Food Is Everything.
Welcome to The Bittman Project
Lots of food publications embrace the pleasurable and entertaining parts of food and ignore everything else; others focus on the serious issues and ignore the joy. The Bittman Project does both.
We bring you new cooking projects and old favorites; fast, lazy, simple, terrific weeknight standbys; and challenging weekend adventures. We share letters from the kitchen, tips, tricks, techniques, tools, product recommendations, ingredients, family secrets. And we produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better.
What if Recipes Were Written for Everyone?
Recipes that take into consideration things like time, class, income, and sustainability may be few and far between. But they are, we believe, representative of how recipes should start to look. Our partner in this story, the Economic Hardship Reporting Project, supports independent journalists as they forward fresh narratives about inequality. EHRP’s journalism is then co-published with mainstream media outlets, to help readers understand and address systemic hardship. This piece also appears on Mother Jones.
In Meghalaya, Where “Local” Means Eating Plants That Are Known Only in One Village
Mark and Kathleen spend ten days in Meghalaya, in northeast India, where they spend most of their days visiting villages both near and far, getting to know farming communities, learning about tons of new-to-the-visitors ingredients, making rice bread — and, of course, eating.
Food with Mark Bittman: Bill McKibben
Mark talks to the astute environmentalist and writer about climate: The good news and the bad, how we can stop setting things on fire, the most important thing an individual can do, and how to make good trouble. Plus: Is Earth Day still relevant? And Kate takes the next round of questions for food stylist Barrett Washburne: all about his essential styling tools and how to take better food photos.
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We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.
About Us
We’re a team that shares a common set of values: specifically, that food should be fair to people and animals, affordable for everyone, nutritious, and produced in a way that respects nature and the environment. Food should also taste good; more often than not, that requires shopping, preparing, and cooking.
Mark vs. The Coconut Yogurt
This is a piece about my recent forays into making coconut yogurt. It is not the last word; many of you, at least some of you, have more experience in this than I, and I’d love to get input from you. What I can say is that I determined a couple of weeks ago to make better-than-store-bought coconut milk yogurt, and now I have three different types in the fridge, and they’re all lovely, and when I finish here, I’m going to have some, with strawberries.
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Marksisms
Cooking for One: Mushroom Minimalist
If you’re like me, you use the dried mushrooms in your pantry occasionally – in pasta sauces, stews, omelets and frittatas, mixed with fresh mushrooms. But what about the classic global tradition of mushrooms on toast? Turns out you don’t need fresh mushrooms for this satisfying meal.
No Fake Meat Required
But it’s equally true that you can make a terrific-tasting burger substitute pretty quickly, without “pea protein” or “heem” (the secret ingredient in Impossible Burgers that mimics blood), and that people have been doing so for years. We have dozens of such recipes in our books, especially How to Cook Everything Vegetarian and Dinner for Everyone, with main ingredients ranging from oats to beans. This one’s among my favorites.
My New Pasta Obsession, Perfect for One
This is lunch or dinner for one, although obviously you can make a larger portion. If you like slow-cooked onions, if you have leftover (good, preferably whole-grain) bread, and if you’re wondering how you can get a craveable dish with whole-wheat pasta, this is your baby.