I wanted to tell Mark Bittman that I own his entire cookbook collection, and that I read his blog and columns religiously -- but I didn't. I admire Bittman, the Minimalist for the New York Times, so much precisely because he wouldn't give a hoot either way. In fact, he didn't even seem to care whether we finished our interview after two disconnects (I, however, frantically scrambled from corner to corner of my room praying for better reception). He has a straightforwardness that I think translates remarkably into recipes, and he is my go-to source for breads, soups and countless other basics. For a taste of the bluntness (and I would say, brilliance) that put Bittman on the foodie map, read on.You just returned from Europe. How did your blogging for [your new blog] Bitten affect your trip?
I would say it affected it by me writing fewer emails. I spent more time blogging, but I didn't spend more time at the computer really.
When you write your New York Times column, your audience is already decided for you. Do you envision a different audience when writing your cookbooks or for your blog?
I think the answer is no. I think I pretty much do what I do. It's not as if I don't take my audience into account, but people who like I what I do are going to find me and read me by any means. I'm not saying, "Oh I'm writing a blog so I have to a different style." I wouldn't know how to do that anyway.
I've recognized some of the recipes on the blog from your cookbooks, how do you choose which ones to post?
Actually most of the recipes that have been on the blog are former Minimalist columns, the Recipes of the Day are being drawn from Minimalist Columns that have been in the New York Times Book – Quick and Easy Recipes from the New York Times. The ones that are called "What I had for dinner" are literally that and they may or not be variations of something I've done before. But they haven't been "let me take this recipe out of How to Cook Everything and throw it on the blog." I'm not saying it won't be that, but I don't feel the need yet.
Good, fresh 
Sonoma Foie Gras, a
California company, is 
May is National BBQ Month and National Hamburger Month
Cupcakes, not for dessert (unless beef is your idea of a treat)
Because eating French Fries in the car is so tough
