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MOST RECENT ARTICLES BY:

Mark Bittman

See all their articles from across New York Magazine
  1. fire!
    8 Essential New Grilling Techniques You Need to KnowAfter four decades of open-fire cooking, Mark Bittman knows how to win grilling season.
  2. health concerns
    The Last Conversation You’ll Need to Have on Eating Right: The Follow-upsMark Bittman and Dr. David L. Katz tackle the questions they received after their original story on healthy food.
  3. Bittman’s Kitchen: Buffalo Shrimp With Blue CheeseQuick enough to make during halftime.
  4. Make Mark Bittman’s Simple Avocado Soup With Crab SaladYou don’t even have to turn on the stove.
  5. dispatches
    Haiti’s Complex HumanityIt’s easy, as Trump has done, to call a poor place a sh*thole. It’s another to understand how a country becomes so impoverished.
  6. Bittman’s Kitchen: Party-Ready Queso FundidoOpen a bag of chips and dig in.
  7. Bittman’s Kitchen: A Fast and Furious Turkey LunchAn impressive sandwich that’s ready in minutes.
  8. How to Make a Healthy Chicken Dinner in Under 13 MinutesFast, easy, healthy.
  9. Mark Bittman’s Trick for the Fastest-Possible Grilled CheeseWhen you need lunch for a crowd basically immediately.
  10. bittman’s kitchen
    Mark Bittman’s Year in CookingThe five biggest takeaways from a year spent (back) in the kitchen.
  11. How to Make Mark Bittman’s Tuna Poke in Under 10 MinutesIt’s healthy, filled with craveable flavors, and ready in an instant.
  12. Make Mark Bittman’s Thai-Style Steak Wraps in Under 10 MinutesA fast, satisfying dinner.
  13. Mark Bittman’s Breakfast Bruschetta Is the Perfect Busy-Morning MealFor the mornings when you can’t fuss around with an omelette.
  14. bittman’s kitchen
    A Rustic Zucchini Dish to Remind You of the Italian Childhood You Wish You HadMark Bittman’s simple, comforting recipe for zucchini and potatoes inspired by Sicily.
  15. bittman’s kitchen
    Here’s How to Make the Most of Gorgeous Late-Summer TomatoesMake sauce for later, and a surprising free-form tart for now.
  16. bittman’s kitchen
    Grilled-Corn Salad Is the Perfect Way to Enjoy Summer ProduceIt’s simple, comfortable, and basically flawless.
  17. bittman’s kitchen
    Grill Some Duck Legs Before Summer Is OverA surprisingly simple go-to grilling recipe that makes the most of an unexpected ingredient.
  18. bittman’s kitchen
    This Tropical Toast Is the Perfect Vegan Alternative to French ToastUpgrade regular French toast with a few simple ingredients.
  19. bittman’s kitchen
    These Seafood Packs Are a Great Grilling Option When You’re Tired of MeatGrilling fish in a foil pack is a little like magic.
  20. bittman’s kitchen
    This Homemade Ranch Dressing Is Fantastic on Just About EverythingEndlessly versatile and infinitely better than store-bought, this is your new go-to recipe.
  21. bittman’s kitchen
    This Fried Chicken Is the Easiest, and Best, I’ve Ever MadeIt just requires care, and a few simple tricks.
  22. bittman’s kitchen
    Recipe: This Berry Pudding Is the Perfect Midsummer DessertFresh raspberries and rich pound cake combine to make a simple-but-beautiful way to end a meal.
  23. bittman’s kitchen
    Recipe: This Tomato Crumble Is the Perfect Summer Side DishThe topping on this cobblerlike pie is a savory, cheesy streusel that even holds up in the fridge for a day or two without getting soggy.
  24. bittman’s kitchen
    Recipe: I Am Obsessed With These Carrot TacosFilled with fresh produce, charred-carrot tacos are great for summer.
  25. bittman’s kitchen
    Watch: How to Make Mark Bittman’s Simple, Satisfying Veggie BurgersThese are the easiest, best bean burgers you’ve ever made.
  26. grocery stores
    How Amazon Can Help Whole Foods Fix ItselfThe tech giant has the chance to help the grocery chain get back to its original mission, while still keeping an eye on the future.
  27. cooking
    This Go-to Carrot Dish Only Requires Two IngredientsThe highest and best use of carrots is roasting, not with seven other things, but alone, whole — with a lot of butter.
  28. features
    The New FoodieismTo care about food now is to care about the future of this country.
  29. introductions
    What I’ve Been Up ToGrub Street is honored to welcome our new columnist, Mark Bittman.