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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Cooking in Your Sleep

2 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.
Food Is Everything | The Bittman Project

1 week 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 week 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

2 weeks 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

3 weeks 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

4 weeks 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.
Roasting a Whole Chicken: An Emotional Rollercoaster

1 month 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.
How to Make Beans Your Breakfast

1 month 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.
The Best Oatmeal Is Like Risotto

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.