Food with Mark Bittman

In a very special episode highlighting the joys and horrors of home cooking, Mark and Kate talk to Holly Haines, Kevin Becerra, and Lavin Marez about ironic takeout, fallback dinners, bagged salad, and cacio e pepe fails.

View this episode's recipe and show notes here: https://www.bittmanproject.com/p/homecooks

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.

Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Questions or comments about the show? Email [email protected].

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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.

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.

Mark talks to the trailblazing cartoonist about meat vs. not, how she gets her zen, and the origins of the Bechdel test.

Check out the Peanutty Chopped Salad, here.

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.

Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Questions or comments about the show? Email [email protected].

Hosted on Acast. See acast.com/privacy for more information.

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