Mark Bittman is an American food journalist, chef and the author of the NYT #1 bestseller, VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good, as well as dozens of other books. Bittman now runs The Bittman Project where members get access to great recipes, community, and discussion around food. Read and watch his tips, such as how to make no-knead daily bread, among other life-changers.
Mark Bittman’s Dairy-Free Tempeh Ragu Lasagna
The word lasagna refers to a noodle shape: It’s specific and familiar, the broad flat noodle we all know. But the word also refers to the dish itself, which is as variable as “spaghetti” – you can make it however you like. It took me many years ...
Mark Bittman’s Vegan Mediterranean Gratin with Almond Breadcrumbs
I can’t imagine anyone not liking baked pasta (if that’s you, email me, because I’d love to hear about it!). For me, it started out as real stoner food. Well, not quite. It started when I was a boy, and we went to “fancy” Italian restaurants – with checked tablecloths and Chianti bottles with candles in them, yes – and you could order “real” Italian food, which meant anything that wasn’t pizza: la
Epicurious and Eleven Madison Park Take Stands. How Much Does It Matter?
All Things Considered called a few days ago. (You can listen to the interview called "The Food World Ramps Up the War on Meat" here.) What, Michel Martin wanted to know, did I think of the latest brouhaha about meat? Joe Biden taking away your burgers, Eleven Madison Park going vegan, Epicurious not publishing new recipes for beef? In r...