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Mark Bittman

@markbittman

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Journalist, ex-NY Times, team @bittmanproject + @communitykitchennyc + @bittmans + “Food with Mark Bittman” podcast, Grandpa! Account run by team mb.

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A few leaves off a savoy cabbage makes a great side dish for one or two people. by @markbittman

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3 years ago

Celebrating #WorldBreadDay the only way we know how… with more bread! 🥖 Introducing our exclusive whole grain sourdough bread bundles with @markbittman and @bittmans, featuring everything from focaccia and flaky croissants to cinnamon walnut raisin bread and a classic boule. Complete with small-batch salted butter, these bakery favorites are ready to enjoy fresh from the oven or transform into something delicious, from savory crab toast to breakfast favorites. Tap the link in bio to shop. by @markbittman

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Why did @markbittman start @bittmans?

Hear the full story on the @brodo YouTube (link in bio). by @markbittman

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4 days ago

Renowned food journalist @markbittman is coming to Saratoga, and if you’ve ever considered eating more plants, you’re going to want to be there. At the link in our bio, we chat with the author of “How to Cook Everything Vegan” ahead of his October 28 Culinary Arts event at @spacsaratoga. taken in Saratoga Performing Arts Center by @markbittman

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Ming-Na Wen (@mingna_wen) is the voice of Mulan, Fennec Shand in The Mandalorian, and, now, a cookbook author. She grew up in her family’s Chinese restaurant in Pittsburgh, the Chinatown Inn, which has been open since 1943 and which her brother still runs today.

Ming-Na’s debut cookbook, Have You Eaten Yet?, started as a recipe collection and turned into a memoir she didn’t know she was writing. She talked with Kate and me about the two lives her father lived at the Chinatown Inn, the chop suey he made for Pittsburgh, the five course dinners he cooked at home, and what the phrase “have you eaten yet?” actually means when someone says it to you.

Search “Food with Mark Bittman” wherever you podcast to listen, or tap the link in my bio. Plus, get Ming-Na’s recipe for 12345 Spareribs at bittmanproject.com. by @markbittman

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Pastrami on Rye Bone Broth?!?!?

Episode 1 of “At the Window” is live with special guest Mark Bittman. Comment PASTRAMI to see the full video on YouTube and checkout Mark’s new company @bittmans bread. by @markbittman

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5 days ago

🌱 In honor of #NationalFarmersDay, we want to take a moment to recognize the farmers and growers who make the food we love possible, as we look ahead to an evening exploring plant-based cooking!

Join us for "How to Cook Everything Vegan with @MarkBittman" on October 28 as the acclaimed food journalist and author shares his newest book and a roadmap to delicious, approachable plant-based cooking.

Guests will enjoy a vegan dinner of plant-based dishes inspired by the new cookbook while WAMC host Joe Donahue joins Mark Bittman to discuss all the ways to turn basic cooking into hundreds of exciting meals, snacks, and desserts.

Whether you’re a committed vegan, an enthusiastic part-time vegan, or simply plant-curious, this is an evening you won’t want to miss -> link in bio!

🙏 CulinaryArts@ SPAC is produced by Culinary Consultants Pam Abrams and Kevin London. Thank you to our CulinaryArts@ SPAC lead sponsor @franklinsqmarket and supporter @WAMCradio by @markbittman

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7 days ago

TONIGHT (10/8): @doriegreenspan and I are going LIVE on Substack. Join us at 6:30pm ET — we’ll be chatting about my new book, How to Cook Everything Vegan (and much more) over on The Bittman Project Substack page. (bittmanproject.substack.com — there’s a link in my bio). by @markbittman

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Florence Fabricant has been writing about food for the New York Times since 1972. She has watched farm-to-table go from fringe idea to cliché, lived through the rise of the celebrity chef, and outlasted most of the restaurants she ever wrote about.

This week, Florence joined Kate and me to talk about her new memoir, Salty, Not Sweet: A Life in the Food World — a book she resisted writing for years and then couldn’t stop once she started. We chatted about how André Soltner at Lutèce changed the way Americans thought about chefs, why food journalism has never been more democratized and never less rigorous, and the writeup she considers among her most consequential: a pitch about pigs in blankets that may have permanently changed the hors d’oeuvres table at every bar mitzvah and gala in America.

Search “Food with Mark Bittman” wherever you podcast to listen, or tap the link in my bio.

Plus, we’re giving away a copy of Florence’s new book. To enter:
1. Write a review of Food with Mark Bittman on Apple Podcasts
2. Take a screenshot from of your review
3. Send the screenshot to food@markbittman.com

That’s it! We’ll select a random winner on 10/14/26. by @markbittman

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12 days ago

OUT TODAY: There is more than a lifetime’s worth of vegan recipes in my new book, How to Cook Everything Vegan, and— modesty aside— they range from the essentials to the sensibly and often surprisingly creative. But if you’re not a vegan, these recipes are an invaluable addition to your repertory, a guide to the best plant foods you’ve ever cooked. I swear, this is the vegan book you’ve been waiting for, because I’m not interested in you “going vegan”; I’m interested in you eating more and better plant-based dishes.

So the recipes in this book encourage you to cook basic ingredients simply, in big batches, so you can sauce, toss, stir- fry, and assemble them into delicious, flexible meals. Along the way you’ll learn how to make substitutions, choose and adjust seasonings exactly to your tastes, and reimagine leftovers. My hope — I am a cookbook author after all — is to make cooking plants at home more convenient and tempting than buying processed vegan food like plant-based meat, cheese, and junk food. (There’s none of that stuff in here and I promise you won’t miss it.)

Instead, I’ll teach you how to love tofu, make your own milk, smash a darn good bean burger, and bake vegan breads and desserts you’re proud to serve to anyone.

Enough thinking. Let’s cook some plants.

Get your copy wherever books are sold, or tap the link in my bio (bit.ly/htcev).

Photos: Ghazalle Badiozamani
Styling: Barrett Washburne by @markbittman

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13 days ago

A chocolate cake that happens to be vegan, but the thing you’ll notice is that it’s just a really good chocolate cake.

This is a simple, fudgy, brownie-like snack cake made with ingredients you probably already have, topped with a glossy cocoa glaze that makes it feel like a celebration. No special techniques, no complicated swaps—just a smart way to get deep chocolate flavor with a little time and a little care.

There are also some extra nonfudgy flavor variations in my upcoming book, How to Cook Everything Vegan, if chocolate isn’t your thing.

Order HTCE Vegan from @harvestbooks (out tomorrow 10/06/26) at the link in my bio (bit.ly/htcev).

Photo: Ghazalle Badiozamani by @markbittman

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13 days ago

Did someone ask for whole grain, raw sugar candy? Maybe not, but we made it anyway and it’s so good, we’re sharing the recipe immediately.

This quinoa-caramel crackle starts with exploded quinoa, turbinado sugar, butter, vanilla, and salt—and the best part is that the whole thing happens in the oven. There’s no need for a candy thermometer or a glass of cold water to fret over whether the sugar is the right temperature. The magic happens all by itself.

Get the full recipe, made with @bobsredmill organic quinoa, bittmanproject.com (link in bio). by @markbittman

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17 days ago