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van POPSUGAR Food

6 Books That Delve Deep Into What We Eat

Leave it to the king of comprehensive cookbooks to not only astutely outline his arguments for conscious ea...

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van NYT Cooking

Mark Bittman's Rouille

This recipe is by Mark Bittman and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.

Mark Bittman: What's wrong with what we eat | Talk Video | TED.com

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van NYTimes.com - Video

Rack of Lamb With Pimentón and Garlic

Lamb with Pimenton, rye bread, garlic and oil.

van topics.nytimes.com

Enough Is Enough: The Last Word From Mark Bittman, For Now.

I am NOT a good cook. Mark Bittman's How to Cook Everything has made me enjoy cooking (a little).

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van NYT Cooking

Mark Bittman's Recipe Box

Mark is a Times Opinion columnist and a columnist for The New York Times Magazine and The Times’s Dining section. He’s also the author of “How to Cook Everything” and “VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good.”

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van Habitually Hungry

Mark Bittman’s Vegan Coconut Pancakes

mark bittman's vegan coconut pancakes

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Mark Bittman's Quick and Easy Recipes from the New York Times: Featuring 350 recipes from the author of HOW TO COOK EVERYTHING and THE BEST RECIPES IN THE WORLD by Mark Bittman,http://www.amazon.com/dp/0767926234/ref=cm_sw_r_pi_dp_iGTCsb01MWGSPASE

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van Serious Eats

Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce

Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce - OMG my new favorite food. Savory Oatmeal

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van Serious Eats

Mark Bittman's Favorite Bread Stuffing

Mark Bittman's Favorite Bread Stuffing Recipe | Serious Eats