Kerri Conan, Author at The Bittman Project

Quinoa Crumbles Stir-Fried with Peppers and Chiles

For a one-skillet light meal or stunning side dish, here’s a stir-fry that stands alone, with no need for rice or noodles. (Be sure to check out the variation with directions for how to add animal or plant-based protein.) You choose whether to go with the grassy, pleasantly bitter flavor of green bell peppers, or the sweet taste of red, yellow, or orange. Other possible vegetables to try: green beans, summer or winter squash cubes, or hearty greens like bok choy or kale.

Recipe found in The Queen of All Quinoa Recipes.

By Holly Haines Published September 28, 2026

Quinoa-Caramel Crackle

Did someone ask for whole grain, raw sugar candy? Maybe not, but we made it anyway and it’s so good, we’re sharing the recipe immediately. And best of all, with this all-in-the-oven method, there’s no need for a candy thermometer or a glass of cold water to fret over whether the sugar is the right temperature. The magic happens all by itself.

Recipe found in The Queen of All Quinoa Recipes.

By Holly Haines Published September 28, 2026

Exploded Baked Quinoa

Once you try this technique – which creates a pot of quinoa that rivals the soft and fluffy texture of mashed potatoes – you’ll definitely want to make Quinoa-Caramel Crackle, quinoa cutlets, and quinoa crumbles, perfect for stir fries like the recipe here. But we have a feeling you’ll also want to keep a batch in the fridge for microwave-ready breakfasts, bowls, and sides. Since Bob’s Red Mill quinoa is pre-washed, you can skip the rinsing step; we usually do it anyway to remove some of the starch. For a smaller batch, simply cut the ingredient quantities in half and use the same method in a 1 1/2-quart pot.

Recipe found in The Queen of All Quinoa Recipes.

By Holly Haines Published September 28, 2026

The Queen of all Quinoa Recipes

Overcooking whole grain kernels — so that their exterior bursts to release the starches inside — creates a soft and fluffy texture with remarkable powers. And quinoa has our attention for this bundle of recipes — including whole grain raw sugar candy, and a delicious stir-fry.

By Holly Haines Published September 28, 2026

Will It Waffle?

Until recently it had been a couple thousand years since I made waffles. Not anymore, baby. Over the past month or so, I’ve waged enough batter battles, suffered enough grain explosions and smashed enough sandwiches to expand my kitchen empire into bold new territory. I’m ready to share the victories.

By Kerri Conan Published July 13, 2026

No-Knead Bread, Flatbread Style

Bake this amazing no-knead flatbread, then turn it into super-easy pizza, soup, or seasoned fresh bread crumbs.

By Mark Bittman Published June 30, 2026

Mark’s No-Knead Flatbread

My bread baking has evolved into all sorts of pleasant surprises since Jim Lahey and I worked together 20 years ago on No-Knead Bread. The same innovative technique informs this yeasted flatbread. All that’s required are four ingredients, plus the time and patience to sit back and do nothing – rather than work.

This recipe features Bob’s Red Mill high fiber flour. If you want to substitute all-purpose flour, cut the water back to 11/4 cups and add more as needed until you get the dough texture described here. Then enjoy the ciabatta-like flatbread in slices or hunks or use it for Detroit-Style Pizza by the Slice; Boiled Water Soup with Flatbread, Vegetables, and Parmesan; or Crunchy Seasoned Breadcrumbs with (or without) Steamed Vegetables. One batch of flatbread is enough for 2 servings of each. But if you’re planning on extra for snacking or feeding a crowd, better make two loaves!

By Mark Bittman Published June 30, 2026

Crunchy Seasoned Bread Crumbs

Fresh bread crumbs – spiked with a little something extra as you like – are perfect for finishing salads, soups, pasta, eggs, or simply-cooked meat, fish, and poultry. You can even take them in a sweet direction to add an easy crunch to ice cream, pudding, and fruit compotes. You can use bread of any age or out of the freezer; the fresher it is, the more varied will be the texture of the crumbs. Even with additions from the list that follows, leftover crumbs will keep for a week in the fridge and can be warmed in the microwave before serving. The variation (shown in the photo) includes steamed vegetables for a satisfying side or light lunch.

By Mark Bittman Published June 30, 2026

Boiled Water Soup with Flatbread, Vegetables, and Parmesan

It’s easy to build on Mark’s super-basic, super-popular “Boiled Water” to create a flexible spur-of-the-moment bowl of satisfying soup. The key is the bread (and okay, the cheese, too). We’re including some vegetables here, too, and there’s nothing stopping you from adding some cooked chicken or a scrambled egg to make this a meal.

By Mark Bittman Published June 30, 2026

Detroit-Style Pizza by the Slice

The best thing about Detroit-style pizza is the variety of textures. The crust is both crisp (on the bottom) and soft and chewy (under the sauce). Ditto the mozzarella, which is gooey and maybe a little brown and bubbly (on top) and crusted into a crisp “skirt” (where it meets the pan). For extras like sliced pepperoni, crumbled cooked sausage, or sliced olives, scatter them on top of the sauce before you add the cheese so they don’t burn. Just be sure to keep the skirt.

By Mark Bittman Published June 30, 2026

The True Meaning of Awesomesauce

Two cousins chase down an extremely fun new condiment-mixing machine, then set out ways for you to make your own combos, sans machine.

By Kerri Conan Published June 24, 2026

How and When to Cook With Scissors

When Mark first suggested, a full year ago, that we do a piece on cooking with scissors, I grabbed my everyday pair, held them in front of me like a divining rod, and set out on our quest.

By Kerri Conan Published June 3, 2026

It Was a Dark and Toasty Oat

Once you have a batch of gently crisped rolled oats in your pantry, everything you make turns to golden sunshine. A simple toasting technique will unleash all sorts of new flavors and textures to transform your favorite breakfast (or any other meal) into something unique and delicious.

By Mark Bittman Published March 30, 2026

Toasted Oat Pancakes with Brown-Sugar Apples

Grind some toasted oats to a coarse flour for a hearty—but still fluffy—pancake topped with a quick caramel fruit sauce. The ground oats will remind you of nuts. The batter comes together in a flash and you can keep it refrigerated overnight before firing up the griddle. In summer, try peaches or nectarines in place of the apples; in winter, try citrus segments. Or you can always just go with the usual butter-syrup combo with or without fruit.

By Mark Bittman Published March 30, 2026

Toasted Oatmeal, Sweet or Savory

Wake up your favorite breakfast porridge by using toasted oats to cook up a bowl of oatmeal. The caramel-like flavor can go savory or sweet. And since the results are a lot like rich and creamy risotto, it’s easy to turn a pot into lunch or dinner with hearty stir-ins or toppings from the list that follows.

By Mark Bittman Published March 30, 2026

Toasty and Oaty Homemade Cereal

Somewhere between muesli and granola lies this cold breakfast cereal made with simply toasted rolled oats. You control the texture by keeping them whole (for some chew) or bust them up a bit (for a texture like Grape Nuts, only way better). The variation describes how to turn them into overnight oats. Whichever path you take, use the list of toppings below to inspire what else might go in the bowl.

By Mark Bittman Published March 30, 2026

Toasted Oats

Prepare to turn breakfast upside down. With rolled oats, a rimmed baking sheet, and a spin in the oven, you can instantly change cold cereal, oatmeal, and pancakes to deliver extra crunch, a little chew, and a warm toasty taste. We used Bob’s Red Mill protein oats for this batch but you can use any kind of rolled oats, whether you like quick cooking, thick, or old-fashioned.

By Mark Bittman Published March 30, 2026

Cookie Crisis: Averted

With the magic of macaroons, all of your baking dreams—last-minute, easy, decorated, vegan, or gluten-free—can come true.

By Mark Bittman Published December 15, 2025

Macaroon Magic (Including a Vegan Variation!)

The easiest cookies ever get a Holiday glow-up. As with Mark’s Classic Macaroons and Sparkly Coconut Snowballs, only unsweetened shredded coconut works here. Fortunately, it’s commonly available; if all you can find are the ribbons, pulse them a few times in the food processor to get the right texture. Since the ratio is one egg white to one cup coconut and 1/3 cup sugar, the math for making big batches of dough is easy to calculate. Be sure to check out all the variations before deciding what to make first.

By Mark Bittman Published December 15, 2025

Question Mark: It’s a Wild, Wild Rice

We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: replacing nonstick with cast iron (really?!), the actual wildness of wild rice, and clever ways to use popcorn.

By Mark Bittman Published December 12, 2025

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