Erika Houle

3 weeks ago | bittmanproject.com | Erika Houle

I first tried lupini beans at a bar in Montreal. They were served on their own as an antipasto, plain but absolutely delicious (which is always exactly the point). I can’t remember who I was with, or what was happening around us, only those small bursts of delight in a bowl that I wished was bottomless. Dense, snappy, and as savory as one could hope for, they’re only made better, I’ve since realized, in the context of a hot breakfast. Many of us already begin our day with beans.

2 months ago | bittmanproject.com | Erika Houle

Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what’s possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness. We hope you join us on this journey.

Jan 8, 2025 | bittmanproject.com | Erika Houle

“Spring mix” doesn’t always appeal during winter. That pile of romaine might look a little sad,  and as much as you love radicchio, wouldn’t a similarly reddish-purple chilled beet salad be even better? Why not take a break from leafy vegetables in favor of in-season, one-ingredient-focused salads that bring a lot of shine to the table?

Dec 9, 2024 | bittmanproject.com | Erika Houle

It’s the holiday season. From belated Friendsgivings to Christmas Eve through New Years, you and your loved ones have likely mapped out multiple meals featuring all of the annual favorites. Perhaps your youngest cousin will spend hours snapping the ends off green beans (while mostly watching cartoons). Your very sweet aunt is in charge of the world’s greatest apple pie.

Nov 4, 2024 | bittmanproject.com | Erika Houle

It was a sunny fall morning at the farmers’ market when a sea of soft beige, burnt orange, and speckled green squash suddenly enveloped me. Piles of tiny Honeynuts, gigantic Baby Blue Hubbards, and thick-skinned Red Kuris were in abundance, too. It seemed mandatory to fill a big box with the sweet, superlative vegeta…fruits. So I did. As I remembered that they were in fact extraordinarily fruitful, it was as if I could smell the aromas of seeds frying in butter and salt.