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Mark Bittman

Mark Bittman
Did you know?

Mark says his culinary "secret" is olive oil and garlic — not, as one of his viewers suggested, anchovies and butter

Mark Bittman
Mark's Featured Recipe
Panfried Eggplant (or Any Other Vegetable)

Click here for recipe

Mark Bittman, one of the country's best-known and widely admired food personalities, is known for his simple recipes and no-nonsense style. He is the creator of the beloved New York Times cooking column "The Minimalist" (now in its 11th year), accompanying web videos, and daily blog; he's the author of several blockbuster cookbooks; and he appears regularly on both commercial and public television, where he has his own series.

 

Mark’s best-selling How to Cook Everything  — which won the IACP/Julia Child award, the James Beard award, and three international cookbook awards — is the bible of basic cooking for millions of Americans, and is in its 15th printing; the 10th anniversary edition will be published later this month. How to Cook Everything Vegetarian (winner of an IACP/Julia Child award and nominee for a James Beard award) was one of the best-selling cookbooks of 2007 and is on track to change the way America cooks. Mark will push his sane eating agenda further with the release of his groundbreaking work on food, diet, and the environment, Food Matters.

 

In addition to his writing, Mark is also the host of the Public Television series Bittman Takes on America's Chefs, which first aired in spring 2005 won the James Beard Award for the best cooking series of 2005, and continues to run regularly. The second season, The Best Recipes in the World, is currently airing on public television, as is his third PBS series, with Gwyneth Paltrow and Mario Batali, called Spain: On the Road Again. He also appears twice a month on NBC's Today show, alternating Wednesday appearances with Martha Stewart.

 

In the late 90s, Mark created a best-selling collaboration with the internationally celebrated chef, Jean-Georges Vongerichten.  Their classic, Jean-Georges: Cooking at Home with a Four-Star Chef, is widely considered to be among the most accessible chef's cookbooks ever published. Mark's first book, Fish—The Complete Guide to Buying and Cooking is the best-selling contemporary book on the subject.  Among his other works are the blockbuster The Best Recipes in the World and the award-winning "Minimalist" cookbooks, now collected in Mark Bittman's Simple and Easy Recipes from the New York Times.

 

Latest Recipes

Korean-Style Noodles in Cool Bean Broth

This version of a classic Korean lunch dish is high in protein and very satisfying, but it’s also light and refreshing: the perfect easy ...

(1 Votes)

Grilled or Broiled Eggplant Slices

This is the simplest way to prepare eggplant, and it makes a delicious side dish.

(1 Votes)

Panfried Eggplant (or Any Other Vegetable)

This is the model for frying vegetables so they’re crunchy and tender, like the zucchini sticks you get in chain restaurants, only better...

(1 Votes)

Kale or Chard Pie

A simple and beautiful pie with a tangy, almost biscuit-like (and no-roll!) top and bottom crust. Bake it ahead and serve it room tempera...

(1 Votes)

Rice Pilaf, Nine Ways

Only a tiny bit more complicated than plain rice, but with enormous potential, as you’ll see. Note that not only may this be made in adva...

(1 Votes)

Pearl Couscous Tagine

Tagine, the name of both the cooking vessel and the national dish of Morocco, is typically a stew with vegetables and spices, served with...

(1 Votes)

Summer Vegetable Stew with Wheat Berries

A stew of wheat berries may bring to mind anything but summer, but a pot of bright, crisp summer vegetables combined with chewy wheat ber...

(1 Votes)

Beans and Mushrooms

The earthy flavors of beans and mushrooms complement each other perfectly; use dried or fresh mushrooms, in virtually any combination—see...

(1 Votes)

Grainy Mustard, Many Ways

If you’re a mustard enthusiast, you’ll be amazed by how easy and cheap it is to make your own—and how good it is. You can customize the f...

(1 Votes)

Corn Bread

Corn bread is indispensable, especially to a vegetarian diet, where its full flavor and slightly crunchy texture are welcome at any meal....

(1 Votes)

Basic Meatballs

You need not cook meatballs in a skillet. Instead, try roasting them (omit the butter or oil) in a 375°F oven, shaking occasionally, unti...

(1 Votes)

Basic Muffins

Fast, easy, and almost infinitely variable (there isn’t a single quick-bread batter that cannot be baked as muffins, or vice versa) muffi...

(1 Votes)

Basic Pizza Dough

You can knead this dough with a mixer (use the dough hook), or by hand, but I like the food processor best. The pizzas can be grilled or ...

(1 Votes)

Crispy Skin Salmon with Gingery Greens

One of my all-time favorites, this features the rich flavor of salmon cut by sharp greens sparked with ginger. Steam the greens in advanc...

(1 Votes)

My Favorite Bread Stuffing

Like almost everyone else, I have cut back on my use of butter in recent years. But this classic dressing, which is based on a wonderful ...

(1 Votes)

Boiled, Grilled, or Roasted Chestnuts

Boil chestnuts only if you are going to use them in another recipe afterward. For eating chestnuts out of hand, roast them in the oven or...

(1 Votes)

Braised Beef Brisket

Brisket becomes reasonably tender as long as it is cooked for a long time, with plenty of moisture. My favorite seasonings for it are ver...

(1 Votes)

Lamburgers with Smoked Mozzarella

Broil these, grill them, or pan-grill them. Any way you cook them, the outside will become crisp, the mozzarella will melt, and the insid...

(1 Votes)

Pureed Butternut Squash with Ginger

Because it is so porous, winter squash absorbs water readily; thus it’s better to cook it above water rather than in it.

(1 Votes)

Steamed Chicken Breasts with Scallion-Ginger Sauce

Occasionally, I stumble over a culinary combination so obvious that I don’t know whether to marvel over the bad luck that has kept it fro...

(1 Votes)

Tandoori Shrimp

Suvir does a great job of taking Indian street food and making it appeal to everyone. This is a spectacular example of this, a combinati...

(1 Votes)

Chickpea Raita

It’s worth your while to seek out a yogurt that’s not overly processed for this raita (and, for that matter, any other use); national br...

(1 Votes)

Stir-Fried Shrimp with Okra and Lime

Here, the juices exuded by the okra (its sliminess, if you prefer) combine with the sugar, lime juice, oil, and butter to produce a simp...

(1 Votes)

Mushroom and Chicken Paella

During the hour José and I spent around his huge paellera—a paella pan—he made a number of outrageous claims. A certain chef (surprising...

(1 Votes)

Fast and Easy Shrimp “Paella”

José protested repeatedly that my dish was “an arroz, not a paella,” the distinction in his mind being that paella must be cooked in a p...

(1 Votes)

Chicken (or Any Other Meat) Stock

There was a time when chefs made stock out of scraps and even leftovers; mostly, those days are past, because chefs make so much stock e...

(1 Votes)

Lion’s Head Meatballs in Broth

These Chinese meatballs are so named because of their large size. When served in the center of cabbage leaves, the dish resembles a lion’...

(1 Votes)
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