Erika Houle

2 weeks ago | bittmanproject.com | Erika Houle

Sure, leftovers are great for the next day’s lunch. But what if tonight’s meal ended up as tomorrow’s supper—yet in a totally new, unexpected way? Welcome to Dinner Tonight, Dinner Tomorrow, a series that we hope you find as useful as we do. Sometimes, unaltered leftovers serve exactly the right purpose—cold pizza for breakfast never hurt anyone, and pasta salad that’s had a good night’s sleep in the fridge  makes a comforting and refreshing lunch.

1 month ago | bittmanproject.com | Erika Houle

As tinned fish continues to show up on more and more restaurant menus, it’s hard not to wonder: Is the upcharge worth it? Sometimes, yes—perhaps it’s served with excellent bread and nice butter, or housemade chili crisp and pickles, or three different varieties of beautiful salt you’ve never heard of, and that’s all delightful and requires a lot of effort and skill to assemble.

2 months ago | bittmanproject.com | Erika Houle

Leave your bulky juicer tucked away in the cupboard—for now, at least. Celery-based green drinks can be great, but there’s room for much more fun. Even better: Bright and crunchy breakfasts, childhood snacks-turned-grown-up-salads, and braised side dishes or entrées for when you’re tired of roasted vegetables. If you’ve got a bunch of celery in the fridge, you’ve got an incredible meal in your future. When you treat celery well, the favor is always returned.

2 months 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.

Feb 3, 2025 | 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.