Nigella Lawson
Mark talks with the Queen of British Cooking, Offers Spring Recipes, and Answers Your Questions
Food with Mark Bittman · Sweetness and Light
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Show Notes
It's our first episode of Food with Mark Bittman, and today I'm joined by the fabulous Nigella Lawson. She talks about cooking during the pandemic, food snobbery, and the pleasures of using less popular ingredients from rhubarb to celeriac. We bond over our equally terrible knife skills and Nigella takes issue the term "guilty pleasure." Team Bittman Project answers your questions from the perfect number of pizza toppings to a dad doesn't know what to feed his two vegetarian daughters. I also share my recipes for asparagus and leek soup and a simple and declines herb omelette.
Our Nigella Lawson's new book Cook, Eat, Repeat wherever books are sold, and follow her at Nigella.com or on Twitter at @Nigella_Lawson. The recipes on today’s show can be found in the episode show-notes or at BittmanProject.com or MarkBittman.com. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow me on Twitter at @bittman, and on Facebook and Instagram at @markbittman.
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