Sitemap - 2023 - The Bittman Project
Big Announcement From Me and My Team
Is This THE Best Way to Cook Eggplant?
Don't You Forget About ... Your Microwave
"Live" With José Andrés and Mark Bittman!
The Best Gift You Can Give Today? Better Food.
Cooking for One: Can I Make It Any Easier?
You've Got Lots of Thanksgiving Leftovers. Now What?
A New Way to Make Holiday Cooking Easier
Hot Toddy and Chill (Booze Optional)
The 2023 Bittman Project Holiday Gift Guide
Tom Colicchio's Stuffing, Ironed Toast, and General Goodness
A Favorite Recipe, Never Before Seen
A âMinimalistâ Thanksgiving in Three Hours
Vietnamese Cooking in America Comes Full Circle
Andrea Nguyenâs Char Siu Roasted Cauliflower
Turns Out Not Eating Salt Is Not the End of the World
Learning to Look Forward, With Some Help From the Elders
Two Cooks, Three Squashes = Seven Recipes for the Season
Junghyun "JP" Park: How to Eat Korean Food
Junghyun "JP" Park's Napa Cabbage Kimchi and Kimchi Mandu
Cooking for One: The Single-Egg Omelet
Using Natural Food Dyes to Create Magical Baked Goods
Changing Lunch Options, One School at a Time
You Should Be Cooking the Hell Out of Mushrooms
Limes, Hummingbirds, and 50 Cousins
I Stir-Fry With a Little Help From My Friends
More About Ozempic, Obesity, and the Real Cure
Jacques PĂ©pin: The Best Home Cook Ever
Tuck into the Comfort of a Bread Bed
On Heartbreak, Making Tea, and the Power of Plants
Edward Lee and Lindsey Ofcacek on the Great Potential of a Nonprofit Restaurant
Why Using Ozempic Is Like Putting on a Gas Mask
Klancy Miller on the Positive Changes in the Food World
More Sauce, Less Pasta: How Low Can You Go?
What Can You Do When Salt Is off the Table?
Food: The 1960s vs. Now, with Michael F. Jacobson
Taking My Snacks Extremely Seriously
Outstanding Vegan Sushi Should Not Be an Aberration
To Take a Risk, to Dream, to Have Faith: To Make Soy Sauce
Talking Junk with Chris van Tulleken
Mark, Kerri, and Two Days of Peak Summer Cooking
Food Waste Is Just the Tip of the Iceberg
Food as Comic Relief, with Calvin Trillin
Meticulously Making My Way Through Some Great Recipes
Welcome to the Floating Food Carnival
Chris Morocco: What is a Recipe and What is a Template?
Chris Morocco's Corn & Chickpea Bowl with Miso-Jalapeño Tahini
Stop Whining â You Know You'll Miss It When It's Gone
How to Catch Salmon in the Beautiful, Complicated Alaskan Waters
Bill McKibben: There is So Much We Can Be Doing
Is Grilling the Confidence Boost We All Need?
MarĂa Mercedes Grubb Will Not Be Denied
Bow Down: It's Dessert Queen Abi Balingit
Abi Balingit's Fiesta Fruit Salad
This Summer, Thirteen is Your Lucky Number
Can Someone Please Explain To Me What the Hell We're Waiting For?
Lalo GarcĂa is the Definition of a Maverick
Lalo GarcĂa's Porcini Mushrooms with Thyme
I'm Scared to Cook in Someone Else's Kitchen
Is Cooking for One Worth It? YES.
Al Roker is a Total Ray of Sunshine
Nasim Alikhani is the Queen of Layers
Food with Mark Bittman: Nasim Alikhani
Feeling Like a Cliché ... and Being Cool with It
How Niki Segnit Taught Herself to Be a Flavor Genius
Food with Mark Bittman: Niki Segnit
When Memories Are the Key to Recipe Magic
Ed and Ryan Mitchell and a Pure Labor of Love
Food with Mark Bittman: Ed and Ryan Mitchell
What Does "Weeknight Meal" Even Mean?
Dr. David Katz Weighs in on the Body Wars â and Ozempic
Food with Mark Bittman: Dr. David Katz
Kwame Onwuachi: Selling Candy on the Subway
Food with Mark Bittman: Kwame Onwuachi
Unwinding is the Only Thing on This Menu
To Know Tim Ryan is to Love Tim Ryan
Food with Mark Bittman: Tim Ryan
Samantha Irby Does Not Enjoy Thinking Too Deeply
Food with Mark Bittman: Samantha Irby
Absolute Shocker: Cold Soups Can Actually Be Good
Margaret Cho Was Raised a Forager
Food with Mark Bittman: Margaret Cho and Rachel Belle
Put More Tortillas on Your Table
A Year of Learning to Eat in the Scottish Highlands
Senator Michael Bennet Learned to Cook During Covid, Too
Food with Mark Bittman: Senator Michael Bennet
The Best Cake You've Ever Eaten
Cantankerous Root Vegetables for the Win
Manu Buffara Once Accidentally Fermented Her Clothing
Food with Mark Bittman: Manu Buffara
Woulda-Coulda-Shoulda in the Kitchen
Walking the Earth Day Walk: Jane Goodall and Lauren Sweeney
Food with Mark Bittman: Earth Day
The Cold, Hard Truth: I Suck at Entertaining
Springing Into Spring, by Way of the Kitchen
Delia Ephron Reflects on Heartburn â and, of Course, Nora
Food with Mark Bittman: Delia Ephron
Dan Ahdoot is One of Our New Favorite People
Food with Mark Bittman: Dan Ahdoot
Just Add Miso (as a General Rule)
Seacuterie: The Food of Dreams
José Andrés: "Behind Every Plate of Food is a Story"
Food with Mark Bittman: José Andrés
Chop HouseâIncluding a New Way to âButcherâ Tofu
Honoring Memory and Seeking Renewal in the Kitchen
Nigella Lawson, the Second Time Around
Food with Mark Bittman: Nigella Lawson
Bittman vs. the Sous Vide Wand
Adam Gopnik Knows the Ideal Way to Get a Soufflé to Rise
Food with Mark Bittman: Adam Gopnik
Whole Grain Pastas, Decoded and Conquered: Three Ways
Why Use One Blade When You Can Use Two?
Feeding Kids: Eden Grinshpan and Aliza Sokolow
Food with Mark Bittman: Eden Grinshpan and Aliza Sokolow
The Most Versatile Food of All Time
My Appetite is a Gift, But Sometimes I Must Rein it In
Food with Mark Bittman: Eric Ripert
Chicken and Rice and Other Things Nice
Mrs. Brightside: New Orleans Gem Toya Boudy
Food with Mark Bittman: Toya Boudy
The Four Truths of Easy, Flexible Soups
Vishwesh Bhatt and the Magical Flexibility of Food
Food with Mark Bittman: Vishwesh Bhatt
"Flavor Comfort" is Good, But Not Every Night
Put Down the Pepper Grinder, Ma'am
Not-So-Fun-Fact: Black Farmers Own Just One Per Cent of US Farmland
Food with Mark Bittman: Olivia Watkins and Karen Washington
When Stir-Frying Feels High Maintenance, Try Fry-Stirring
The Everyday Glories of the MenĂș del DĂa
Peter Hoffman's Fireplace Beans; Mark's Liquid Gold
Peter Hoffman and the 'High Fashion' of Food
How to Have a Souper Douper Week
The Moment I Realized I'd Become a Bean Snob
Bitty vs. The Oscars, Plus: Reruns are Fun!
A Beloved Snack with a Side of Sentiment
Eric Kim and Mark Bond Over Zombie Vegetables
A "New" Way of Eating: Fauna-to-Flora
Happy Birthday to Our Bread Baby
The Art of Making Vegan Food for Non-Vegans
Behold, the Citrus You've Been Longing For