Food with Mark Bittman

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, Spotif...

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 .  Subscrib...

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...

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 whe...

Mark talks to the accomplished actress, Lesley 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 the English Cream Scones recipe, 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 leavin...

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, her...

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 r...

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, https://www.bittmanproject.com/p/yes-al-roker-is-actually-that-lovable . Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you li...

Mark talks to the trailblazing cartoonist about meat vs. not, how she gets her zen, and the origins of the Bechdel test. Check out the Peanutty Chopped Salad, here. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram...

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 gr...

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...

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 t...

Mark welcomes new and ‘old’ listeners to season three of Food with Mark Bittman. Subscribe to Food with Mark Bittman to ensure you never miss an episode. Or connect with Mark and the Bittman team at www.bittmanproject.com or on Twitter, Instagram or Facebook. Hosted on Acast. See acast.com/privacy for more information.

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 f...

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.sch...

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 R...

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...

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 e...

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 Fre...

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), M...

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...

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), M...

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 pro...

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 co...

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 t...