Mark Bitterman
Mark Bitterman is a leading expert on culinary salt, chocolate and cocktail bitters. He won a James Beard Award for his first book, Salted, and is the author of Salt Block Cooking. He is the owner of the specialty store, The Meadow, with locations in Portland, Ore., and New York City. Bitterman collaborates with chefs around the country and lectures at culinary schools. He has been recognized as a Local Food Hero by Cooking Light and a Tastemaker in Food & Wine.
Recipes and Stories by Mark Bitterman
Grilled Endive Salad with Salted Garlic and Parmesan Crumble
This takeoff on a grilled Caesar salad replaces romaine with two colors of chicory lettuce—pale Belgian endive and scarlet radicchio. Both of these leaves are far more bitter than romaine, elevating the contrapuntal between vegetable, dressing, cheese, and salt.Tangerine-Fennel Salad with Bitter Celery Vinaigrette
Bitterness in a salad is fundamental.Bitter Buttered Popcorn
A blend of nutritional yeast, cardamom, smoked paprika, and turmeric at the ready go a long way toward keeping your snack life spicy.Watermelon and Feta on a Salt Block
Sprinkle some salt on a slice of watermelon and its flesh contracts to subtle firmness, its aroma blooms, and its flavor crescendos. If that's what a few scattered crystals can achieve, imagine what lavishing that slice with the unerring saline expanse of a salt block will do to it: fragrant, sensual, symphonic.Preserved Lemons
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