Tags » Mark Bittman

Gourmet Tater Tots

That’s what these homemade gnocchi reminded me of. And who doesn’t love tater tots? 

Mark Bittman’s How to Cook Everything Vegetarian is my gold standard for new recipes. 247 more words

Food And Wine

Elizabeth David & Coming Home

When Elizabeth David came home to Britain in 1946, after spending the war years in Egypt, her agonies from the the flavorless diet she rediscovered drove her to write a cookbook recollecting all the wonderful things she had eaten during her absence. 1,234 more words

More about VB6

I thought that I should talk a bit about what VB6 is.

VB6: Vegan Before 6 is a book by Mark Bittman, food columnist for The New York Times.   654 more words

Where do you find inspiration?

What feeds your cooking mojo?

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”   359 more words


Cookbook Review - VB6

Ah Mark Bittman, why don’t I like your recipes more?

I like Mark Bittman.  I like his approach to cooking and eating and I like what he has to say about food.   559 more words


Small Kitchen Cooking: Poached Eggs Aren't Terrifying [Recipe]

I made poached eggs on Sunday morning because I was tired of seeing so many gosh-darn delightful looking recipes and me being to scared to try them. 267 more words


The Puritan Mark Bittman

I agree with NY Times’ food columnist Mark Bittman that the word “foodie” should be retired.

At a dinner party the other night where people were asked to say a word about themselves, one woman said, “My name is” — whatever it was — “and I’m a foodie.” I cringed.

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Philosophy Of Food And Wine