The Bittman Project & Heated with Mark Bittman
Co-author with Rick Easton of Bread and Salt, "Bread and How To Eat It," Knopf, 2022
Freelancer: Eater National, Saveur, Bon Appetit, Taste Cooking, Washington Post, Washington City Paper, Washingtonian, and others.
Previous: Eater NY editor, Newsday restaurant columnist, Pittsburgh Post-Gazette restaurant columnist, Broward Palm-Beach New Times restaurant columnist
The Bittman Project & Heated with Mark Bittman
But that’s not necessarily what’s on your local supermarket shelf
Amber Tamm Canty is the up-and-coming farmer-activist who’s determined to make it happen
The temporary closings have begun
Unless you make it at home with the help of Katie Parla's new book
Mark Bittman’s souffle is one of mine
Be seduced by ‘strange flavor’ peanuts and a bowl of Chongqing ‘small’ noodles
This story was produced in partnership with the Pulitzer Center on Crisis Reporting.
These family-run, Italian-American restaurants have been in the Pittsburgh region for at least a decade.
Owner Chad Townsend says he's been harassed "thousands of times" by phone and online.
How does a city full of characters keep its character in an increasingly bland American landscape?
A 10th-generation Lancaster County farmer sells heirloom varieties that are making their way into Pittsburgh.
More than 900 Primanti Bros. employees will get back pay under terms of a wage-violation settlement.
A short list of who bans young children from the dining room and why
Morning Edition host Steve Inskeep goes to Mount Washington's Bigham Tavern instead.
Forty-seven percent of Pittsburghers live in a food desert.
The employee turned himself in to police Saturday night and was charged with one count of aggravated assault and one count of simple assault.
Faros Properties has signed with Checklist Facility Maintenance that has partnered with a different union
For a neighborhood that's only .64 square miles, Downtown hosts a ballooning number of steakhouses, not including nearby steakhouses on the North Shore or ...
Employees at East Liberty store see more shoppers, more pressure and a cultural shift as they mark the first anniversary of new ownership.
A look at Oxford Market and Bar Oxford in One Oxford Centre Downtown.
It's the kind of place that warrants dressing up: The city's most ambitious new fine-dining restaurant started serving this week, Andrew Garbarino's second ...
The place where breakfasts and lunches are made for elementary and middle school students in Pittsburgh Public Schools bears no resemblance to a kitchen. It is a corrugated metal, 62,000-square-foot warehouse next to the railroad tracks on the South Side. As the building opens each day at 5 a.m., giant machines in the center of the main room whir awake.
Debts dogged previous ventures, but he's clearing them while building a Braddock venue with foundation, nonprofit and crowdsourced support.
There's a theater to the process, and it speaks to diners' desire for as-fresh-as-it-gets fare.
And it's supplying olives to just about every grocery store with an olive bar in the U.S.
My favorite dish at Chengdu Gourmet, Chongqing-style beef in hot spicy broth, calls to me at least once a week.
On a late morning in April, Ron Moule finished his usual order of eggs over medium, home fries and rye toast with butter on the side at the Banksville Road Eat'n Park. His wife, Vicky, in a faded Penguins sweatshirt, sipped the last of her coffee.
It's not that restaurant owner Sonja Finn enjoyed losing a March 6 special election by the whopping margin of 64 to 28 percent. That she didn't clinch the ...
Eater New York
New York's coffee culture is ushering in the era of local roasting, with coffee brands landing high-dollar real estate around the city - in Brooklyn in particular - to house roasting equipment in-house. The most recent announcement is that Lofted coffee owners Tobin Polk and Lance Schnorenberg are rolling outSey Coffee , (yes spelled backwards), pouring a signature Nordic-style bright roast in Bushwick (18 Grattan Street).
A strange scene plays out occasionally at the register at Daily Provisions, restaurateur Danny Meyer's first counter-service restaurant since Shake Shack: A diner will order - an egg sandwich, a cup of coffee, a glazed cruller - pull out their wallet, and slide out a $20 bill.
Pittsburgh is buzzing: the biggest restaurant opening of the season has arrived. Poulet Bleu, a project by empire-building chef Richard DeShantz and his business partner Tolga Sevdik, opened its ground-floor dining room last week in what's poised to be a much bigger restaurant, with a second floor, a roof deck, and an expansive outdoors all on track to open by spring.
Queens isn't known for its gardens but Lidia Bastianich has maintained her own in the borough - Douglaston, to be specific, her residence of 30-plus years. It's here that she's planted an heirloom garden, shaped by her growing up in Istria, formerly Italian, now Croatian, across the water from Italy-at-large.
Former NYPD detective and mayoral candidate, Bo Dietl looks back on his friend's life
Alex Stupak admits he's no longer an underdog. With the opening of Empellon Midtown slated for March 20, he's building a burgeoning taco empire.
The best pizza in New York right now just might be coming fromCorner Slice in Gotham West Market, the new stall from Ivan Orkin, David Poran, and Michael Bergemann that soft-opens March 7.
It's not just sauce and cheese that makes a dish
Whether they're passion projects from indie operators, imports from around the U.S. and the world, or grand affairs from chefs who are shaping how New York dines, these restaurants are the short list of openings to watch from now through the spring. Read on for details.
In 2013, Ali Motamedi bought Azerbaijan Grill in East Meadow from a family friend, updated the space, assembled an Eastern Mediterranean menu studded with Persian classics and named the place Sufiya's Grill for his newborn daughter. This past August, he opened the second location, just before the birth of his second child.
Natural wines have gained cachet as more oenophiles seek out boutique brands and small-batch production. Even if you're unwilling to abandon your favorite big-name Pinot, trying more natural wines often increases the chance of discovering a really interesting one that's less expensive than those of comparable quality from a bigger brand.
Marie Michele Destil loves ginger so much she named her new Haitian counter-service spot Gingerbites - two words that blend into one as she says it.
Among petite pastries dolled up with frostings, glazes, sprinkles and even bacon, doughnuts have become the darling of the bakery, especially when they're served hot. Classics, of course, never go out of style, from the jiggly fruit of a jelly doughnut or a dunkable ring sifted with cinnamon.
Long Island hosts more Peruvian restaurants than ever - something to celebrate, as that country's food earns recognition for a melting pot of influences, its rising star chefs and distinct ingredients from the jungle, the sea and the highlands.
In 2006, tasting menus and cocktail pairings signified high-end restaurants, farm-to-table was the buzz and the march of small plates had begun. It was a year of peak foodie-ism when Donald and Anne Finley took over the closed Ground Round in Roslyn to transform their far-reaching plans into reality for a restaurant to be called Barto.
The new Hamptons restaurant from Jean-Georges Vongerichten earns a goose egg. Here's why.
Newsday's A-list for dining out, the Top 100 Restaurants on Long Island during the last 12 months, is here.
A traditional clambake involves the romance of an open flame, plenty of drinks, fine weather for outdoor dining and a crowd with an appetite for a shellfish bounty.
Down a muscular stretch of Sunrise Highway in Rockville Centre, a bakery beckons with umbrella-shaded tables, daisies brimming from planters and the promise of sweet treats and a latte inside.
Owner Yang Liu said the name is a reference to the LOL acronym "laughing out loud,'' the online game League of Legends and "a Chinese reference to eating food on skewers."
Remember the last time you were excited to go out to dinner? The Lake House in Bay Shore is that kind of restaurant.
Eater National, Saveur and other freelance work
At Sienna on the Square, it's a one-pot meal with fennel sausage and pork belly. At Sarafino's in Crafton, it's not complete without banana peppers. And at the Enrico Biscotti Co., kale is the star of the dish.
Better Bread Means Better Bread Crumbs Bread crumbs may seem like an end-of-days ingredient to horde in anticipation of the rich getting richer and the bottoming out of the middle class. At face value, they have a seduction quotient right up there with turnips and tuna fish. But they can actually be luxurious.
Developers say sky's the limit but many restaurateurs aren't filling their dining rooms
So "how does a dessert that was barely known in New York three years ago suddenly become so popular?"
The Tudors' farm has invested in a new crop that's not a cash cow, but a solid revenue stream: organic, quality grains.
Whether you're calling it egg in a hole, egg with a hat, or gashouse egg, a fried egg in toast is having a moment.
For an entire week last year, I ate Grand Marnier soufflé, the most retro of desserts.
Restaurant sales are projected to hit $782.7 billion in 2016, according to the National Restaurant Association, with 47 percent of what we spend on food directed toward dining out. And while it might seem like chains or restaurant groups have an increasing edge in the industry, seven of 10 restaurants are stand-alones with one location, which suggests that mom-and-pop restaurants are alive and well.
With foods from Xian, Sichuan and Taiwan, Pittsburgh is shaping up to offer some interesting regional Chinese cuisine.
Today Eater returns to Pittsburgh, PA to focus on eight newish restaurants and bars that have been garnering some serious buzz.
First opened under the name Han Ah Reum, which loosely translates to "warm heart," H Mart was founded by Il Yeon Kwon in Queens, N.Y., in 1982. The name eventually was shortened to H Mart, and the products in individual stores were diversified according to the demographics of the neighborhood. Each of the company's 32 stores nationwide covers 25,000 to 80,000 square feet and stocks nearly 25,000 products.
To obtain a local product -- say, tomatoes -- without a middleman, chefs have three options. They can go to farmers markets themselves. They can build a relationship with a farmer who will deliver directly to the restaurant several times a week. Or they can pay more to an out of town guy who doesn't offer the freshness of or the cache of local.
Brian Miller and Lauren Winter are partners at Edit, one of the most provocative design firms you've probably never heard of, as it has no central office or a Web site. Despite its relative anonymity, the firm is behind some...
Whether they're buckwheat-based soba, wheat-based udon, cellophane, rice or egg, Asian noodles are hitting their stride as one of the city's most versatile, inexpensive comfort foods.
Lunchtime at Restaurant Eve, and Dan Fisher is doing unspeakable things to a pig. Nearby, folks on the line stir, sautée, grill, and plate. Fisher? He's skinning a pork shoulder; behind him, a vat of water boils, a pig snout poking up from the rim.
Hank's Oyster Bar is packed on a spring evening. Patrons quaff New Mexican bubbly and wait for a coveted seat on the patio; along the back wall, a server explains the difference between Hama Hama, Olde Salt, and Kumamoto bivalves to a two-top. Just beyond the bar, Chef Jamie Leeds oversees the scene.
TOPPING, Va. -- Where the Rappahannock River meets the Chesapeake Bay, the girth of the river is formidable. This is where cousins Ryan and Travis Croxton, founders of Rappahannock River Oysters, untie their Carolina Skiff from the dock and putter downstream to check on their oysters.
Restaurateur Ashok Bajaj might shake more than 100 hands as he makes the rounds of his six dining rooms every night, but his visits are not just for the meet-and-greet. He's also inspecting.
"The more uneducated a chef, the better a vendor can do."
There are no flourishes in the warehouse district in Pompano, where the buildings are low and squat and a methadone clinic is one of the busier daytime establishments. On a rainy night, Andrews Avenue is lonely and gray.
A piece on women chefs in restaurant kitchens - a year before Time Magazine's "Gods of Food" fallout.