Welcome to “10 Things We Love,” a roundup that includes a preview of our favorite stuff on The Bittman Project this month, as well as posts you have loved (or may have missed) that are especially relevant right now.

Every week, you can listen in on season 3, Food with Mark Bittman.

We’ve kicked off the new season with Laura Linney — and we’re following up with an impressive roster of guests, including Secretary of Agriculture Tom Vilsack, Samantha Irby and Lindy West, Al Roker, Asma Khan, and many more.

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Food with Mark Bittman Is BACK!

“I think reading a script is very much like reading a recipe. Because you know the ingredients involved, you know how things come together. If I start working on a script before I’ve finished reading it — if I can’t help myself, if connections are being made, if I’m seeing things like a chessboard, or like a blueprint, …

10 months ago · 9 likes · Mark Bittman

We’ll introduce you to one of Mark’s favorite stews.

While many people associate lamb with spring, Mark’s been cooking up his famous lamb stew all season. “I have made something like this lamb stew literally a dozen times this winter, just about every time we had non-vegan company,” he writes. “I’ve never made it the same way twice except for the last two times because I do like the variety, but this way is my favorite, so it’s time to share.”

We’ll be talking about spring veggies.

We’re thrilled about in-season artichokes, spinach, lettuces, and other greens, chicories, asparagus, and more. It’s also that time of year when we can’t help but trot out the delicious pasta primavera.

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Pasta Primavera

Unlike the ‘70s version of Pasta Primavera, you don’t have to have a laundry list of specific spring vegetables to make this work; use your judgment about what’s in season and which tastes good together, and go from there. Makes: 4 servings Time: 30 minutes…

5 years ago · Mark Bittman

Mike Diago writes about being a meat-eater.

“I’ve never held more influence over someone than I do over my son,” he writes “It’s disquieting. One night at the dinner table last summer, I realized he would be a vegetarian if I stayed out of the way — to his, and everyone else’s benefit — but I was absolutely in the way.”

Mark and Kerri get into it about whether we should ditch standard- for metric measurement.

Here’s something Mark and Kerri have strong feelings about — not just when it comes to baking. We’ll want to hear from you, too.

We’re featuring an ode to wings.

“I won’t go into the stressors of my life,” writes Michael Arceneaux. “That’s what two books and counting are for — but I do want to emphasize that whenever I have been in need, wings have usually been there to get me through it. No matter the issue, I don’t doubt that a chicken wing can’t make it better. The way people feel about sweets is how I feel about wings.”

This time last year, he wrote one of our most-read pieces, “Instant Pots Are Terrifying.”

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Instant Pots Are Terrifying

Even if they are usually gimmicky, I am often fond of contraptions advertised to make cooking at home easier, or if nothing else, more interesting than the norm. I still look at George …

2 years ago · 24 likes · 33 comments · Michael Arceneaux

We’ve got a new Bittman experience coming for your phones and tablets.

How To Eat Less Meat is a really cool text message-based collection of plant-based recipes from Mark that includes audio, visuals, and a focus on techniques.

Bittman Project annual members will be the first to get a peek (and a deep discount!) at this new instructional program. Upgrade your membership today (via your My Account page) or for those who are still on the sidelines, join now.

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Debby Waldman introduces us to a fun project involving fruit.

You read her work on green onion cakes and were over the moon about her chopped liver essay: Debby Waldman is back on The Bittman Project this month. A hint of what’s to come: “While researching this story, I processed more than 80 pounds of apples, peaches, apricots, and pears,” she writes. “But don’t let my experience scare you.”

We’ll have two Bittman Project discussions.

We’re back to twice a month member discussions, with the first one on spring dishes you’re looking forward to on April 7 and the second TBD on April 21 — both from 1 to 3 p.m. EST. Looking forward to seeing you there!

We’re firing up the grill.

Here’s a fun recipe we love for Baja fish tacos for one of the warmer evenings in April.

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Baja-Style Fish Tacos with Grilled Slaw and Chipotle Mayo

Traditionally the fish for Baja-style tacos is batter-fried, but cooking the fillets on the grill makes more sense. It’s much quicker and a lot less messy. And grilling the cabbage before turning it into slaw adds another layer of smokiness. To retain heat for cooking the fish, keep the lid of the grill down while you put together the slaw and chipotle …

4 years ago · Mark Bittman

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10 Things We Love About April