Mark Bittman, Author at The Bittman Project

Question Mark: It’s So Shocking

We love hearing from our community, and there’s nothing better than sparking real conversations around your questions. This week: Doing right by your vegetables, and what to do when you run out of stock (and don’t have time to make more).

By Mark Bittman Published January 30, 2026

Braised Beef with Red Wine

French style. Be patient: The meat isn’t done until it’s almost falling apart.

By Mark Bittman Published January 23, 2026

Grilled or Broiled Beef Kebabs

There’s something festive about skewers, and they’re also a smart way to grill.

By Mark Bittman Published January 23, 2026

Chili from Scratch

A highly seasoned favorite. To speed things up, use canned beans.

By Mark Bittman Published January 23, 2026

Stir-Fried Beef with Basil and Chiles

A Thai-inspired dish that will get you hooked on stir-frying.

By Mark Bittman Published January 23, 2026

The Burger

Best with meat you grind yourself.

By Mark Bittman Published January 23, 2026

Mashed White Beans

An unexpected and even elegant side dish (I love that it can also be served cold, as a dip). You can make this with leftover cooked beans, canned beans, or frozen beans—in which case it will take 10 minutes—but if you cook dried beans this way, with these seasonings, they’ll be sensational. Other legumes you can prepare this way: chickpeas (allow for longer cooking time), flageolets.

By Mark Bittman Published January 21, 2026

Why Cooking Is The Best: Part Two

A hundred years ago, you cooked and you ate. You didn’t claim to be a vegetarian or a carnivore or a locavore. There was barely any marketing, and national brands were nonexistent. Fat, carbs, protein weren’t bad or good; they were food. Hardly anything contained more than one ingredient, because everything was an ingredient. How did we get so off course?

By Mark Bittman Published January 21, 2026

Quick Skillet Beans with Tomatoes

A fast, saucy dish that’s just as good warm or at room temperature as it is hot.

By Mark Bittman Published January 19, 2026

Cauliflower Gratin with Blue Cheese

Roasted cauliflower is sensational, and this recipe gives you plenty of options.

By Mark Bittman Published January 19, 2026

Panfried Breaded Eggplant

A classic: crisp and crumbly outside, super-tender and creamy within.

By Mark Bittman Published January 19, 2026

Ma Po Tofu

This is not a stir-fry but a simmered dish, easy and fast. The cooking time totals about 10 minutes, and the preparation time is about the same, so make sure to start a pot of rice before anything else.

By Mark Bittman Published January 16, 2026