Mark Bittman

4 days ago | aarp.org | Mark Bittman |Kate Bittman

When summer rolls around, it can sometimes feel like a bit of a jolt — if you live in the Northeast, like I do, it can happen so fast that I’ll find myself peering into my closet in disbelief that I was actually wearing that hoodie just a couple days before — the horror!That being said, I’m a fan of summer. I feel the cold weather in my bones, and I’m always happy for a chance to thaw out. Especially when that opportunity brings endless vegetable options along with it.

3 weeks ago | bittmanproject.com | Mark Bittman

I don’t love plain lettuce leaves on a plate; I’m not even sure that’s “salad.” Sometimes I force myself to eat it—if the dressing is really good—and sometimes I ignore it. ​Chopped salad​, however, is to me a staple, because it can include literally any vegetable that you can eat raw, and that is interesting. Taking the extra time to chop the greens and vegetables is always worth it, because dressing and ingredients become evenly distributed, and everything is much easier to eat.

1 month ago | bittmanproject.com | Mark Bittman

“Food is both a record of the upheaval of wartime and a comforting talisman of where you’ve come from and who you are. It’s the tie that binds you to your people wherever they are in the world.”I can’t take credit for such an eloquent passage; it’s from Hawa Hassan’s new book, Setting a Place for Us: Recipes and Stories of Displacement, Resilience, and Community.

1 month ago | bittmanproject.com | Mark Bittman

The lovely vegetables in this series all have one thing in common: once you get them home from the farmers market, you quickly run out of ways to use them. Well, we’re here to tell you that these typecast vegetables are a lot more versatile than you might think—and we’ve got the recipes to prove it. The only use for leeks that most people know about is leek vinaigrette.

1 month 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.