Mark Bittman, Author at The Bittman Project

Blueberry Cobbler

My friend John Willoughby found this recipe in a Southern boardinghouse decades ago. The topping is somewhere between a biscuit and a cookie: fluffy, tender, buttery, and slightly sweet. I love this with blueberries, but you can make it with any fruit you like. Top with ice cream or whipped cream.

By Mark Bittman Published August 13, 2020

Grilled Corn Pudding

Like mac and cheese, corn pudding is always welcome on the picnic table, a perfect partner for most anything barbecued. Grill the corn before mixing up the batter and you’ve got something extraordinary. You can put this together and bake it when guests arrive, or the day before and reheat it just before serving.

By Mark Bittman Published August 10, 2020

5 Recipes/Excuses To Get Out Of The House

I can’t remember a stretch of time when I’ve been home more often than these…

By Mark Bittman Published August 7, 2020

5 Picnic-Perfect Recipes

1. PanzanellaCut ciabatta or other good bread into cubes. Chop ripe tomatoes, oil-cured black olives,…

By Mark Bittman Published August 6, 2020

Here's What Some Really Fascinating People Like To Eat

By Mark Bittman Published August 4, 2020

10 No-Work Tomato Salads

Cherry Tomato Salad with Soy Sauce. Photo: Burcu Avsar and Zach DeSart

By Mark Bittman Published July 30, 2020

"Please Don't Include My Food In Your Soul Searching"

By Mark Bittman Published July 28, 2020

Spicy Tuna Rice Bowl

A Spicy Tuna Rice Bowl using canned tuna combined with soy, sesame, and wasabi. It may be a strange concept, but trust me, it works.

By Mark Bittman Published July 23, 2020

Semifreddo, Many Ways

Semifreddo (“half frozen” in Italian) is basically whipped cream mixed with beaten egg yolks and beaten egg whites and then frozen in a loaf pan — what you get is akin to ice cream, rich and velvety, with no need for an ice cream machine.

By Mark Bittman Published July 23, 2020

Want To Help End Racism In The Food System?

For those of you who’ve read this newsletter semi-regularly since the beginning, the name Soul…

By Mark Bittman Published July 17, 2020

Crispy-Skin Salmon, Grilled or Broiled, with Gingery Greens

Still one of my all-time favorite recipes, with the rich flavor of salmon cut by sharp greens and bright ginger. You have some choices when it comes to the vegetable: Substitute green beans, asparagus, any kind of peas, or even grated sweet potato for the greens if you like; add a minute or two to the cooking time as necessary.

By Mark Bittman Published July 14, 2020

Homemade Marshmallows

Biting into a fluffy, tender homemade marshmallow is such a simple joy; you’ll never go back to store-bought. For thicker marshmallows, use an 8- or 9-inch square baking dish.

By Mark Bittman Published July 9, 2020

If You Eat Salmon, You Should Read This

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By Mark Bittman Published July 7, 2020

Cocktails, 12 Ways

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By Mark Bittman Published July 2, 2020

New Orleans Shrimp Boil

You can just use water as the cooking liquid for this classic (and super easy) shrimp boil, but throwing in a can of your favorite beer makes it even better. Just make sure it’s nothing too dark or heavy.

By Mark Bittman Published June 29, 2020

Let's Turn Marinating Upside Down

By Mark Bittman Published June 26, 2020

Chicken Escabeche

Cooks in Spain, the Caribbean, and some South American countries have this excellent technique of marinating food after cooking. If you’re not in a huge hurry, you can hold off on the garnish and refrigerate this Chicken Escabeche for as little as 1 hour or up to 24 hours, but even 10 minutes of marinating in the tangy, slightly hot dressing will be noticeable.

By Mark Bittman Published June 24, 2020

The Best Toast You'll Ever Eat

By Mark Bittman Published June 23, 2020

Grilled Paneer Masala

Traditionally the cheese in this Indian dish would be pan-fried, then added to the vegetable sauce. The grill changes everything. Look for paneer in natural food stores or Indian markets. If you can’t find it, substitute halloumi or queso fresco, which also won’t lose their shape when grilled directly over the fire. Serve this with basmati rice, chapati, or naan.

By Mark Bittman Published June 19, 2020

Grilled Paneer Masala Is A Game-Changer

Christina Holmes