Nigella Lawson

06/01/21 • 47 min

1 Listener

It's our first episode of Food with Mark Bittman, and today I'm joined by the fabulous Nigella Lawson. She talks about cooking during the pandemic, food snobbery, and the pleasures of using less popular ingredients from rhubarb to celeriac. We bond over our equally terrible knife skills and Nigella takes issue the term "guilty pleasure." Team Bittman Project answers your questions from the perfect number of pizza toppings to a dad doesn't know what to feed his two vegetarian daughters. I also share my recipes for asparagus and leek soup and a simple and declines herb omelette.

Our Nigella Lawson's new book Cook, Eat, Repeat wherever books are sold, and follow her at Nigella.com or on Twitter at @Nigella_Lawson. The recipes on today’s show can be found in the episode show-notes or at BittmanProject.com or MarkBittman.com. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow me on Twitter at @bittman, and on Facebook and Instagram at @markbittman.

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

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

Previous Episode

Bittman Bite: The Perfect Five Minute Salad

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.

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Next Episode

Ted Danson on Eating Fish with a Clean Conscience

Actor Ted Danson is well known for Cheers and Curb Your Enthusiasm, but he is also a passionate advocate for ocean health and founder of Oceana. Ted and ocean scientist Dr. Daniel Pauly talk about sustainability, how to enjoy fish responsibily, and the impact that industrial fishing is having on global climate change. I also offer a couple of delicious (and sustainable) fish recipes inspired by my trip to Bermuda, and I answer your questions on “real sourdough,” expiration dates, and the perfect easy dessert.

Learn more about what you can do to end overfishing and save our oceans at www.oceana.org. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow me on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to my newsletter The Bittman Project.

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