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.
Corn and Berries Belong Together
This is an easy-breezy, no-bake treat, but it does require a bit of planning ahead because it needs a good amount of time to chill—at least 8 hours. You can leave it chilled for up to 48 hours before the berries start to lose their integrity — a perfect make-ahead dessert.
On Our Minds and in Our Carts: Mark Talks Cyclospora
Plus: tomato soup, the best coconut rice, our first bread pop-up, a bunch of recipes perfect for now, and a giveaway.
Food with Mark Bittman: Kevin Boehm
Kevin Boehm co-founded the Boka Restaurant Group nearly 25 years ago and now runs 35 restaurants across Chicago, New York, and Los Angeles. He also lived in his car, wrote a fake resume to get his first restaurant job, and spent two decades drinking heavily to manage bipolar disorder before getting sober. Mark and Kate talk with Kevin about what hospitality actually means, how trauma shapes restaurant people, and the note slipped into his menu that changed the way he thought about his career.
The Unseen Role of Prisons in Our Food System
Our legal system is complicated, with roots in racial capitalism that drive mass incarceration; there’s also a mix of incentives within the prison network that promote various versions of convict leasing, agricultural labor programs, and coercive labor practices. And while the definitive numbers on prison labor in agriculture have been largely mysterious, we’ve recently learned more about which states, brands, and producers benefit most from this phenomenon.
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- New
- Pasta, Noodles, and Dumplings
- Seafood, Poultry, and Meat
- Starters, Soups, and Salads
Shop our recommendations for cookware, dishware, kitchen essentials, and books.
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.