Mark Bittman

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'Mark Bittman' - 8 Article Result(s)

  • A Different Shade of Risotto

    As more varieties and better qualities of brown rice become increasingly common, it's growing clear that you can do pretty much anything you want with this less processed version of the world's second-most-popular grain. (You ...

  • Dessert or Cocktail? A Sophisticated Slushy

    There are three things I love about this cocktail: It has gin in it (always a good thing), it takes less than a minute to make (ditto) and it doubles as dessert. What's not to ...

  • Thai noodles, quite accommodating

    In the last 20 years or so, pad Thai has gone from being virtually unknown in this country to being a restaurant and takeout staple. It's easy to see why: The tangy, crunchy, slightly sweet ...

  • Thinking Inside the Bag

    There are few brown-baggers in the building where I work. This is not because the food in the neighborhood is so great (it isn't), or because the cafeteria is Google-like (it isn't), but because many ...

  • Giving Tofu the New Look It Deserves

    It's not likely that tofu will become anyone's favorite food; this we know. Those who grew up in households where it was well prepared may relish it, but for the rest of us it's a ...

  • A Twist Adds Complexity to a Pasta Dish

    To me it's the best pasta dish of fall: those late nightshades, eggplant and tomato, cooked until meltingly tender, sweet and bitter at the same time, with plenty of anise-y basil and salt in the ...

  • The Issues Surrounding Genetically Modified Foods

    Issues surrounding GMOs became more complicated last week when the International Agency for Research on Cancer declared that glyphosate, the active ingredient in the widely used herbicide probably causes cancer in humans.

  • McDonald's Turns 'Progressive'

    You could almost feel sorry for McDonald's. That's an odd sentiment when you consider that the company's revenues in 2014 were $27.4 billion and its stock price makes it worth something like $92 billion.

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