Mark Bittman

When I cook, though, everything seems to go right. I shop an average of every two weeks in a supermarket, and make a couple of trips a week to smaller stores. I’m aware that my choices are mostly imperfect, but I rarely conclude that I should make a burger and fries for dinner or provide a pound per person of prison-raised pork served with fruit from 10,000 miles away, followed by a cake full of sugar and artificial ingredients. Yet, for the most part, that describes restaurant food.
-Mark Bittman, NYT

This time of year, I’ll buy local greens and local fish and wind up eating half or less of the food I would have if I had eaten out. Dessert only happens if someone else buys or makes it because I won’t do either; I might schlep home a piece of watermelon. The starter, if there is one, might range from bread with butter or oil to homemade hummus or other bean dip to home-roasted or fried nuts, or some salami or ham, hunks of which remain in the fridge for weeks.
-Mark Bittman, NYT

Shopping is the time to be critical. (Eating is the time to enjoy.)
-Mark Bittman, NYT