The Bittman Project

In the beginning of my career, I (Mark Bittman) primarily focused on writing about cooking and the joy it brings. Over time, my interests expanded to explore how food influences our lives and our connections to the planet and each other. This includes topics such as farming, food processing, environmental issues, public health, labor rights, politics, racism, inequality, and justice. This evolution in my perspective took shape during my 30 years at the New York Times and has continued after my departure, particularly through my recent work with Heated on Medium. Now, I'm dedicating my efforts to The Bittman Project, collaborating with a team that shares similar values. We believe that food should be fair to both people and animals, accessible to everyone, nutritious, and produced in harmony with nature. Additionally, we think food should be delicious, which often means engaging in shopping, preparation, and cooking.

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Three Lush Ways to Savor Tinned Fish at Home

1 week 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.
Food with Mark Bittman: Hawa Hassan

1 week 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.
So. Leeking. Good.

2 weeks 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.
Cooking in Your Sleep

3 weeks 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.
Food Is Everything | The Bittman Project

1 month ago | bittmanproject.com

Welcome to The Bittman Project, your home for authentic and true food content, including carefully developed recipes and highly curated essays, features, reporting, and how-tos.
Darling, You're Radishing! | The Bittman Project

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. If your thinking about radishes has been limited to the usual clichés—slice and put into a salad, make into a rose and use as a garnish—we can help expand your thinking a little bit.
The Heart of the Matter

1 month ago | bittmanproject.com | Mark Bittman

I have the best artichoke story—or among the saddest, perhaps—of anyone you know. Or at least of anyone you know who has eaten artichokes. I don’t know when and how my mother “discovered” artichokes. Certainly neither of my grandmothers ever cooked them; they’d come from cold-weather shtetls in areas that are now Ukraine, and it’s not like anyone was importing them from Greece, or anything like that.
Stay Stalked | The Bittman Project

1 month 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.
Fear of Frying | The Bittman Project

1 month 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.
Food with Mark Bittman: Cory Booker

1 month 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.