Ask Bittman
What Is Mark Bittman’s Favorite Weeknight Recipe?
And more questions from our Facebook Q&A
Many of us are well into our transition from dining out more days than not to learning, or relearning, how to cook for ourselves. As we get into the swing of cooking at home, we’ve debuted “Ask Bittman” over on Facebook, for what’s turning out to be a lively Q&A from 3 to 5 p.m. EDT on occasional Thursdays.
We’ll keep you posted on when you can ask questions in the comments and I’ll respond as quickly and as usefully as I can — and if there are any questions I can’t answer right away, I’ll do my best to follow up in the week afterward. Here’s a sampling of this week’s conversation.
Q. Marcy Timberman: Thank you for your presence and good advice. Everyone’s cooking up a storm but please be generous with donations to your local food banks who now are feeding so many more. I taught cooking at a food bank until recently, focusing on using staples in new ways. What can you suggest for those with limited resources to help them get through this?
A: Mark Bittman: I cannot recommend beans enough: black beans. Cannellini. Garbanzo beans, Cranberry. Make sure you salt to taste and don’t be afraid to add a dash of white wine vinegar to brighten things at the finish. Beets, root…
