Kerri Conan

Tacoma, Washington

Writer at Freelance

Wrassling with waste and want in a fridge full of leftovers.

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Articles

Cooking in Your Sleep

3 days ago | bittmanproject.com | Mark Bittman |Kerri Conan

We try to be thoughtful about how we make money, and so we only partner with brands and organizations that we know well and believe in. Bob’s Red Mill is one of those brands, and we’re glad to have organic reasons to promote them. This month’s post in partnership with Bob’s builds on Kate’s story about learning how to cook oatmeal (the right way!) from her dad. When you love the process of cooking oatmeal as much as we obviously do, the leap to overnight oats is daunting.
A Pot of Beans, Straight Out of Your Dreams

2 months ago | bittmanproject.com | Kerri Conan

We can guess what you’re probably thinking: Enough already with the beans. The New Year good-luck moment is over. Both facts are undeniably true: There’s already a lot here on legumes, including Mark’s basic bean cooking recipe. And we hope that those leftover black-eyed peas in the fridge will inspire you to cook a pot of something — it doesn’t even have to be beans — as part of your plan to eat better this year.
Here’s How to Cook an Auspicious (Sorta Polarizing) Grain

Dec 30, 2024 | bittmanproject.com | Kerri Conan

As the years have gone by, I’ve come to appreciate Bob’s Red Mill more and more for many reasons, but especially these two: One, they’re getting what were once difficult-to-find whole grains, legumes, and other ingredients (unsweetened coconut, for example), into mainstream American markets. The other has been their willingness to respond to trends in food and to create or find new and innovative products, like well-performing gluten-free flour, or fava and chickpea flours.
At What Point Does Baking Become a Way of Life?

Dec 2, 2024 | bittmanproject.com | Kerri Conan

I started 2018 with a starter. That January Mark asked if I wanted to bake long-distance together and toss around notes. The idea was to work on a new whole grain sourdough he was messing with and adapt it to the Bittman/Lahey No-Knead Bread method. Fun side hustle, I thought. A little distraction from our usual cookbook routine. We’d nibble buttered toast during phone calls, snap some photos, and have a few laughs.
Fa-La-La-La-La, La-Almond Flour

Nov 19, 2024 | bittmanproject.com | Mark Bittman |Kerri Conan

As the years have gone by, I’ve come to appreciate Bob’s Red Mill more and more for many reasons, but especially these two: One, they’re getting what were once difficult-to-find whole grains, legumes, and other ingredients (unsweetened coconut, for example), into mainstream American markets. The other has been their willingness to respond to trends in food and to create or find new and innovative products, like well-performing gluten-free flour, or fava and chickpea flours.
All Together Now: Yes, Whole Grains Can Be Exciting

Oct 21, 2024 | bittmanproject.com | Mark Bittman |Kerri Conan

As the years have gone by, I’ve come to appreciate Bob’s Red Mill more and more for many reasons, but especially these two: One, they’re getting what were once difficult-to-find whole grains, legumes, and other ingredients (unsweetened coconut, for example), into mainstream American markets. The other has been their willingness to respond to trends in food and to create or find new and innovative products, like well-performing gluten-free flour, or fava and chickpea flours.
We All Love Tinned Fish. Here’s How to Love It Even More

Aug 28, 2024 | bittmanproject.com | Kerri Conan

Photo: Kerri ConanOne thing I can say with certainty about the lessons learned from cooking in 2020: Tinned fish has legs. Of all the pantry pretties, these are the only boxes I still have stacked high and deep up front on an eye-level shelf. There was always tuna, of course, now alongside sardines, several kinds of salmon, kippers, mackerel, and smoked oysters and mussels. Same as you treat eggs, all will find a good home on top of something.
It's Millet Time. | The Bittman Project

Aug 27, 2024 | bittmanproject.com | Mark Bittman |Kerri Conan

As the years have gone by, I’ve come to appreciate Bob’s Red Mill more and more for many reasons, but especially these two: One, they’re getting what were once difficult-to-find whole grains, legumes, and other ingredients (unsweetened coconut, for example), into mainstream American markets. The other has been their willingness to respond to trends in food and to create or find new and innovative products, like well-performing gluten-free flour, or fava and chickpea flours.
We Feel Your Grain – Three Farro Salads, Flavored from the Inside Out | The Bittman Project

Jul 29, 2024 | bittmanproject.com | Mark Bittman |Kerri Conan

As the years have gone by, I’ve come to appreciate Bob’s Red Mill more and more for many reasons, but especially these two: One, they’re getting what were once difficult-to-find whole grains, legumes, and other ingredients (unsweetened coconut, for example), into mainstream American markets. The other has been their willingness to respond to trends in food and to create or find new and innovative products, like well-performing gluten-free flour, or fava and chickpea flours.
We All Love Ranch – Here's How to Make It Even Better | The Bittman Project

May 21, 2024 | bittmanproject.com | Mark Bittman |Kerri Conan

As the years have gone by, I’ve come to appreciate Bob’s Red Mill more and more for many reasons, but especially these two: One, they’re getting what were once difficult-to-find whole grains, legumes, and other ingredients (unsweetened coconut, for example), into mainstream American markets. The other has been their willingness to respond to trends in food and to create or find new and innovative products, like well-performing gluten-free flour, or fava and chickpea flours.