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We're into spicy cucumber dishes for the weekend

Melissa McCart

Jun 10, 2022

In case you missed it, this week, we featured recipes inspired by Mike Diago’s amazing DIY grill. Kayla Stewart was on the podcast with the great Miss Emily Meggett talking about Gullah Geechee cuisine and the book they co-wrote, Gullah Geechee Home Cooking. And Mark has a recipe for tuna and kale that a lot of us are excited to replicate.

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A DIY Grill Inspires a Summer's Worth of Dinners

At some point, I decided I’d rather grill with wood than gas. It smells better, there’s a wider range of heat, and it’s more cathartic. Recently, I finished building the wood-fired grill station of my dreams. It has a white stucco base with built-in wood storage and a firebrick top with a blue and white tile counter area. It’s all part of a larger campaign to make my backyard feel like a lazy rustic villa…

a year ago · 9 likes · 5 comments · Mike Diago

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Great Food, Big Love

"My interest is in people. In love. In care. And I said, my children were my priority. I said if I can take care of them, then I'd be able to take care of others out there in the world. I said, I'm never too tired, especially if someone says they're hungry…

a year ago · 21 likes · 5 comments · Mark Bittman

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Cooking by Instinct

Listen now (6 min) | This is a little longer than a “Just Do It” that Kate introduced last week — which you’ll see more of soon — but it’s certainly in the spirit of it. More from Mark below. — Melissa You know when there’s a tricky moment in traffic when you have to trust your instincts — and that works — because you actually know what you’re doing? I suppose if you’re good at tennis, it’s similar. Here comes a tough shot: Instead of thinking, you just return it well — maybe even aggressively…

a year ago · 20 likes · 9 comments · Mark Bittman

We’re starting to see cucumbers at the farmers market, so we’ve got a couple of recipes for you to play with. First, as you may recall, our Sichuan-style cucumbers are impossible to resist. Next, for a light lunch or dinner, cold fiery noodles are like a salad, with lots of crisp vegetables and a light, hot-sweet dressing.

You can also ditch the heat and just enjoy the cucumbers. Dice a red onion and soak it in water with a dash of vinegar for ten minutes to take out the bite. While that’s happening, halve your cucumbers and scrape out the interior, then chop them how you’d like. Drain the red onions. Combine the red onions and cucumbers, salt them, drizzle with olive oil and a tiny bit of red wine vinegar. Toss. Let it sit for a few minutes, Then garnish with lots of mint and serve.

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This Tongue-Tingling Side Dish Steals the Show

Thanks for visiting The Bittman Project, a place where food is everything (or pretty close…

3 years ago · 14 likes · 2 comments · Mark Bittman and Daniel Meyer

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Cold Fiery Noodles

Like a salad, really, with lots of crisp vegetables and a light, hot-sweet dressing. Serve as part of a bigger meal, or in larger portions as a lunch or a light supper. Makes: 2 main-course or 4 side-dish servings Time: 30 minutes Ingredients Salt 1 pound cucumbers…

4 years ago · 1 like · Mark Bittman

Beyond The Bittman Project

Enjoy your weekend.

2 Comments

Fee

I loved getting emails from the Bittman Project. I say "loved", past tense, because I will be unsubscribing today.

I live in my car and dream and hope for a brighter, back-to-normal existence. I hold dear the recipes I have garnered from past Bittman newsletters.

I can't afford to subscribe especially with the price of gas here in the San Francisco Bay Area, so I thank you for all the recipes I will use in the future and all the joy I have to look forward to.

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