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10 Things We Love About March
A new season of the podcast, a corned beef and cabbage spinoff, and more
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.
Food with Mark Bittman will be back.
We can’t wait to share it with you. In the meantime, catch up on seasons 1 and 2, with guests like Sutton Foster, Yotam Ottolenghi and Mayukh Sen, Jose Andres, Steven Satterfield, Nigella Lawson, and more. Stay tuned for the launch of season 3 later this month.
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. We’ll tell you more about it at the end of the month.
Find inspiration by way of cinnamon rolls.
What are your favorite travel dishes?
Our discussion inspired by Mark’s time in Rome focuses on our favorite travel destinations and the dishes we associate with them. Tune in on March 24 from 1 to 3 p.m. EST.
Mark Bittman interviews Jeff Tweedy.
Like banana bread?
We’re going bigger — we’ve got a quick breads primer coming up, with a master recipe and several delicious spinoffs.
Try your hand at making bagels.
We’re in love with Cathy Barrow’s new book from Chronicle, Bagels, Schmears, and a Nice Piece of Fish. We’ve talked to Cathy about the inspiration behind the book and can’t wait to share our conversation (and recipes!).
Corned beef and cabbage + leftovers by way of corned beef and cabbage that’s worthy of a new tradition.
St. Patrick’s Day is coming up — and while that means corned beef and cabbage to some, Kerri offers a leftovers recipe that just might trump the main dish.
When St. Patty Leaves You a Pot of Gold
By Kerri Conan
So you toasted Saint Patrick’s Day at home this year, with a big boiled dinner simmered on the stove or maybe in some kind of slow cooker or pressurized machine. (And if you didn’t do the classic meal, keep reading for your maybe-even-better option.) You’ll make sandwiches or hash with the meat, leaving behind a pot of mushy vegetables floating in a broth that’s a lot like diluted pickle brine. You’ve struck gold.
A whole lemon torte you’ll want to make.
From none other than Holly Haines. She writes: “In the fall of 2021, I started interning at an organic farm because I can keep houseplants alive but basil and cilantro seemed to wither in my presence. One of the perks of the farm is an almost unlimited supply of citrus (calamansi, cara cara, blood orange, valencia, etc), so when I saw Mark and Kerri’s ‘whole-lemon torte’ variation on the chocolate torte in Bittman Bread, my wheels started turning.”
Artichokes, escarole, chicories, beans, and more. Stay tuned for what’s happening in our kitchens this month.
In the meantime, Mark shows us how to make braised artichokes.