The chef Frank de Carlo of Peasant shows Mark Bittman how to make an Umbrian black chickpea soup.

The chef Frank de Carlo of Peasant shows Mark Bittman how to make an Umbrian black chickpea soup.

Mark Bittman, a k a The Minimalist, puts an exotic twist on an old-fashioned dish.

Shake up your Italian dinner routine with Mark Bittman’s three variations on pasta primavera: tagliatelle with peas, pecorino, chili, and mint; spaghetti with leeks, bacon, and eggs; and angel ...

April 23: New York Times food columnist Mark Bittman kicks off a new series, 'How to Cook Everything TODAY,' by showing that you can do more with your microwave than just heat coffee and make popcorn.

The author of “How to Cook Everything,” talks about how to make some of the simplest recipes from his book, such as boiled greens, caramelized onions and rosemary-roasted potatoes.

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The New York Times

Mark Bittman makes a Greek version of an old favorite finger-food. Related Article: http://tinyurl.com/nytimes144

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The New York Times

NYTimes.com - Mark Bittman, a k a The Minimalist, a k a The Educationalist, lectures on the subtleties of cooking an old staple.