Mark Bittman

1 month ago | madeincookware.com | Rachel Robey |Bella Castillo |A Night |Mark Bittman

Skip to ContentOrder Now for Guaranteed Mother's Day Delivery. Ends in—2 days 6 hours—Shop GiftsThe Best Assortment of Clean Cookware Starts Here—Shop the LineupLimited Lifetime Warranty | 45 Day Trial | Free Shipping Over $49Order Now for Guaranteed Mother's Day Delivery. Ends in—2 days 6 hours—Shop GiftsThe Best Assortment of Clean Cookware Starts Here—Shop the LineupLimited Lifetime Warranty | 45 Day Trial | Free Shipping Over $49Industry PricingThe menu has 4 items.

1 month ago | bittmanproject.com | Mark Bittman

I have the best artichoke story—or among the saddest, perhaps—of anyone you know. Or at least of anyone you know who has eaten artichokes. I don’t know when and how my mother “discovered” artichokes. Certainly neither of my grandmothers ever cooked them; they’d come from cold-weather shtetls in areas that are now Ukraine, and it’s not like anyone was importing them from Greece, or anything like that.

1 month ago | twincities.com | Margaux Laskey |Dan Pelosi |Mark Bittman |Kay Chun

One of the greatest perks of working for New York Times Cooking is that once in a while, I get to spend time in our gorgeous, light-filled studio working with our wildly talented, kind and funny food stylists, photo editors and photographers. (Pinch me.)Despite what you may read on the internet about stylists using Elmer’s glue for milk or motor oil for syrup, what you see in our recipe photos is real, live food that has been made following the recipe to a T.

1 month ago | bittmanproject.com | Mark Bittman

I’ve written pieces like this over the years, and they follow a pattern: I get a craving to fry some food, I figure out a batter—it’s often not the same one as the last time—I do it, and I think, “Why don’t I do this more often?”It’s not difficult: Fried food you do yourself is almost always superior to anything you buy elsewhere. And it is more fun than almost any other form of cooking. But it’s definitely its own style.

1 month ago | ediblebrooklyn.com | Mark Bittman

Without water there is no life, which perhaps helps to explain why New York is among the most vibrant places on earth: We have abundant waterways of all typed imaginable, from ocean to Great Lakes to our reservoirs. A view of the New Croton Reservoir, part of three systems that cover nearly 2,000 square miles, and hold a combined storage capacity of 550 billion gallons.