Mark Bittman

2 weeks 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.

4 weeks 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.

1 month ago | bittmanproject.com | Mark Bittman

Today we’re revisiting my 2022 interview with Senator Cory Booker, who is principled, intelligent, and brave, and is my hero in many ways. If you follow Senator Booker on any social media, you’ll see that he’s constantly posting forward-thinking little rants about everything; he’s also among the strongest senators on food, in defending farms and farmers.

1 month ago | aarp.org | Mark Bittman |Kate Bittman

Courtesy Mark Bittman; Romulo Yanes; Burcu Avsar and Zach DeSart; Kate Bittman Facebook Twitter LinkedIn Jump to recipesRoast Pork With Herb Rub | Simplest Asparagus Gratin | Ultra-Rich Mocha Mousse In an ideal world, you don’t need an excuse to roast a pork loin.