Food with Mark Bittman

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 goat cheese, and a sprinkle of salt.Drizzle with olive oil, toss, and serve. This is the best five minute salad you can make in the Spring.Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet.Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson. Hosted on Acast. See acast.com/privacy for more information.

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 well with the spice mixture.Thread the chicken onto skewers and grill until done.Then serve with lemon wedges. It takes just a couple of minutes more to slice up some eggplant and zucchini and throw them onto the grill with the kebabs. Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet.Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson. Hosted on Acast. See acast.com/privacy for more information.

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 heat, squeeze lime juice over the mixture and scrape up any browned bits from the bottom of the pan.Warm corn tortillas and fill with the fish mixture.Top with shredded cabbage, chopped tomato or tomatillos, a splash of hot sauce, and a dollop of sour cream. Any firm white fish works well here; or try crab or shrimp. Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet.Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson. Hosted on Acast. See acast.com/privacy for more information.

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 you’re making more than one sandwich, assemble them on a baking sheet and broil them on both sides.)Press down gently when you flip the sandwich and keep cooking until golden and gooey.Cut on the diagonal and serve with pickles or chow chow.Thinly sliced roast beef will bulk this up considerably.Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet.Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson. Hosted on Acast. See acast.com/privacy for more information.

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, pepper, lots of olive oil, and a splash of sherry vinegar, adding just enough water (or ice) to thin the mixture. Serve garnished with a drizzle of olive oil and chopped basil or mint leaves. Try peaches or melons instead of tomatoes, or add anchovies for more flavor. Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet.Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson. Hosted on Acast. See acast.com/privacy for more information.