Mark Bittman

Cookbook author and New York Times food writer

Mark Bittman appears in the following:

Eating Well

Thursday, January 22, 2009

Mark Bittman writes in his new book Food Matters that eating for a healthy planet also leads to greater personal health. Additionally, MTA chief Elliot Sander returns to talk about the future of transit in NYC; and the violence just across the Mexican border. Plus: Your Top-Five ...

Mark Bittman on How to Cook Everything

Friday, October 17, 2008

Mark Bittman shares tips on essential kitchen equipment, favorite fall recipes, seasonal produce, and lots more. He’s the author of the classic cookbook How to Cook Everything and writes the "Bitten" and "The Minimalist" columns for the New York Times.

Weigh in: Is ...

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How to Cook Everything

Friday, October 17, 2008

The Minimalist Mark Bittman gives tips on how to cook everything. And on Please Explain: all about Botox. It's the most common cosmetic procedure in the U.S.



The Minimalist saves the planet

Wednesday, August 20, 2008

Guest: Mark Bittman, The New York Times


Mark Bittman on Cooking Vegetarian

Friday, October 12, 2007

The New York Times's Minimalist Mark Bittman is an avowed meat eater. But he’s just released a new meat-free cookbook, How to Cook Everything Vegetarian. Mr. Bittman says that vegetarians, omnivores, and carnivores alike can enjoy his meatless recipes. He joins Leonard to share recipes like Green Tea with Udon ...

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Noodles and Needles

Friday, October 12, 2007

The New York Times’s Minimalist Mark Bittman is an avowed meat eater, but he joins us to discuss his all-vegetarian cookbook. Then, Please Explain is all about acupuncture.

Make a pledge of $180 and Mark Bittman's How to Cook Everything Vegetarian Cookbook is our gift to you.


10 Minute Meals

Monday, August 06, 2007

The New York Times calls food columnist Mark Bittman "The Minimalist," and rightly so: his most popular recent article featured 101 recipes that can be made with just a few ingredients in 10 minutes or less. Here are three to get you started:

Number 36: Fried egg “saltimbocca”: Lay slices ...

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