Meat filling for grape leaves, cabbage leaves, peppers and tomatoes, page 448 of The Best Recipes in the World, by Mark Bittman.

Meat filling for grape leaves, cabbage leaves, peppers and tomatoes, page 448 of The Best Recipes in the World, by Mark Bittman.

Not everyone has the time or the interest to prepare meals like a classically-trained chef. But New York Times columnist and food writer Mark Bittman argues that cooking well and cooking fast don’t have to be mutually exclusive – and that the breakneck pace of modern life doesn’t have to be incompatible with eating well and eating healthy. He joins Kojo to explore how we can benefit individually by learning to cook fast – and how our society can benefit collectively by putting food front and center as a matter of public policy.

Guests

  • Mark Bittman Food and Food Issues Columnist, New York Times; Author, "How to Cook Everything Fast: A Better Way to Cook Great Food" (Houghton Mifflin Harcourt, 2014)

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