Kayla Stewart, Author at The Bittman Project

Brandon Jew’s Spicy Crispy Peanuts

Arbol chiles, dried whole anchovies, and gochugaru (Korean chile flakes)? Sign me up! Mister Jiu’s in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food is a masterful collection of Chinese cooking and stories about family and identity. Among more complex recipes like sizzling rice soup and seafood shui jiao, are spicy crispy peanuts. Easy to customize for various heat preferences, this snack offers a range of vibrant flavors, and is really lovely for a summer dinner party.

By Kayla Stewart Published November 28, 2023

Last Call for a Chance to Win the Bittman Sampler Box From Sitka Salmon Shares

Plus, a little armchair travel feasting in New Orleans

By The Editors Published November 4, 2022

Anatomy of a Po'Boy

How to make a proximity of the classic New Orleans sandwich at home

By Kayla Stewart Published October 13, 2022

Three Dishes That Shaped My Indonesian Journey

Notes from a recent visit

By Kayla Stewart Published August 31, 2022

A Houston Chef Wants to Enhance the City’s Creole Cuisine

Viola and Agnes’ Neo Soul Cafe is a melting pot of culinary influences

By Kayla Stewart Published August 18, 2022

Bringing the Heat for Summer

Shrimp Boulettes. Photo: Denny Culbert

By Kayla Stewart Published August 15, 2022

Watermelon Ginger Beer

One of the first recipes I tried when I purchased Nicole A. Taylor’s Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations, was the watermelon ginger beer. If you opt for the truly homemade version in Nicole’s book that includes making your own ginger starter as I did, you’re in for a 20-day-plus journey. Thankfully, Nicole makes it easy to make a phenomenally fresh watermelon ginger beer using store-bought ginger beer base. Make sure to get a red-flesh watermelon for the best version of the drink. – Kayla Stewart

By Kayla Stewart Published August 15, 2022

Searching for Africa in Paris

Travel to the 18th arrondissement with the Bittman Project

By Kayla Stewart Published August 3, 2022

Three Savory Recipes for a Crowd

We’ve got three dishes that serve 10 to 12 people and two delicious sauces. They’re submitted by Kayla Stewart, from the book she co-authored with Emily Meggett, Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island.

By Kayla Stewart Published June 20, 2022