About Mark Bittman

Mark Bittman

Mark Bittman is a celebrated food writer whose popular column “The Minimalist” ran in the Dining section of The New York Times for over 13 years. He just completed a five-year run in the OpEd pages, where he was the first weekly columnist tackling food issues for a major media outlet. Bittman is also the author of more than a dozen cookbooks, including the James Beard award-winning How to Cook Everything.

Bulgur Chili

Move over, meat. Bulgur gives this chili body as well as a bevy of other beauteous attributes.

  • Quick Glance
  • 30 M
  • 1 H, 25 M
  • 0
The Best Recipes in the World

Mushrooms with Garlic and Sherry

Tapas bars feature wonderful combinations of ingredients and these mushrooms in garlic and sherry sauce make a great appetizer. Serve with crusty bread.

  • Quick Glance
  • 20 M
  • 35 M
  • 6