

Discover more from The Bittman Project
Here’s a roundup of what was on The Bittman Project this week, plus a recipe for very in-season rhubarb crisp, and a couple of links to what we’re reading right now. Read on for more.
On Wednesday, we launched our new interactive project How to Eat Less Meat, a 30-day, SMS-based meal planner.
Kayla Stewart wrote about the New Orleans cook who debuted on public television a full decade-plus before Julia Child. Read more about it here.
On the podcast, timed with the release of “Downton Abbey: A New Era,” we’ve got the delightful Lesley Nicol. And Mark gives you his recipe for English Cream Scones.
Follow on: Apple Podcasts | Spotify | Overcast | Pocket Casts | Amazon Music
And Kerri spearheaded this week’s “What’s for Dinner?” fronting recipes with lots of fresh herbs — and inspiring us to pick up a wagon so our potted herbs can follow the sun.
Beyond The Bittman Project
Your car is killing coho salmon —a wildly popular fish. “In 2019 alone, there were 27 million pounds of coho harvested for consumption in the U.S.” It’s on one of our favorite sites that’s unfortunately in its last week of publication, The Counter.
Want to know why food prices won’t go down anytime soon? Ask a farmer. A UK take on rising food prices that are affecting every country in the world, in The Guardian.
Rhubarb Crisp
Serves: 6 to 8
Time: 1 hour
Ingredients
6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
2 ½ to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)
¼ cup white sugar
1 tablespoon orange or lemon juice
1 teaspoon orange or lemon zest
¾ cup brown sugar
½ cup all-purpose flour
½ teaspoon cinnamon, or to taste
Pinch salt
½ cup rolled oats
½ cup pecans
Instructions
1. Heat oven to 375°F. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
2. Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon, and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
3. Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
—Mark Bittman recipe from The New York Times
This Week on Bittman Project, a Weekend Bonus Recipe, Plus Links
I just picked some rhubarb, so I am going to try this!
Coolio!