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Mark Bittman
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Sunday BBQ: Grilled Skirt Steak With Chimichurri
When envisioning steak for dinner, cuts such as ribeye and tenderloin might be the first to come to mind. But don't forget skirt steak, a thin cut that's supreme when it comes to outdoor grilling.
This type of meat has more fat than a hanger steak or flank steak, meaning even the most mildly seasoned skirt steak will have out-of-this world flavor and juiciness.
Is Cooking Real Food Cheaper Than Eating Junk Food?
It's a widely accepted notion that healthy, fresh food costs more than prepackaged, processed junk food, and not without reason. After all, vine-ripened tomatoes at the supermarket will set you back a few bucks more than frozen taquitos.
But in the Times "Bitten" column today, Mark Bittman attempts to dispel this notion altogether.
Are Cooking Television Shows Too Unrealistic?
In his blog on the New York Times, food journalist Mark Bittman makes the claim that food television — particularly cooking shows that teach a viewer how to make something — are too unrealistic. Unlike the real world, the chefs never make mistakes and each dish always comes out perfectly. He says: When you watch most celebrity chefs go to work on TV it is a) baffling and intimidating, and b) a charade.
Yum's January Must Haves
Happy New Year! After the excitement of the holidays, January is a tough month for me — instead of partying, everyone is detoxing. That's why I'm going to focus on becoming a better home cook.
Let's Dish: Will You Only Cook an Item if It's in Season?
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?
All the News That's Fit to Eat — Nov. 12, 2008
- 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?
An Evening with Bittman's Jambalaya
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.
Gwyneth, Mario Team With Chipotle For Spain . . . on the Road Again
I can't wait to watch PBS's up and coming travel-food show, Spain . . .
YumSugar Gift Guide: Veggies on the Brain
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.
Want Ultracrisp Pizza? Try Pan-Frying It!
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.
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