The Bittman Project

1 week ago | bittmanproject.com | Mark Bittman

I’ve written pieces like this over the years, and they follow a pattern: I get a craving to fry some food, I figure out a batter—it’s often not the same one as the last time—I do it, and I think, “Why don’t I do this more often?”It’s not difficult: Fried food you do yourself is almost always superior to anything you buy elsewhere. And it is more fun than almost any other form of cooking. But it’s definitely its own style.

2 weeks ago | bittmanproject.com | Mark Bittman

Today we’re revisiting my 2022 interview with Senator Cory Booker, who is principled, intelligent, and brave, and is my hero in many ways. If you follow Senator Booker on any social media, you’ll see that he’s constantly posting forward-thinking little rants about everything; he’s also among the strongest senators on food, in defending farms and farmers.

2 weeks ago | bittmanproject.com | Lisa Rab

I didn’t panic until I cut open the plastic wrap covering the chicken. Bloody juices oozed into my sink. Holding my breath, I reached inside the clammy cavity and pulled out a long, thin package of giblets. Some part of my brain knew I was supposed to preserve them for a gourmet purpose, but I couldn’t hold them for more than a second without tossing them into the trash. I rinsed the bird under the sink and patted it dry as the recipe instructed, telling myself the worst was over.

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.

1 month ago | bittmanproject.com | Kate Bittman

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; our partnership with Bob’s got me thinking about one of my favorite memories in the kitchen—which is learning how to cook oatmeal (the right way!) from my dad. Dear reader, youth is wasted on the young. I feel this cliché so much lately, for a variety of reasons.