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10 Things We Love About May

Mother's Day, our new meatless, monthlong menu-planner, and more

The Editors

May 6, 2022

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.

Cooking for Mother’s Day.

We’ve got a round-up of recipes to inspire your Sunday cooking for mom — or, if you’re a mother, an easy hand-off of what you’d like your kids to make for you.

The Bittman Project

Buckwheat Crêpes, Sweet or Savory

Crêpes are the pancakes that eat like tortillas—thin and perfect for stuffing with sweet or savory fillings. They’re perfect for breakfast, brunch, lunch, a light supper, or dessert, and the batter can be made a day ahead. What more do you want? Well, they could be a little easier to cook: Use a nonstick or well-seasoned skillet. To turn, lift the edge …

4 years ago · Mark Bittman

The Bittman Project

Baked Eggs with Onions and Cheese

This makes for an impressive, rich brunch, and is one of the best egg dishes for a small crowd—you can cook a lot at one time. Makes: 4 to 8 servings Time: 45 minutes Ingredients 4 tablespoons (1 ⁄ 2 stick) butter or olive oil 4 onions (about 1 pound), sliced…

5 years ago · Mark Bittman

The Bittman Project

Be a Brunch Hero with This Weekend Cooking Project

We’ve been featuring many quick, weeknight-type recipes here, the kinds of dishes that you can reliably get on the table from night to night. (They a prominent role in my new book, Dinner for Everyone). These are critical from almost every perspective, and I’ll never stop including them, but sometimes you just need a really great cooking project, the ki…

5 years ago · Mark Bittman

Season 3 of Food with Mark Bittman continues.

Stay tuned every Monday for new episodes (we’ll continue to run recaps on Tuesdays on The Bittman Project). In the meantime, get caught up with these earlier episodes.

The Bittman Project

Yes, Al Roker is Actually That Lovable

"The greatest existential threat to the world is climate change. I'm not Joe Scientist, but I would like to try to figure out some way, without being preachy, for a call to arms — maybe even more importantly, try to make it somewhat positive. What are the things we can do, what's in our control…

a year ago · 15 likes · 2 comments · Mark Bittman

The Bittman Project

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, …

a year ago · 10 likes · Mark Bittman

How to Eat Less Meat — a Mark-guided month of cooking, right at your fingertips.

Stay tuned for more info in your inbox or learn more about it here.

Kayla Stewart on Lena Richard.

Courtesy of John and Bonnie Boyd Hospitality and Culinary Library

Our columnist Kayla Stewart knocks it out of the park in her piece on Lena Richard, running later this month. “In 1949, a boisterous Creole chef made history. Dressed in a cooking uniform and donning an apron, New Orleans NBC-affiliate, WDSU, aired the first of many episodes of “Lena Richard's New Orleans Cook Book.” Airing twice a week through 1950, its host, Lena Richard, would become the first Black woman to have her own cooking television show, breaking barriers imposed by the Jim Crow Era-south, and helping the Black roots of Creole cuisine.”

All things Holly Haines.

ICYMI, a round-up of terrific recipes and this week’s discussion from one of our favorite home cooks.

The Bittman Project

The Most Compelling Cooking on Instagram

We feel so lucky to work with Holly Haines. We love her Instagram feed, her recipes, and her laid-back approach to creative cooking. Tomorrow, from 1 to 3 p.m. ET, we’re hosting a live Ask Holly Anything discussion for members here on the site — and Team Bittman will be in attendance, too…

a year ago · 7 likes · The Editors

A celebration of herbs.

Kerri Conan celebrates the spring bounty of fresh herbs with a mid-May “What’s for Dinner.” (We’re smitten with the herb cart that allows her to follow the sun).

Gearing up for summer cooking.

Stay tuned for ideas for what to cook and how we’re spending Memorial Day and this year’s summer kickoff.

Speaking of Memorial Day, it’s grilling season.

The Bittman Project

Dinspiration: 10 Grilling Recipes for The Holiday Weekend

I know, I usually don't send an email out on Thursdays, but since the point of this one is to prime the pump (the grill, actually) for the upcoming long weekend, I figured I'd give you a little extra lead time, just in case any of these recipes finds its way into your cooking plans. Either way, have a wonderful weekend…

4 years ago · Mark Bittman

Our second May discussion on summer cooking is Thursday, May 26 from 1 to 3 p.m. ET.

Looking forward to hearing what you’re excited to make.

Mark talks with Starship Casual’s Jeff Tweedy of Wilco.

Mark and Jeff talk about all things food and otherwise.