The Fruit That Eats Like Meat

Photo by Emily Stephenson

One new-to-me ingredient I kept seeing mention of in my vegan recipe research was jackfruit, and the young, unripe fruit tastes just like pulled pork when simmered in barbecue sauce. The fresh, ripe fruit can grow to up to 100 pounds and is incredibly sweet, with a smell not unlike durian. The now popular ‘meat substitute’ version is the unripe, not yet sweet fruit that has been preserved in brine. I finally had some time this weekend, tracked down cans at a Vietnamese grocer, and tried it for myself.

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Posted in Behind The Scenes

A Better Than Good Egg

A Better-Than-Good Egg Cropped

Photo by Kerri Conan

Mark made me and another colleague toasted homemade bread and fried eggs the other day. I was lucky enough to meet the hen responsible—one of two yard birds that linger by the kitchen door waiting for handouts—and even luckier to watch Mark cook it. Continue reading

Posted in Behind The Scenes

What Happens When You Forget About Eggplant

By Mark Bittman

I do love eggplant, in just about all forms, the possible exception being badly executed eggplant Parmesan (see an example below, from when I took my mother out for lunch a couple of weeks ago).

Eggplant done poorly

Photos by Mark Bittman

Someday I’ll discuss “real” eggplant P., but for now I want to talk about how mistakes may lead to discoveries. Continue reading

Posted in Behind The Scenes

How to Cook: Miso Soup

Recipe from How to Cook Everything: The Basics. Photos by Romulo Yanes.

Recipe from How to Cook Everything: The Basics. Photos by Romulo Yanes.

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Posted in Uncategorized

3 Unexpected (But Brilliant!) Uses for Leftover Cranberry Sauce

Everyone says that leftovers are “the best part of Thanksgiving,” but your leftovers can be so much more than dry meat on bread with mayonnaise. My new book Kitchen Matrix has 20 recipes for leftover turkey, stuffing, mashed potatoes, and cranberry sauce, along with a slew of tantalizing uses for extra veggies (and if you’re anything like me, you’ll have a lot of those). You’ll have to buy the book if you want all the recipes, but here are a few clever uses for leftover cranberry sauce. These are universal enough to accommodate almost whatever kind of cranberry sauce you’re starting with (even the canned kind).

Cranberry-Yogurt Parfaits

In individual glasses, alternate layers of cranberry sauce, plain Greek yogurt, honey, and chopped pecans. Garnish: fresh mint.

Cranberry Negroni

Mix equal parts gin, Campari, vermouth, and cranberry sauce in a cocktail shaker with ice. Garnish: orange or lemon peel.

Cranberry-Braised Chicken

Cook chicken parts in butter, rotating and turning as necessary, until browned on all sides; remove from the pan. Add chopped onion, garlic, and fresh ginger and cook until soft. Stir in cranberry sauce and a little chicken or turkey stock or white wine; add the chicken. Cover and cook over medium-low heat, turning the chicken occasionally until it’s cooked through. Garnish: grated orange zest.

Posted in Recipes

Why I Quit My Dream Job at the New York Times

My new dream job is to get healthier food onto the plates of more Americans. See below for an excerpt from my recent story in Time.

Could there be a better week to form a company specializing in vegan meals? As everyone knows, the World Health Organization last week labeled processed meat a carcinogen and said red meat was probably dangerous as well. Not news, exactly, but a further confirmation that plant-based diets are where it’s at.

It was the determination to get healthier food onto the dinner plates of more Americans that led me to leave the New York Times, where I had what most people would think was a dream job: as weekly Opinion columnist and the lead food writer for the Sunday Magazine. But really: Not only was I ready for something new, it felt like it was time to put my boots on the ground.

So when David Mayer contacted me, I was primed. Mayer is the lead investor in The Purple Carrot, a plant-based meal kit company founded in Boston by Andy Levitt last year. Dave, who never uses 100 words when he can use 1,000, wrote me a long e-mail that said, among other salient things, that he wanted to build a company so people would “cook meals with real food, talk about it, show their kids what cooking is and connect on that and what it means. Imagine the implications … if we could help …. hundreds of millions of Americans to eat vegan at least two nights a week. Make it easy, really good and affordable.”

Get the full story here.

Posted in Uncategorized

I’m Joining The Purple Carrot!

In case you missed it, I’m joining The Purple Carrot as co-founder, partner and Chief Innovation Officer. Here’s a great piece by Matt Rodbard in Food Republic with some more details.

 

Eric Tanner

Photograph by Eric Tanner

Mark Bittman Put His Money Where His Mouth Is

Why the activist-columnist left journalism to run a vegan startup

In fairness, the offal was sent compliments of the kitchen.

Mark Bittman grabs the ramekin of chicken liver brûlée with a hand the size of an NBA power forward’s before breaking through the caramelized crust with a dagger of crusty bread. I’ve met the author of the best-selling VB6: Eat Vegan Before 6:00 for lunch at the Breslin, April Bloomfield’s New York City restaurant famous for lamb burgers and boards stacked with liverwurst and head cheese. “Today is a bad day,” says Bittman when asked about breaking his famous meat-and-dairy-free-during-daylight edict during our flowing conversation, which skips between millennial slackerdom, Bill Clinton and Bittman’s next chapter after leaving The New York Times in September: He is serving as chief innovation officer at vegan meal-kit delivery service Purple Carrot, which was officially announced this morning. “But, really, we are celebrating, so it’s not so bad,” he says with a laugh.

The lunch was part of a two-day media blitz promoting the author’s latest book, which was being released that day, a compilation of his popular New York Times Magazinecolumn Kitchen Matrix. Earlier in the morning, the tall and trim 65-year-old had been hawking the book on television and NPR, and later he will tape with the “really intense” Dr. Oz. So it’s clear the dude deserves a basket of beer-battered Long Island fluke and Bloomfield’s supreme pomme frites. “You should eat some of these,” he insists in a long-simmered Manhattan drawl. Bittman was raised in New York City’s Stuyvesant Town, and until earlier this year lived mostly in the Northeast — between Boston, Connecticut and New York City — before relocating to Northern California in January. “Living in Berkeley is fucking awesome,” he says with a smile. And with a new job building a plant-based cooking brand, his first full-time gig outside of media in over 30 years, the roaring startup economy might be pretty fucking awesome for Mark Bittman, too.

Read the full story here.

Want to cook with me? Get $20 off with promo code NEWCARROT at The Purple Carrot.

Posted in The Purple Carrot

Golden, And Yes, Delicious: How to Deal With Cooked Apples

apples

When you transform an apple by cooking, you may make it soft, fluffy, chewy, savory, sweet, or creamy—the potential is enormous. Yes, an apple loses some juiciness and freshness when you cook it, but as an ingredient, it’s just as versatile as potato.

This matrix explores cooked apples in various forms, at least some of which (I hope) you’ll find unexpected. All of the sweet versions are wonderful for either dessert or breakfast, while the savory ones make terrific side dishes for just about anything roasted or pan-cooked.

For 12 apple recipes, read this excerpt from Kitchen Matrix, on sale today. Prepare one of these recipes, or one of your own, and tag #MatrixChallenge. To pick up a copy of the book, click here.

This is the last official week of the Matrix Challenge, but now that the book is available, I hope you’ll keep the spirit of the challenge alive. Get creative with your cooking. Improvise. Then show off your dishes. If you make something from the cookbook, or one of my recipes inspires you to share something new, share it. Be proud of your matrices.

For even more inspiration, check out one of my Pork and Apples +3 ways recipes from the cookbook on Skinnytaste.com.

Posted in Mark Bittman Books

What Should We Be Eating? Nutrients Are Not Enough

What is a healthy and affordable way to eat? How should we think about the Food Pyramid? How do we cut through all the competing ideas about what’s right, to understand how we should eat? And what policies could be changed to get Americans eating more healthily and sustainably? Watch my talk below at the New York Times Food for Tomorrow conference to hear my thoughts on how we should tackle some of these pressing questions.

Posted in Food Politics