This simple, customizable bread recipe is a great place to start for new bakers. We got tips from recipe creator Mark Bittman along with other bakers to ensure the perfect loaf.
Mark Bittman to speak at Berkeley ideas festival
The former New York Times columnist will be at Uncharted, a production of Berkeleyside, on Friday Oct. 14.
Mark Bittman joins Purple Carrot, Josephine board
In addition to joining The Purple Carrot, a meal-kit company, Mark Bittman will be sitting on the board of the Oakland-based meal pick-up service Josephine.
Mark Bittman: Berkeley has got a hold on him
“I’s been really fun,” says the New York Times writer and cookbook author of his time so far in the Bay Area as he launches a new video series of California food issues.
Rosamunde Temescal opens, Giovanni news
Rosamunde has opened in Temescal, shock at imminent closure of Oscar’s in Berkeley, and news of Giovanni post-fire
East Bay artisans show strong at Good Food Awards
From the judges through to the winners, the East Bay made its presence felt at the 2015 Good Food Awards.
Mark Bittman: Why I’m coming to UC Berkeley
New York Times food writer and cookbook author Bittman says he wants to know if he’s “interested in a life at a universities” before he gets too old to answer that question.
5 local cookbooks that will make great holiday gifts
Mention “Berkeleyside Nosh” at Mrs Dalloway’s bookstore and you’ll receive a 10% discount on any of these books!
Berkeley Bites: Marc Rumminger
Engineer Marc Rumminger grew up in Michigan on a then-typical Midwestern diet: casseroles, canned soup and jello. When he moved to Berkeley for graduate school his culinary world expanded and he became an avid home cook. Rumminger experimented with Asian flavors, particularly Indian cuisine, and he immersed himself in pressing food issues, including the concept […]