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The Bittman Project

Food is everything. A publication from the Bittman team.
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22/08/2022

“It’s a bit of work, cooking green beans, making eggs, prepping greens, making chickpeas and potatoes, but it’s worth it.” -

Link in bio for the Led Zeppelin salad (aka Insalata Cotto e Crudo) — the greatest of all summer salads.

Photo: Johnny Fogg

09/08/2022

“This year, for the first in many, I thought about making what I consider to be “real” pickles, the kind you put up in jars and eat in January and think of summer, the kind that in my mind a real pantry is full of, and it took me a full day to reject that notion. Not only is canning a hassle of the first order, but I don’t even like those kinds of pickles. I don’t like pickling spice especially, but really what I can’t stand is food soaked in vinegar. (I am not sure anyone really does, and that’s why “real” pickles have sugar, too.) Preserving is a thing, obviously, it serves a purpose, but if it’s not necessary and you don’t like the taste, what’s the point?

What I like are vinegar-free, salty-garlicky half-sours, which is not surprising since that’s what I grew up with.” -

Get the low-down on these half-sours (plus a cucumber salad recipe from Carla Hall) - link in bio.

05/08/2022

“It’s why, when I travel, I seek out Black communities whenever I can find them. While I can’t fix what white supremacy has done to my people, I can learn how we’ve survived, resisted, and created joy in whichever places we’ve found home in this world.” -

Tap the link on the bio for to explore Paris’ Little Africa on a trip to the 18th arrondissement with Kayla Stewart.

Pictured: a plate of thieboudienne, which included deeply flavored rice, cabbage, cassava, fish, scotch bonnet, and a large carrot from Restaurant Sénégalais - Balie Bousso

04/08/2022

If you like it then you shoulda put a fish on it 🐠

Kerri () says anywhere you’d put an egg is a good place for canned seafood. There’s always tuna of course, now alongside sardines, several kinds of salmon, kippers, mackerel, and smoked oysters and mussels. All have found a home on top of something.

Link in bio for tinned fish inspiration.

31/07/2022

“What’s the least amount of time and effort I could put into making a truly satisfying fresh noodle?” -

Details on Daniel’s 5-minute Lazy Noodles recipe, and ideas to turn them into a quick meal: https://bit.ly/3cTYHSz (link in bio).

29/07/2022

GIVEAWAY! Next Friday (8/5), we'll draw the name of one Bittman Project subscriber who will receive a 7-inch Teton Edge Santoku from , a $389 value.

Best of all, this knife comes in 8 different color combos which our winner can choose from.

By becoming a paid Bittman Project member, you TRIPLE YOUR CHANCES to be the winner! All new members will have their name entered three times in our drawing.

Go to bittmanproject.com/subscribe to enter! (link in bio)

28/07/2022

This sauce takes almost no time at all, and Kate shares the measurements for a perfectly sized bowl for a child or a moderately hungry adult.

Link in bio for the story behind this Pasta Al-FRED-o.

26/07/2022

Let’s talk about knives. How many do you need? Does it matter if you get a good one or a cheap one? How often should you sharpen?

Get your questions answered with with Corey Milligan, co-founder of New West KnifeWorks in Jackson Hole, Wyoming, maker of one of ’s favorite knives. Link in bio to listen.

25/07/2022

“Putting aside any restrictions — you’re vegetarian, or vegan, or don’t eat dairy, or ONLY eat dairy — I think we can agree that we all share a common goal: to eat things that taste really good and aren’t totally horrible for you. So I’m sharing with you a few things that fit that bill for me — and hope that you can find at least one here that also fits the bill for you.” - Kate

Link in bio for Kate’s tasty faves, like this chicken escabeche.

Photo: Aya Brackett

24/07/2022

ICYMI: It’s episode 4 of ’s “Yay! Leftovers!”, showing the magic of mayo.

Link in bio for Mark’s quick vegannaise recipe and Kerri’s tips for finessing new life into leftovers.

Photo: Kerri Conan

18/07/2022

“In the summer, on every sunny day, I imagine myself at the grill pulling off each food in due time and laying it on a platter next to ramekins full of sauces. Little by little, vegetables are replacing meat in that vision of summertime grilling.” -

This week, Mike’s using four of ’s recipes for his veggie haul: grilled eggplant, salt cod in tomato sauce (swipe left), grilled flatbread and grilled vegetables with mint raita. Link in bio for the recipes.

17/07/2022

Join and live tomorrow, Monday July 18 at 12pm ET for A Sugar Free Conversation!

15/07/2022

“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.” -

You can build a grill yourself, like Mike did, or use a grill pan on the stovetop for some summer dinner ideas, like this fish steamed over summer vegetables. Link in bio.

13/07/2022

WHY are we fine with a certain threshold of hunger in the world — and then once we pass that, only then do people start to take notice? This is just one of the questions we explored on today's episode with the geniuses Jennifer Clapp and Raj Patel. And yes, there’s some optimism too. Link in bio to listen.

“In the low income countries, the poorest segments of society spend upwards of 60 per cent of their income on food, and so even a small increase in food prices really means the difference between being able to eat and not being able to eat.” — Jennifer Clapp

“The tragedy is that in a ‘good’ year, when there are merely hundreds of millions of people who are going hungry, we're fine with that!”
— Raj Patel

07/07/2022

On this week’s episode of Food with Mark Bittman, a conversation with some extraordinarily smart farmers, including Mai Nguyen, who explains why 'regenerative farming' is an eye-rolling term, and who gave us a primer on Buddhist farming; and Latrice Tatsey, who talked to us about bringing back the tribal herd, and using grazing as a tool. Plus, Liz Carlisle, who wrote the book 'Healing Grounds,' which features both Mai and Latrice. Listen here: https://apple.co/3AqJDFs

Regenerative farming “is the hot term, and I've been in so many conversations where there's a great deal of gatekeeping, and grandstanding, people who say ‘I wrote the book on regenerative, there's no other definition’ — but also looking at regenerative, there are different definitions as espoused by different groups of people, and overall what I see in terms of the ones that have really risen to the top in popularity, the practices kind of have this dim-sum approach to kind of taking practices that have already existed in other parts of the world and other cultures.” — Mai Nguyen

“I've been really excited about the idea that we could shift agriculture from a climate problem to a climate solution.” — Liz Carlisle

“As humans, we tend to take ourselves out of the equation that we're equal to animals and that we're all a part of these ecological processes, and when we do that, that's when we get into trouble in mismanaging resources. In our stories, in our cultures, we always learned from the animals; the animals took pity on us and showed us how to live on the land.” — Latrice Tatsey

02/07/2022

We shifted things up this week on Food with Mark Bittman by featuring a show that we're fans of: Setting the Table, created by and hosted by the talented Deb Freeman ().
This episode will introduce you to the stories and legacies of celebrated Black brewers and distillers. Hear Mount Vernon's Steve Bashore share the history of the enslaved distillers who made George Washington's Whiskey; historian Theresa McCulla recounts the story of Patsy Young, a runaway slave who was also a brewer; Victoria Eady Butler of Uncle Nearest shares her experiences carrying on the legacy of her Great-Great-Grandfather Nearest Green, and Kim Harris of Harlem Hops tells us how she and her team are supporting diversity in the craft brewing industry.
Link in bio to listen.

29/06/2022

It may not be the most beloved vegetable, but zucchini has a lot going for it. It’s firm enough to stand up to all cooking methods, tender enough to eat raw, quick-cooking, and amenable to all kinds of flavors. Link in bio for the recipe to Mark's One-Pot Pasta with Lemony Zucchini (perfect for a weeknight dinner), and 13 more ways to eat zucchini for subscribers. Photo by .

27/06/2022

Our team has been dreaming about what we want to cook this summer — and we wanted to share it with you. We've put together a handy PDF for subscribers with 20+ recipes to download and save, share with friends, or take with you on vacation, wherever it may be. The collection includes a little bit of everything, from seasonal classics like fried chicken and peach pie to newer ones like grilled cabbage and pancetta or pasta with anchovies and arugula. We hope you're as excited about summertime cooking as we are. Link in bio to download.

25/06/2022

Samantha Irby and Lindy West are both known for their bountiful senses of humor, and both have used it to bolster feminism, social justice, and body positivity. Last week, the good friends joined Kate () for one of the funnier episodes of Food with Mark Bittman. Link in our bio to listen.

23/06/2022

From a recent episode of Food with Mark Bittman: Emily Meggett's Shrimp and Macaroni Salad, from her new cookbook Gullah Geechee Home Cooking. Link in bio for the recipe and to listen. Photo by .

21/06/2022

Socca is a big pancake, made with chickpea (and sometimes fava) flour, water, olive oil, onion, and usually a load of black pepper and some rosemary. Once you decide on the pan and flour you'll use, there's a good chance you'll make it all the time. shares both traditional and adapted socca recipes at the link in our bio, because as subscriber Jeff B. said, "tradition is good, but so is evolution!"

20/06/2022

In celebration of Juneteenth, handed the Food with Mark Bittman podcast reins over to a guest host, someone we all know and love, Kayla Stewart (). Kayla talked with Stephen Satterfield () and Adrienne Cheatham (), and Adrienne even shared her recipe for Pilsen Red Beans and Rice. Please welcome Kayla and Stephen back to the show — and welcome Adrienne for the first time! Link in bio to listen.

17/06/2022

"For much of my life, I didn't like asparagus. I think I found the flavor too mild and the texture weird, but I'm glad to say that's changed and I buy it all up as soon as it's at the market." One of Kate's go-to asparagus dishes is 's Roasted Asparagus with Parmesan shown here. Link in bio for the recipe along with others featuring summer produce.

15/06/2022

It's a pizza party 🎉 Link in bio to get your copy and join the sourdough, whole grain baking party. Photo by .

13/06/2022

Emily Meggett — Miss Emily, as she's known to some — is a respected elder in the Gullah community of South Carolina. She has lived on Edisto Island all her life, and at 89 years old, and with more than 50 grandchildren and great-grandchildren, Miss Emily still cooks for hundreds of people out of her home kitchen. Her house is a place of pilgrimage for anyone with an interest in Gullah Geechee food.
On the latest episode of Food with Mark Bittman, Miss Emily talked to Kayla Stewart () and Mark about the joy and frustration of learning to cook, Edisto Island's commitment to old style food and traditions, her rich history of feeding her community, and her new cookbook, Gullah Geechee Home Cooking.
Listen to the conversation at the link in our bio.

12/06/2022

We’re starting a new, tiny column: It’s called “Just Do It,” and our goal is to give you smart ideas — some guidance when you don’t know what to do with things you most likely have. Nothing will be complicated, most or all things will probably not have a formal recipe, and everything will be quick with minimal ingredients. (Is the name “The Minimalist” taken?)
First up: Kimchi Scrambled Eggs by . Link in bio.

11/06/2022

"At the first sight of weeds in the spring, I crawl out of my spice cabinet and head for greener pastures. For me, that means the garden. For you that might be the farmers market, a neighbor's yard, or the produce aisle. We share a singular goal: More fresh herbs."
Kerri () shares herb gardening tips and some herb-forward recipes for Bittman Project subscribers (link in bio).

08/06/2022

Two interesting guests joined Mark on last week’s episode of Food with Mark Bittman:
Ethan Brown, the founder, president, and CEO of Beyond Meat.
Frances Moore Lappé, writer of the trailblazing book, Diet for a Small Planet (which just celebrated its 50th anniversary).
You may notice a theme of plant-centered eating, which aligns with Mark’s recently released SMS-based interactive cooking guide, How To Eat Less Meat.
Listen to the episode and learn more about How To Eat Less Meat at the link in our bio. And, for subscribers, Frances shares the Garlic and Leek Ricotta Spread recipe from Diet for a Small Planet, Revised and Updated.

07/06/2022

"I've done so many versions of this granita (mango, strawberry and green tea, honeydew), but my favorite combination so far has been blood orange and grapefruit juice with a splash of mezcal." -
Link in bio to for the recipe and many variations originally from ’s How to Cook Everything.

07/06/2022

“I want to give special gratitude to a recipe for one of my all-time favorite dishes: larb. Though it’s from Laos, it’s probably most often eaten in Thai restaurants. (Shout out to the amazing Thai Market on NYC’s Upper West Side, which was introduced to me by my friend Earlene — if you can get there, do.)” -
Typically made from an irresistible combo of ground meat, chiles, lime juice, fish sauce, and herbs, we created an homage to a more traditional majestic larb — not authentic, mind you, in big part because there’s no meat in it.
“I like to think that the flavors here honor the original while allowing vegans to partake.”
Link in bio for the recipe.

05/06/2022

Perfect for grilling season, make a large batch of Al Roker's rub. It’s all purpose — obviously, you can use it on meat, but you can also sprinkle it on vegetables, you can rub it on tofu, anything that you’re going to grill. Link in bio for the recipe, and to listen to the episode of Food with Mark Bittman featuring Al.

03/06/2022

Chef Kwame Onwuachi () joined Mark on Food with Mark Bittman and shared how his upbringing in the Bronx and rural Nigeria shaped him, the way he thinks about food today, his brand new cookbook, My America: Recipes from a Young Black Chef, and much more. You won't want to miss Kwame's recipe for Sweet Plantains from the cookbook which he graciously shared as well. Link in bio to listen.

02/06/2022

We love seeing your Rhubarb Crisps, including this beauty by . Keep sharing and tagging, and get the recipe at the link in our bio (scroll down).

01/06/2022

Every year around this time we get to truly appreciate the first spring onions, herbs, asparagus, lettuces, and, as the weather turns, rhubarb, strawberries, and so on. Last week our team shared the summer dishes they were excited to make over Memorial Day weekend, but which are perfect all summer long. Think the best grilled artichokes, Bacalaitos, roasted asparagus, potato salad, lemon squares... Link in bio.

22/05/2022

Lesley Nicol on Mrs. Patmore and Downton Abbey, and much more in the last episode of Food with Mark Bittman. Link in bio to listen to the full episode.

20/05/2022

Have you made fruit leather at home? If not, we're sure Debby Waldman’s adventures will inspire you to give it a try. We’re dreaming of summer — and one way to extend summer's bounty for months to come is through dehydrating it. "In an era in which recycling and fighting food waste are as trendy as they are necessary, making fruit leather feels virtuous." Read on at the link in our bio.

19/05/2022

An Italian fry shop is inspiration for spring snacking in Melissa’s latest. Recipes for deep-fried seafood, vegetables, and suppli at the link in bio.

18/05/2022

This week’s guest on Food with Mark Bittman is the lovely and talented # Lesley Nicol. Many of you know her as the curmudgeonly cook Mrs. Patmore from Downton Abbey; Lesley has had a full career as a television and theater actress. She is also vegan who recently began taking cooking lessons, and animal advocate. Link in bio to listen to Mark and Lesley’s conversation…and for the English cream scones recipe from The Official Downton Abbey Afternoon Tea Cookbook.
P.S. A friendly reminder for Downton Abbey fans that the second movie, Downton Abbey: A New Era, comes out this Friday.

16/05/2022

Last week's guest on Food with Mark Bittman, Frank Bruni, shared his BruniBerry cocktail recipe. The lightly-sweet strawberry and tequila cocktail gets a flicker of heat from the addition of jalapeño. Link in bio for the recipe...and to listen to the episode. Photo by for The New York Times.

14/05/2022

More beauties. Keep sharing your creations from the book with the hashtag, and join the Bittman Bread member discussion threads to trade notes and get tips from Kerri and our team (link in bio).
1. 's little one Talula stops to smell the sourdough.
2. 's first attempt is looking great.
3. 's expertly topped smørrebrød.
4. A golden loaf by .
5. is on to experimenting with mix-ins. Jalapeno cheddar bread on the left and Bittman's rye on the right.

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Lesley Nicol on Mrs. Patmore and Downton Abbey, and much more in the last episode of Food with Mark Bittman. Link in bio to listen to the full episode.

Have you listened to @markbittman's conversation with @chefwonder on Food with Mark Bittman where they discuss, among many other things, the state of agriculture on the islands? "Hawaiians are so good at taking care of our land. it's just a part of us. It's unfortunate that 90% of sourcing comes from off the island. But there are people out there who are upholding these traditions...guys like Daniel Anthony (@manaai) who is out there on the North Shore of Oahu growing native crops, planting taro and feeding his community. We just need people like that to continue to fight for it, because if these ships stop coming, where are we going to get the food from?" Listen to the full episode at the link in our bio.

Food is love ❤️ Listen to Al Roker and Mark on the latest episode of Food with Mark Bittman (link in bio).

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