationship between Black America and McDonalds, how McDonalds can lift people up (and bring them down), and her dreams for her child's future eating habits. 

Order Marcia's book Franchise: The Golden Arches in Black America wherever books are sold. Today's episode was sponsored by Brami Snacks (promo code BITTMAN30), Mr. Espresso (promo code FREESHIP1978, and O Olive Oil.

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. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.



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Oct 11, 2021
David Sedaris on the Beauty of Jello
43:40

Mark talks to one of the world's funniest people David Sedaris about cooking while bathing, the art of joke-telling, and why Jello should not be made from scratch. 

Order David's new book A Carnival of Snackery: Diaries (2003-2020) wherever books are sold. Today's episode was sponsored by Brami Snacks (promo code BITTMAN30), Mr. Espresso (promo code FREESHIP1978, and O Olive Oil.

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. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.



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Oct 04, 2021
José Andrés on Feeding the World
50:10

Mark talks to chef and philanthropist José Andrés about how he ate growing up, his pivot from full-time chef to well-known humanitarian, and how the pandemic has changed him and the way he does business.

Follow José on social media at @chefjoseandres and World Central Kitchen at @WCKitchen. Find the recipes from today's episode at at www.bittmanproject.com.

Today's episode was sponsored by Betterhelp (www.betterhelp.com/food), Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off), Mr. Espresso (www.mrespresso.com and promo code FREESHIP1978 for free shipping), and O Olive Oil (www.ooiliveoil.com/Food for 20% off.

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.



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Sep 27, 2021
Activist Raj Patel on Food Justice
47:49

Mark talks with activist Raj Patel talks about food sovereignty, making our global food system more just, his role in the Via Campesina movement, and his new film The Ants & The Grasshopper. Follow Raj at www.rajpatel.org and on Twitter at @_RajPatel.

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.



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Aug 02, 2021
Moby Talks Music, Veganism, and Sobriety
51:58

Mark talks to the hugely popular musician Moby about veganism (to preach or not to preach?), philanthropy, music, and the hard realities of sobriety. Follow him on Twitter on @Moby.

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.



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Jul 26, 2021
Chef Tom Colicchio Talks Food and Food Advocacy
44:28

From Gramercy Tavern to Top Chef, Tom Colicchio is an icon in the food world and powerful force for better food policy. He talks about the many hats he wears, his role as head judge on Top Chef, how his restaurants adapted during the pandemic, and his newest book.

See Tom Colicchio on Bravo's Top Chef and subscribe to his podcast Citizen Chef. Follow him on Twitter, Instagram, and Facebook at @tomcolicchio. 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.



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Jul 19, 2021
Bon Appétit Editor Dawn Davis
42:04

Mark talks to Dawn Davis, Editor-in-Chief of Bon Appétit, about her passion for New York, revamping one of the oldest brands in food media, and how food really does affect almost everything.

Subscribe to Bon Appétit at www.bonappetit.com. Follow Bon Appétit at @bonappetit on Twitter and @bonappetitmag on Facebook and Instagram. 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.



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Jul 12, 2021
The Ever Hopeful Jane Goodall
32:08

Mark talks to Jane Goodall about (not) eating animals, her work beyond the chimps, and precisely why she remains ever hopeful. Order Jane's new cookbook #EATMEATLESS: Good for Animals, the Earth & All wherever books are sold. Visit www.janegoodall.org to learn more about the wonderful work of The Jane Goodall Institute. Follow Jane on Twitter and Instagram at @JaneGoodallInst and @JaneGoddall on Facebook.

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.



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Jul 05, 2021
The Big Barbecue Special with Adrian E. Miller
44:53

Mark talks to Adrian E. Miller about the true definition of barbecue, its roots and evolution, and his years-long, comprehensive food journey


Order Adrian's new book Black Smoke: African Americans and the United States of Barbecue wherever books are sold. Find the recipes from today's episode 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.



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Jun 28, 2021
Stephen Satterfield on Food Origins and Race
39:52

Mark talks to Stephen Satterfield about the problematic nature of the luxury food and wine industry, the value of pursuing a place of origin in all things (including food), and how his new show, Netflix's High on the Hogis both timely and way past time. 

Watch Stephen Satterfield's new series High on the Hog now streaming on Netflix. Follow Stephen on Twitter and Instagram at @isawstephen. 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.



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Jun 21, 2021
The Graceful Evolution of Eric Ripert
50:25

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.



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Jun 14, 2021
Carla Hall Takes a Culinary Tour of the South
42:28

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.



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Jun 07, 2021
Ted Danson on Eating Fish with a Clean Conscience
47:41

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.



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Jun 01, 2021
Nigella Lawson
47:34

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.



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Jun 01, 2021
Bittman Bite: The Perfect Five Minute Salad
1:48

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.



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May 22, 2021
Bittman Bite: Grilled Chicken Kabobs
1:57

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.



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May 21, 2021
Bittman Bite: Fish Tacos
2:14

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.



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May 20, 2021
Bittman Bite: The Best Grilled Cheese Ever
2:17

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.



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May 19, 2021
Bittman Bite: Summer Gazpacho
2:17

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.



See acast.com/privacy for privacy and opt-out information.

May 19, 2021