Food with Mark Bittman

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 Better...

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 Po...

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 a...

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 @to...

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 ....

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 a...

Mark talks to  Adrian E. Miller about the true definition of barbecue, its   roots 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,...

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 @...

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 gr...

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...

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 m...

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 perfec...

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...

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...

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...

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 yo...

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,...