Mark Bittman

Today in the New York Times dining section, The Minimalist food personality Mark Bittman shares a recipe for asparagus prosciutto rolls.

Shortly after reading his column, I came across a critique of it on The Kitchn that makes a good point: Although the dish looks delicious, asparagus is completely out of season. Instead, The Kitchn suggests, why not opt for something lighter on the conscience, such as squash or roasted beets?

I'm curious to know how you stand on this issue. While it's not in season, the vegetable in question is available in most supermarkets, where it's often been flown in from Guatemala, Peru, and other warmer locations. Importing produce from South America more than likely leaves a larger carbon footprint than eating locally. Even if it doesn't, it goes against the progressive Slow Food philosophy of eating locally, seasonally, and sustainably. Is it unethical to cook an item when it's out of season? Or is it simply unrealistic to expect us to do otherwise? Where do you stand: Will you only cook with items that are in season?

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• Deciphering squash: Which ones make a fluffy pie, and which ones do you put on the mantel? — San Francisco Chronicle
• Things you need to know before you get started making bagels at home. — Los Angeles Times
• Which cuts of meat are the most giving during tough economic times? — Boston Globe
• The perfect wine pairings for Turkey Day can be scored for under $25. — New York Times
• Make popovers foolproof with a few simple tips. — Chicago Tribune
• Food personality Mark Bittman discusses how the food world has changed over the past decade. — Wall Street Journal
• Oolong is the choice variety among tea aficionados, but has been slow to gain a mass-market following. — Washington Post

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A few weeks ago, I met my friend April for a birthday dinner at Farmer Brown in San Francisco. They're known for down-home style soul food and a festive atmosphere — seriously, it's like going to a party at someone's house. Neither April nor I ordered the jambalaya, but another friend did, and we both ended up having food envy. We thought about planning another trip out but figured it would be more fun to make it ourselves. So I pulled out my trusty copy of Mark Bittman's How to Cook Everything, rounded up my ingredients, and made a delicious feast. To see how you can do it at home — it's really simple, but does take a bit of time and planning — read more

I can't wait to watch PBS's up and coming travel-food show, Spain . . . on the Road Again. The show — which has already been filmed — stars the random, but fabulous foursome of Gwyneth Paltrow, Mario Batali, Mark Bittman, and Claudia Bassols. Although the air date is yet to be determined, more details about the show have been released. According to an article in Advertising Age, the series will:

culminate in an Iron Chef-esque competition emceed by Mr. Batali and Ms. Paltrow. In between visits to the Prado Museum in Madrid, an impromptu chat with starchitect Frank Gehry and countless trips in topless convertibles furnished by Mercedes, Ms. Paltrow lets her newfound appreciation for the less-refined side of food shine.

In an attempt to highlight their "Food With Integrity" slogan, Chipotle has signed on as the show's main sponsor. The fast-food Mexican chain owned by McDonald's wants people to know their commitment to using natural meats and organic products.

While the combination of Chiptole, Gwyneth, and Mario seems odd, I have a feeling the show is going to be amazing. What do you think of the partnership? Are you looking forward to Spain . . . on the Road Again?

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Unless you are a vegetarian — or are downright savvy — cooking for one can sometimes be a daunting task. You have to remember to read all the ingredients, as even the tiniest bits are no-no. However, unlike cooking up vegetarian food, cooking up vegetarian foodie gifts is actually a snap. There are tons of great books out there, and lots of interesting finds. Mark Bittman, aka The Minimalist, has just released a vegetarian version of his classic tome How to Cook Everything. His recipes are straightforward and practical and his tone is wonderful.

If your vegetarian is more of an eater than a cooker, hunt down this Please Don't Eat Me, I Love You shirt. It's available in ten different colors and will look great on anyone.

For other great vegetarian gift ideas, including a soy milk maker, scroll through below.

I absolutely adore a thin crust pizza. I love the ultracrisp crunch and the sound it makes when you bite into it. However, making a super-thin pizza at home is often a difficult task. So what do you do if you're in the mood for a homemade, ultracrisp pizza? Why you fry it of course! Mark Bittman has written about a pan-fried pizza — I'm sure it's going to be this year's No-Knead Bread — and I can't wait to try it. Here's more on his technique:

"Take pizza dough and shape it — small disks are best — then fry it in enough olive oil to crisp the bottom. Then flip it.

If the toppings are hot (as, for example, tomato sauce might be) or the quantities small (a bit of grated cheese rather than a pile), all you need to do from this point is drop them on top, then brown the bottom of the second side."

There's a video at the New York Time's website; be sure to check it out and then give the recipe a try it at home. I know I'm going to!

Photo by Evan Sung for The New York Times

A few months ago, I mentioned that Gwyneth Paltrow was heading to Spain with Mario Batali in order to film a show for PBS. Well, for all of you who thought it was too crazy to be true, I have news for you: They've started filming!

That's right, according to the Associated Press, Paltrow and Batali — along with Mark Bittman (aka the New York Times's "Minimalist") and Spanish actress Claudia Bassols — are spending much of the next four months cruising around Spain in a fleet of Mercedes. Their producer, Charles Pinksy, hasn't told them what their itinerary is, but cameras in the cars will capture their reactions.

"It is going to be a road trip as if anybody else was taking a road trip, although we've planned things out. We've got some special things that maybe other tourists might not get a chance to do, as well," Pinsky told a press conference Tuesday in Madrid.

I don't know about you, but I am definitely going to tune in. Batali and Bittman are always worth watching — especially together — and the addition of Paltrow and Bassols should make for very entertaining television. What do you think? Are you going to watch?

Someone made BIttman's Tomato Paella. I am jealous and drooling, something tells me you are too. - The Wednesday Chef

A few weeks ago, I decided that it was time to make my own gnocchi (potato dumplings). I'm not really sure what made me decide it, but somehow I knew it was time. Since I'd never made them before I decided to pick a recipe that I knew would be simple and yet tasty. So I pulled out Mark Bittman's trusty yellow primer, How to Cook Everything and got started. To see step by step pictures on how I made gnocchi with pesto, plus get a great basic recipe to try on your own, read more