Food with Mark Bittman: Recent Episodes
Mark Bittman
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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The musician and avid cook talks to Mark and Kate about the learning processes of cooking and playing music, why Italians get so mad about Italian-American food, Italian food legends vs. history, and knowing your pasta.
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey
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The prolific food writer and cook talks to Mark and Kate about having one foot in two cultures; the auntie whisperer network – or, how Indians in America learned to make do without some of their beloved staples, and how they learned to make do with what was readily available; and why and how the term "fusion" got a dirty rep.
Find the recipe for Khushbu's Masala Smashed Potatoes on the Bittman Project: https://bittmanproject.com/recipe/masala-smashed-potatoes/
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey
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The chef and author talks to Mark and Kate about the dangers of simplifying reality; why we should recognize and champion origin, and how doing so is a lesson in humility; the effect the Israeli conflict has had, and continues to have, on agriculture; and his new book, which is a loving tribute to his home, Bethlehem.
We're sharing two recipes from Bethlehem on the Bittman Project – Fig Salad, and Mujadara – and you can find them here.
https://bittmanproject.com/recipe/fadi-kattans-fig-salad/
https://bittmanproject.com/recipe/fadi-kattans-mujadara/
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey
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A rerun full of Southern charm! Ed and Ryan Mitchell, the dynamic father/son duo, talk to the father/daughter duo (Mark and Kate) about their respective paths to pitmaster, transforming the tradition of authentic barbecue into a pure labor of love, and why working together ended up being the best thing for both of them.
Head here for the Mitchells' 'I Don't Eat Everybody's Potato Salad!'
https://bittmanproject.com/recipe/ed-mitchells-i-dont-eat-everybodys-potato-salad/
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey
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Kendal Chavez, Food and Hunger Advisor in the office of New Mexico Governor Michelle Lujan Grisham; Curt Ellis, co-founder of FoodCorps; and Stephanie Lip, Senior School Food Operations Specialist at the Chef Ann Foundation talk to Mark about all things school food – "the biggest restaurant chain in the country." Why what we feed our kids is fundamental to our democracy, why school food is a political football, who's got the power to shape school food now, and all the great work that's happening.
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey
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The author of The Year of Living Constitutionally talks to Mark and Kate about how he threw an 18th century dinner party and what we can all learn from it; the things that people in the 1700s got right when it came to elections; the reactions he got when he walked around Manhattan with a tricorne hat and carrying a musket; and his family's reaction to his year of attempting to follow the original meaning of the Constitution.
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey
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The author and cook talks to Kate about what she remembers about fleeing her home in Cambodia at the age of nine, five years before the genocide; how the memory of her mother's cooking saved her life; why, and how, she decided to reclaim her family's recipes; and what brings her true happiness now.
The recipe mentioned on today's show can be found on the Bittman Project, here: https://bittmanproject.com/recipe/chantha-nguons-sour-chicken-lime-soup-village-style-sgnao-chruok-sach-mouan
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey
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Professor Ashley Gearhardt, of the University of Michigan Department of Psychology, talks to Mark and Kate about why she's so addicted to studying the science behind ultra-processed food addiction, and how she got into it; how ultra-processed foods are different from beer or cigarettes (and how they're not); what differentiates people who get addicted and people who don't; and exactly how foods are designed to reel you in. PLUS: Food stylist Barrett Washburne talks to Kate about where the trends are heading.
If you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey
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The innovative chef talks to Kate about the importance of cultivating one's own identity, notably when it comes to food; why he's not in the business of nostalgia; his unique ability to read the taste of food; and his new memoir, Good Taste. PLUS: More from food stylist Barrett Washburne, who talks to Kate about wasted plate space, giving props to prop stylists, and how to style brown food.
If you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey
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Mark talks to the astute environmentalist and writer about climate: The good news and the bad, how we can stop setting things on fire, the most important thing an individual can do, and how to make good trouble. Plus: Is Earth Day still relevant? And Kate takes the next round of questions for food stylist Barrett Washburne: all about his essential styling tools and how to take better food photos.
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey
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Coming to you from Nagasaki, Japan! Mark and his partner, Kathleen Finlay, talk to each other about their trip to one of Japan's school lunch centers, a place that serves 1,750 students and serves as an excellent model for what a progressive lunch program looks like: carefully curated and delicious menu, cooked from fresh and seasonal ingredients; made affordable for everyone; no time limit; a focus on service and community and making food a part of education. PLUS: More from food stylist Barrett Washburne, who talks to Kate about the laws around food styling and weird things that are done to foods — like supergluing a turkey.
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments about the show? Email food@markbittman.com.
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Mark and Kate talk to food's most tireless champion about public education as the last bastion of democracy, thirty years of Edible Schoolyard, and tomato confit. PLUS: Food stylist Barrett Washburne is back, and talks to Kate about how much food is thrown out vs eaten on a shoot, the best way to make something look like it’s fresh out of the oven, and food styling tips and tricks.
To get Alice Waters's recipe for Colorful Carrots with Butter and Honey, head to The Bittman Project: bittmanproject.com/recipe/alice-waterss-colorful-carrots-with-butter-and-honey/
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments about the show? Email food@markbittman.com.
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Journalist Tom Philpott talks to Mark about how to decode wonky farm bill conversations (and why it matters), why we're having another erosion crisis, and how to turn farmers into conservationists without telling them what to do. PLUS: Food stylist Barrett Washburne talks to Kate about how he got into food styling and how he feels about it, why pots and pans always look so clean on TV, and how to get YOUR pots and pans really clean.
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments about the show? Email food@markbittman.com.
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Oral historian and journalist Von Diaz talks to Mark and Kate about the connections that tropical islands share, in general and as related to cooking; the urgency to perfect dishes, build a resilient pantry, and learn to cook sustainably when living on a tropical island; the culture of kindness that seems to emanate from island living; and what got her so interested in telling other people's stories.
To get the recipe for Von Diaz's Keshi Yena, head to the Bittman Project: https://bittmanproject.com/recipe/von-diazs-keshi-yena-stuffed-cheese/
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments about the show? Email food@markbittman.com.
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Washington Post columnist Allison Robicelli talks to Mark and Kate about the shame that comes with alcoholism, sobriety as a "trend" and watching things change, and why nonalcoholic beverages are so important.
For the six nonalcoholic things Allison loves, head here: bittmanproject.com/food-with-mark-bittman-allison-robicelli/
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments about the show? Email food@markbittman.com.
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Leading British social historian Patrick Joyce talks to Mark and Kate about the actual meaning behind the word "peasant" and why it's been co-opted so much, what we should be mourning about the near loss of peasant life and what we can learn from it, and the poignancy of seeing generations change.
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments about the show? Email food@markbittman.com.
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The thoughtful and talented chef talks to Mark and Kate about why she named her dinner series and new book Code Noir, after a monstrous set of French regulations put into effect by Louis XIV; why some island cultures gradually veer towards the cultural homogeneity of the US; why pulling on heartstrings is sometimes the best way; and her showboat recipe.
Find the recipe for Lelani Lewis's Plantain and Pumpkin Curry on the Bittman Project: https://bittmanproject.com/recipe/lelani-lewiss-plantain-and-pumpkin-curry/
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments about the show? Email food@markbittman.com.
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The Dandelion Chocolate Chief Sourcerer talks to Mark and Kate about why there's massive volatility in the cocoa market right now, what sustainable and fair sourcing actually means in the cocoa industry, and how and why people should think about chocolate differently.
Find the recipe for Dandelion Chocolate's "Maybe the Very Best Chocolate Chip Cookies" here: https://bittmanproject.com/recipe/dandelion-chocolates-maybe-the-very-best-chocolate-chip-cookies/
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments about the show? Email food@markbittman.com.
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Chef Mavis-Jay Sanders talks to Mark and Kate about how she got into cooking and why her parents were unsure about it, her transition from being a chef to being a chef-activist and the work she does in both areas, and why knowing how to give feedback successfully is one of the most important lessons a person can learn — in every field.
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments about the show? Email food@markbittman.com.
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The wildly popular chef and champion of good food talks to Mark about what's changed in his almost 25 years of cooking in the public eye, big picture food advice, and why there's room for optimism.
Find the recipes from today's episode at bittmanproject.com/recipe/jamie-olivers-charred-brussels/ and bittmanproject.com/recipe/jools-chocolate-dreams/
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments about the show? Email food@markbittman.com.
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Tofu evangelist George Stiffman talks to Mark and Kate about working under a fifth-generation tofu master, the vast array of misconceptions Americans have about tofu, why the misunderstood protein is better than fake meat, and a personal favorite: exploding juice tofu.
View this episode's recipe and show notes here: bittmanproject.com/recipe/broken-cuisines-mediterranean-cherry-tomato-chickpeas/
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments about the show? Email food@markbittman.com.
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Journalist Michele Norris talks to Mark about how she came to start her podcast, Your Mama's Kitchen; the standout moments in her (amazing) career; and how she preps for meals 30 days ahead.
View this episode's recipe and show notes here: https://bittmanproject.com/recipe/michele-norriss-zucchini-bread/
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments about the show? Email food@markbittman.com.
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A perfect rerun for the new year: Chef and food stylist Aliza Sokolow, and Top Chef Canada host Eden Grinshpan chat with Kate about how we should be talking to kids about food, why kids will try the strangest things and eschew what seems like a natural win, and learning to just let go of the frustrations and roll with it. With very special guests Lily and Zoe Clark, Meera and Mario Mehta, Ayv Nivron, and Holden Traverse.
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments about the show? Email food@markbittman.com.
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God's Love We Deliver executive chef Andre Daquigan talks to Mark and Kate about what the holidays are like at an organization that routinely prepares and delivers 13,000 meals a day; why he loves his job so much, and what makes others so passionate about the organization; and how God's Love has changed since it was founded in 1985, during the height of the AIDS crisis.
View this episode's recipe and show notes here: https://bittmanproject.com/recipe/smoky-braised-winter-squash-soup/
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments about the show? Email food@markbittman.com.
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Professional climber and good food advocate Kate Rutherford talks to Mark and Kate about her childhood in Alaska (commuting by dogsled!); how Patagonia founder Yvon Chouinard got her interested in regenerative agriculture and food activism; and why and how she's making it easier for rock climbers to source local food wherever they climb.
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments about the show? Email food@markbittman.com.
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A revisiting of beloved food writer Claudia Roden's conversation with Mark, in which she talks about her days living in Europe with a bubble of Jewish refugees from Egypt, how and why that experience got her interested in collecting recipes, and the meaning of "Jewish" food.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/roden
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments about the show? Email food@markbittman.com.
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In this special recording of José Andres and Mark's recent event at the Chicago Humanities Festival, José talks to Mark about why cooks are among the best people to help in an emergency, how "doing good" is not good enough anymore, the organization that changed his life, why food waste is a terrible term, and imperfect parenting.
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments about the show? Email food@markbittman.com.
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Chef Adrienne Cheatham; Marvette Meggett and her late, wonderful mother, Emily Meggett; Senator Cory Booker; and one of the world's most beloved monsters, Sesame Street's Gonger, join Mark and Kate to talk collards, passing the baton, Thanksgiving in Vegas, and, of course, the things and people that matter most.
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments about the show? Email food@markbittman.com.
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Thanksgiving episode one of two! In this episode — previously aired a year ago — Nigella Lawson, Tom Colicchio, Stephen Satterfield, and Sheldon Simeon talk to Mark and Kate about Thanksgiving as a Brit (Lawson), the absolute BEST way to cook your turkey (Colicchio), whether Thanksgiving is worth defending (Satterfield), and whether turkey is devil's meat (Simeon).
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/thanksgiving-pod
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments about the show? Email food@markbittman.com.
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Andrea Nguyen and her mom, Clara, talk to Mark and Kerri about what it was like coming from Vietnam to the US in 1975, rediscovering how people ate in the past—but doing so with a modern twist, why the Mediterranean diet is problematic, and rice paper gamechangers.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/andrea-nguyens-char-siu-roasted-cauliflower
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments about the show? Email food@markbittman.com.
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Today, we revisit a popular episode from a year ago: Kerri Conan and Mark talk to Kate about the revised edition of How to Cook Everything Fast, the myth of mise en place, learning a method of cooking that will last a lifetime, and Noodles with Minty Scallion Sauce and Sliced Chicken.
View this episode's recipe and show notes here: https://www.bittmanproject.com/i/87455669/spinach-carbonara
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments about the show? Email food@markbittman.com.
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The acclaimed NYC-based chef talks to Mark and Kate about how to eat Korean food, the best ways to enjoy banchan, what goes into writing a comprehensive cookbook, and how the word "authentic" translates to memory and nostalgia.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/junghyun-jp-park-napa-cabbage-kimchi-mandu
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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.
Questions or comments about the show? Email food@markbittman.com.
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Wellness in the Schools co-founder Nancy Easton and WITS executive chef Bill Telepan talk to Mark about how they went from feeding one school to feeding 190, how to see real systemic change when it comes to kids and food, developing recipes for schools, and making cooking chili for 300 look easy.
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.
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Writer Andrew Friedman and farmer Jon Templin talk to Mark and Kate about the many people who play roles in getting your restaurant meal to the table — from farmers, to delivery people, to chefs, to servers, and more — and the nuance behind what makes it work so smoothly.
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Today, we revisit an episode that many people loved: Chef, cook, and writer Jacques Pépin talks to Mark and Kate about cooking by instinct, how to work with a recipe, and choosing a job at Howard Johnson's over one with President Kennedy.
View this episode's recipe and show notes here: https://www.bittmanproject.com/i/76465159/eggs-jeannette
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Chef Edward Lee and Lindsey Ofcacek, founders of the Lee Initiative, talk to Mark about their upcoming think tank/nonprofit restaurant — and Mark's — plus what the restaurant of the future will look like and if we even want fine dining to continue to exist.
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Writer and chef Klancy Miller talks to Mark and Kate about writing the book you want to read (a la Toni Morrison), how the food world now is better than the one she entered into, and her love of pop-ups. Plus: Jerusha Klemperer, director of FoodPrint, talks to Mark about PFAS, the "forever chemicals," and how they've ended up in well water, on farms, in food, and, ultimately, in people's bodies.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/klancy-miller-foodprint-pfas-smoked-okra-dip
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Michael Jacobson, one of the pioneers of food activism, talks to Mark about what we can learn about food and change from past decades, the steadfastness of our sodium consumption, why the federal government won't give big support to small farms, and a museum that explores food in all its dimensions.
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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.
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Trailblazing restaurateurs Lui and Trenor talk to Mark about the history of sushi, how they went from environmentally responsible fish to plant-based creativity, and why we don't need to choose between principles and good food.
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The prolific and very charming doctor, professor, and author talks to Mark and Kate about how ultra-processed foods came to exist and why they're so addictive, why hangovers and recovering from illness make junk food so craveable, what kind of oils you should be cooking with, and how we can actually make moves to eat better.
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The acclaimed writer talks to Mark about being the world's worst busboy, "the alleged parting of the Red Sea," unintentionally writing about murders, how to make smoked mackerel pâté, and his storied career.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/mark-bittman-applesauce
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In this 2021 episode, Mark talks to Cookie Monster and Gonger about starberries, dinner parties, and Mark's crush on Maria; plus, Rosemarie Truglio, Senior Vice President of Curriculum and Content at Sesame Workshop, joins to talk about sometimes foods vs anytime foods, softening the power of a cookie, and decades of important work at Sesame Street.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/cookie-monster-and-gonger-tell-all
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The food director of bon appétittalks to Mark and Kate about recipes vs. templates, his podcast, ugly 6pm scrambling, and his top four summer recipes.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/chris-moroccos-corn-and-chickpea
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In this conversation from 2022, frontline climate activist Bill McKibben talks to Mark about why the 1980 presidential election resulted in the most fateful decision of our time on this planet, how we stopped thinking about society and started thinking about individuals, the interrelation of white supremacy and climate, and what we can do to move in a positive direction.
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The lovely, lively baking genius talks to Holly Haines and Mark about pork floss and ube, preconceptions about Filipino and American desserts, and fish on cookies.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-abi-balingit
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The Mexico City-based chef talks to Mark, Kate, and his biographer, Laura Tillman, about his incredible journey from a childhood as a migrant farmworker and subsequent deportation to star chef, why he feels like despite all he does, it will never feel like enough, and how he's managing the turning point that comes for many chefs.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-lalo-garcia-porcini
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A warm and fuzzy episode from 2022! America's sweetheart Al Roker talks to Mark about his passion for weather history, how he stays positive when it comes to climate change, how he's seen food change on the TODAY set through the years, and the joy of cooking.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/yes-al-roker-is-actually-that-lovable
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The wildly popular Brooklyn-based chef talks to Mark and Kate about why the slow cook makes Iranian food special, the best way to enjoy a dinner party, and leaving Iran for the US in the 1980s.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-nasim-alikhani
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The prolific food writer talks to Mark and Kate about the un-exact nature of flavor pairing ("it should be right-ish"), why an unexpected combination like orange and coffee works so well, and the only way to eat fish and chips.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/coffee-and-maple-syrup
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The father/son (Ed and Ryan) team talk to the father/daughter team (Mark and Kate) about their respective paths to pitmaster, transforming the tradition of authentic barbecue into a pure labor of love, and why working together ended up being the best thing for both of them.
Head here for the Mitchells' 'I Don't Eat Everybody's Potato Salad!' recipe:https://www.bittmanproject.com/p/food-with-mark-bittman-ed-and-ryan-mitchell
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Katz talks to Mark and Kate about why it's important to address weight from the heart, pharmacotherapy and the law of unintended consequences, and the goods and bads of Ozempic.
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Revisiting Mark's conversation with Kwame Onwuachi, chef/owner of Tatiana, which was just named best restaurant in New York City by the New York Times. Chef Onwuachi talked to Mark about the dilemma of the creative person, "American cuisine," and running a candy ring on the NYC subway.
Want today's recipe, Chef Kwame Onwuachi's Sweet Plantains with Avocado Crema? Get it here:https://www.bittmanproject.com/p/kwame-onwuachi
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The former congressman and Ohio Senate nominee talks to Mark and Kate about how life as a high school QB led to politics, how politics led to food, and the beauty of being home a bit more.
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Writer and comedy queen Samantha Irby talks to Holly and Kate about palate evolutions, freaking out at Trader Joe's, and not thinking too deeply.
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It's a feed drop! We're swapping shows with Your Last Meal with Rachel Belle — a show that, yes, asks every guest what their last meal would be, but also consults with chefs and culinary anthropologists, ice cream scientists and hungry astronauts to uncover the history, science, and culture of these dishes. The episode we're featuring today boasts a guest like no other: comedian Margaret Cho! Join her as she talks to Rachel about spam musubi, opening for Jerry Seinfeld in her late teens, and foraging with her family as a kid.
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Colorado Senator Michael Bennet talks to Kate and Mark about how being superintendent of Denver Public Schools stoked his interest in food rights, what inspires him and why we should feel hopeful, his newfound interest in cooking, and why cast iron reigns supreme.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-senator-michael-bennet
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The internationally-acclaimed chef talks to Kate and Mark about her new book, community gardens in action, opening a restaurant in NYC, and the time she (accidentally) fermented her clothes.
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In celebration of Earth Day, Lauren Sweeney, CEO and co-founder of DeliverZero, talks to Mark about how she's changing takeout and delivery packaging and how, one day soon, single-use packaging "will seem like smoking on an airplane"; plus, a second look at a two-year-old interview with the incomparable Jane Goodall, who talks to Mark about our collective "indomitable spirit" and why she's hopeful.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-earth-day
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Writer Delia Ephron talks to Kate and Mark about the fortieth anniversary of Nora Ephron's Heartburn, her food relationship with her sister, books vs. movies, and the New York culinary universe.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-delia-ephron
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The stand up comedian and Cobra Kaiactor talks to Mark and Kate about hunting on the Long Island Expressway, how he became a pretentious foodie at the ripe old age of 11, and looking for love in all the wrong places.
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The humanitarian and chef talks to Mark about the way he ate growing up, the dark side of street food, the question of “too much empathy," and, of course, World Central Kitchen.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-jose-andres
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The queen of home cooking talks to Mark about food and comfort, 'guilty pleasures' and misogyny, and why it's good for people to see bad knife skills.
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The prolific New Yorker writer talks to Mark and Kate about micro mastery vs macro mastery, the ideal way to get a soufflé to rise, and his favorite New York meals.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-adam-gopnik
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Top Chef Canada host Eden Grinshpan and author and Emmy winner Aliza Sokolow talk to Kate about the strange things kids will try (fish eyeballs and baking soda), picky picky eaters, and teaching our children about food. With very special guests Lily and Zoe Clark, Meera and Mario Mehta, Ayv Nivron, and Holden Traverse.
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Revisiting Mark’s talk with the acclaimed chef-owner of Le Bernardin — who just earned his sixth four-star review from The New York Times — about sustainability and common sense, pandemic silver linings, and lifelong influences.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-eric-ripert
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The shining star of New Orleans talks to Kate and Mark about struggle meals, tourist food in her hometown, Cajun vs. Creole, and the power of tough love.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-toya-boudy
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James Beard winning chef Vishwesh Bhatt talks to Mark and Kate about the marvelous flexibility of food, how "fusion" became a dirty word, and grocery store birthday cake.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-vishwesh-bhatt
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Kathleen Finlay, president of Glynwood, and Mark talk with Black Farmer Fund co-founders Olivia Watkins and Karen Washington about the special, specific challenges facing Black farmers; who the food system "belongs" to; and how to combat the inherent racial injustices in the US food system, notably as applied to farmers.
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Melissa McCart and Mark talk to Peter Hoffman about how the "trend" of sourcing well has changed, cooking beans in the fireplace, and how to embrace seasonality to the fullest — even if you're an urban dweller.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/peter-hoffman-fireplace-beans
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Revisiting David Sedaris chatting with Mark about his favorite jokes, bathing while cooking, and why ridiculous things always seem to happen to him.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/david-sedaris-and-amatriciana
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The New York Times Cooking writer talks to Mark and Kate about what the word "authentic" has come to mean, the beauty of the growth and evolution of Korean food, and making kimchi in small spaces.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/eric-kim-boiled-peanuts
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Holly and Kate talk to restaurateur and philanthropist Pinky Cole about how her wildly popular vegan chain, Slutty Vegan, targets meat lovers; philanthropy and opportunity; living with a meat-loving man; and mom guilt.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/pinky-cole
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Mark and Kate talk to cook and food writer Hannah Che about personal food choices vs. community, what exactly makes cooking vegetables so different from cooking meat, and the three categories of vegetarian Chinese cooking.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/chinese-vegetarian
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Mark and Kate talk to public health advocate Marion Nestle about a life in food politics, corporate power over the food supply, and NYC in the 1950s.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/nestle
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.
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Culinary historian and writer Regula Ysewijn chats about the crazy British tradition of boar's head, writing the Downton Abbey Christmas Cookbook, and how Charles Dickens saved Christmas; and former royal chef Carolyn Robb talks about the unfair tradition of "Bad British food" and how Christmas makes up for it, the rewards and challenges of being a royal chef, and how King Charles was ahead of his time.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/christmas-pod
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.
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Mark talks to a true culinary wonder about Hanukkah traditions everywhere, the changing nature of recipes, and the meaning of "Jewish food."
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/roden
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.
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Kate and Melissa talk to two of New York's most beloved restaurateurs about being a purist vs a regionalist, the supreme reign of artichokes, and how to buy good olive oil.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/via-carota
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.
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Kate talks to Kerri Conan and Mark about the choreography of making meals, learning a method of cooking that will last a lifetime, and Mark's new book, the completely revised How to Cook Everything Fast.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/fast-podcast
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.
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Questions or comments about the show? Email food@markbittman.com.
Adrienne Cheatham, Emily and Marvette Meggett, Senator Cory Booker, and Sesame Street's Gonger join Mark and Kate to talk collards, passing the baton, Thanksgiving in Vegas, and, of course, the things and people that matter most.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/the-only-thing-to-listen-to-while
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.
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Tom Colicchio, Stephen Satterfield, Sheldon Simeon, and Nigella Lawson join Mark and Kate to talk lasagna appetizers, holiday contemplation, adobo turkey tails, and bread sauce.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/thanksgiving-pod
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.
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Mark and Kate talk to the incomparable actor about finding comedy in a soft place, eating like a goldfish, love of family, and the similarities between "Schitt's Creek" and his new show, "The Big Brunch."
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/levy
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.
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Mark talks to one of our most forward-thinking Senators about Big Food's long standing capability of corrupting food policy, the possibility of real change, why a Twinkie is cheaper than an apple, and how we can find our way back to regional food systems.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/booker
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.
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Mark and Kate talk to food's most tireless champion about public education as the last bastion of democracy, thirty years of Edible Schoolyard, and tomato confit.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/waters
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.
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Mark and Kate talk to baker and cookbook author Hetal Vasavada about the truths and falses about making Indian sweets, the MasterChef cattle call, and the utter joy of Diwali.
Get the recipe from this week's episode, plus enter to win a copy of Hetal's book, Milk & Cardamom, here: https://www.bittmanproject.com/p/vasavada
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.
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Mark and Kerri talk to music icon Linda Ronstadt and journalism icon Lawrence Downes about their love of Sonoran food, the beauty of life on the border, and "concerts" in pizza parlors.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/ronstadt
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.
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Mark and Kate talk to Jacques Pépin, one of the originators of home cooking, about working in his mother's restaurant kitchen, choosing a job at Howard Johnson's over one with President Kennedy, and cooking with your gut.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/pepin
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.
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Mark and Kate talk to Jacques Pépin, one of the originators of home cooking, about working in his mother's restaurant kitchen, choosing a job at Howard Johnson's over one with President Kennedy, and cooking with your gut.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/pepin
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.
Mark, Melissa, and Kate question if the restaurant industry can be groundbreaking again, what diners really want, go-to spots, and an insatiable craving for the past.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/restaurants1
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.
Mark, Melissa, and Kate question if the restaurant industry can be groundbreaking again, what diners really want, go-to spots, and an insatiable craving for the past.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/restaurants1
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.
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Mark and Kate talk to Victor Hazan about having empathy for ingredients, pedagogy vs. mastery in cooking, and what made Marcella Hazan so extraordinary.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/victor-hazan
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.
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Mark and Kate talk to Victor Hazan about having empathy for ingredients, pedagogy vs. mastery in cooking, and what made Marcella Hazan so extraordinary.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/victor-hazan
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.
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Questions or comments about the show? Email food@markbittman.com.
Mark and Melissa talk to writer Amitav Ghosh about the contempt for nature that’s risen within modernity, how contemporary literature is complicit in the environmental crisis, and how a love of food and cooking can deeply impact passion for the earth.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/ghosh
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.
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Mark and Melissa talk to writer Amitav Ghosh about the contempt for nature that’s risen within modernity, how contemporary literature is complicit in the environmental crisis, and how a love of food and cooking can deeply impact passion for the earth.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/ghosh
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.
In a very special episode highlighting the joys and horrors of home cooking, Mark and Kate talk to Holly Haines, Kevin Becerra, and Lavin Marez about ironic takeout, fallback dinners, bagged salad, and cacio e pepe fails.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/homecooks
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.
In a very special episode highlighting the joys and horrors of home cooking, Mark and Kate talk to Holly Haines, Kevin Becerra, and Lavin Marez about ironic takeout, fallback dinners, bagged salad, and cacio e pepe fails.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/homecooks
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.
Mark talks to writer Bee Wilson about the disconnect between politicians and food, why Finland and South Korea are places to pay attention to, and the palm oil controversy.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/beewilson
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.
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Mark talks to anthropologist Barbara King and reducetarian Brian Kateman about the future of meat, the meaninglessness of the term "plant-based," and how animals feel.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/king-kateman
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.
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Mark talks to writer Michael Twitty about the origins of a cuisine, Twitty's days as a Hebrew school teacher, and the significance of Driving Miss Daisy.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/twitty
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.
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Mark and Kate talk to everyone's favorite actor about his least favorite body part, go-to meals, and making cappuccinos for the cast of Blue Velvet.
View this episode's show notes here: https://www.bittmanproject.com/p/maclachlan
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The team is taking this week off - back next week with your regularly scheduled content, ie a lively convo with a guest that you’ll love.
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Mark talks to one of our planet's fiercest champions about the dire consequences of the 1980 Presidential election, the true ties between the climate crisis and racial justice, and what you can actually do to help.
View this episode's show notes here: https://www.bittmanproject.com/p/mckibben
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.
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Mark talks with two of the world's most knowledgeable food experts, Jennifer Clapp and Raj Patel, about why the Ukrainian conflict affects the US food supply in such a profound way, whether or not we have an actual global food system, and why the hell we're okay with a "base threshold" of hunger levels.
View this episode's show notes here: https://www.bittmanproject.com/p/clapp-patel
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.
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Mark talks to Liz Carlisle, Mai Nguyen, and Latrice Tatsey about bringing back the tribal herd, the meaning of Buddhist farming, and why "regenerative farming" is an eye-rolling term.
For the recipe featured today head over to the Bittman Project, here: https://www.bittmanproject.com/p/regenerative
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It's our first feed drop! We're swapping shows with Whetstone Radio's Setting the Table — hosted by writer Deb Freeman — which explores the stories and histories of African American cuisine and foodways. Today's episode is one that focuses on something you either love or hate (and that feeling can easily change daily) — alcohol. Yes, African American foodways have not only influenced the way that Americans eat, but how we drink as well, and here you'll be introduced to the stories and legacies of a celebrated selection of Black brewers and distillers.
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.
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The ridiculously talented and charismatic writers talk to Kate about mail ordering fancy ice cream, the beauty of "store food," and watching hours and hours of Catfish together.
For Samantha's Tuna Noodle Casserole recipe, head over to the Bittman Project, here: https://www.bittmanproject.com/p/irbywest
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Kayla Stewart talks with Adrienne Cheatham and Stephen Satterfield about falling in love with Juneteenth, the good and bad of it becoming mainstream, and ways to celebrate — including, of course, the food.
For Adrienne's Pilsen Red Beans and Rice recipe, head over to the Bittman Project, here: https://www.bittmanproject.com/p/juneteenth
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.
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Emily Meggett talks to Kayla Stewart and Mark about the joy and frustration of learning to cook, Edisto Island's commitment to old style food and traditions, and her rich history of feeding her community.
Order her new book Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island, here.
For the recipe featured today head over 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.
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Mark talks to Beyond Meat founder and president Ethan Brown, and the ultimate trailblazer Frances Moore Lappe.
Check out my newest cooking experience, How to Eat Less Meat, at courses.markbittman.com.
And for the recipe featured today head over to the BittmanProject.com, 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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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Mark talks to Adrian E. Miller about the true definition of barbecue, itsroots 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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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 Hog, is 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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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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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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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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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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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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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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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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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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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.
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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.
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