Mark Bittman

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David Sedaris + Jell-O = True Love Forever

“When I cook, I want to put everything in the oven, and then I want…

By Mark Bittman Published October 5, 2021

José Andrés Needs No Introduction

“Behind every plate of food is a story. All together we must make sure that…

By Mark Bittman Published September 28, 2021

When You Keep Chickens, Eggs Are Dinner

Kate Bittman

By Mark Bittman Published September 27, 2021

Simplest Grilled Portobello Burger

The simplest of the simple to slap in a bun and dress like a traditional burger—or not.

By Mark Bittman Published September 21, 2021

Here Is One of My All-Time Favorite Recipes

Aya Brackett

By Mark Bittman Published September 20, 2021

Broiled or Grilled Scallops with Basil Stuffing

One of my all-time favorite recipes. Even though it’s super easy to split and fill scallops, the results are guaranteed to impress. You can also use large shrimp here (split lengthwise for stuffing).

By Mark Bittman Published September 20, 2021

Eat Them Before They're Gone

Unsurprisingly, we’ve been writing a lot about tomatoes lately — like these 14 Things To…

By Mark Bittman Published September 13, 2021

Caramel Stir-Fried Beef and Green Peppers

Beef braised in caramel flavored with fish sauce is a staple of Vietnamese cooking. In this interpretation, the sauce is streamlined and thinned, then used to quickly cook beef and vegetables, bubbling down to a sweet-salty coating in minutes. Rice is the typical accompaniment but I also like this over steamed broccoli, bok choy, or Asian greens like tatsoi or gai lan.

By Mark Bittman Published September 7, 2021

The Pasta You Never Knew You Needed

We’re going to make subscribing to The Bittman Project worth it, in part by offering…

By Mark Bittman Published September 2, 2021

A Sweet End To Summer

Given my penchant for all things sweet, no one is more surprised than me that…

By Mark Bittman Published September 1, 2021

Just Stuff It

What to do with those giant vegetables — in your CSAs, at the farmers market,…

By Mark Bittman Published August 31, 2021

It's a Vegetable Extravaganza

Vegetarian dishes for everyone

By Mark Bittman Published August 30, 2021

Tomatoes Stuffed with Sausage and Rice

When you stuff tomatoes with a raw filling and roast them for a relatively long time in a hot oven, you get maximum caramelization.

By Mark Bittman Published August 30, 2021

Summer Veggies to Spare? Make Korean Pancakes

They’re cheap, seasonal, and hard to put down

By Mark Bittman Published August 26, 2021

Corn with Tomatoes and Basil

A classic.

By Mark Bittman Published August 24, 2021

9 Ways To Enjoy Corn

There’s no shortage of corn at the farmers market right now. We’re here to talk…

By Mark Bittman Published August 24, 2021

Grilled Corn Salad

This time of year, anyone who cooks thinks of grilling, corn, and tomatoes. I think the simplest—and best—thing to do is to put that all together into a light, versatile salad. Grilling the corn is an easy way to deepen its sweetness, and a healthy dose of lime juice will make almost any salad better.

By Mark Bittman Published August 24, 2021

Corn on the Cob, Grilled or Roasted

Grilled corn is unbeatable; I like to blacken the kernels a bit, but you can also peel down the husk, remove the silk, and smooth the husks back in place; this will give you bright yellow corn with attractive, nicely charred husks. Grilled corn is nice sprinkled with a little chili powder too.

By Mark Bittman Published August 24, 2021

When a Budding Cook Takes Over the Kitchen

Meet 14-year-old Iris, who steers us toward three terrific dishes for dinner

By Mark Bittman Published August 23, 2021

When Stew Is Sensational

Budget-friendly summer stew can be an enthralling one-dish meal

By Mark Bittman Published August 19, 2021