Today on the show Mark Bittman stops by to talk about his fantastic new podcast “Food with Mark Bittman.” We also hit upon a range of other interesting topics, including why documentaries like “High on the Hog” are important to home cooks, some tips on getting more vegetables on the grill, why knife skills are BS, and which vegetables he thinks need to see more love.
Listen below to the episode below, then swing over to Apple Podcasts and give Mark’s podcast a follow.
Mentioned in this episode
You probably know Mark Bittman’s name from one of his many, many books. His “How to Cook Everything” is an indispensable resource in my kitchen, and a book I highly recommend to every home cook. If you only have room for one cookbook, this would definitely be a candidate.
Mark of course also spent a couple of decades at the New York Times writing opinions, columns, features, recipes and more.
Mark Bittman’s new podcast is terrific. Check it out on Apple Podcasts, or really wherever you find your other favorite podcasts. You can supplement that with writings from Mark and his team over at The Bittman Project. We talked about his “Knife Skills Are B.S.” article in this episode, so perhaps start there!
Mark is a prolific writer, but he has some great video content too, and you can find a good selection over on his website. Check out his method for foolproof grilled cheese:
Thank you Tillamook Ice Cream for getting my family through the heat wave!
Interested in trying out a grilled caesar salad recipe? Give this one a shot.
If you haven’t already checked out High on the Hog on Netflix, go now!
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