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A Bread Canoe Filled With Bubbling Cheese?

Make. This. Now.

By Mark Bittman Published February 7, 2020

This Ingredient Will Save Your Winter Cooking

By Mark Bittman Published February 4, 2020

How Chickens Became Like Smartphones

By Mark Bittman Published January 31, 2020

9 Chicken Recipes That Are Better Than A Whole Roast Bird

Yes, there is a certain majesty that comes with serving a whole chicken, but you open up a lot of possibilities for yourself when you break it down.

By Mark Bittman Published January 28, 2020

5 Fast Weeknight Braises

By Mark Bittman Published January 24, 2020

5 Fast Braises

By Mark Bittman Published January 23, 2020
Onion Soup - The Bittman Project

Onion Soup

Despite what restaurants would have you think, onion soup is all about the incredible amount of flavor you can coax from onions and well-made stock—not about toast piled with gooey cheese. Though beef stock is often the base, I prefer a deep, rich vegetable stock with a few dried mushrooms added to the pot.

By Mark Bittman Published January 21, 2020

My Kind of Croutons

There are times I make soup or a nice big salad just as an excuse to make and eat croutons. You know, the “real” kind that are basically small slices of toast. Or maybe big cubes that stay crunchy a long time (see the variations). Start with good bread—and that might be corn bread, whole grain, or cinnamon-raisin—and good olive oil and you’ll also be a convert.

By Mark Bittman Published January 21, 2020

This Chinese Restaurant Soup Hack Is A Weeknight Wonder

By Mark Bittman Published January 21, 2020

2 Ways To Cook The Quintessential Winter Comort Food

By Mark Bittman Published January 17, 2020
Bulgur Chili - The Bittman Project

Bulgur Chili

Here bulgur takes the place of ground meat, providing body and thickening power. The preparation and cooking are relatively fast and, like most stews, this will taste better the next day. All sorts of vegetables can be incorporated: corn kernels; chopped zucchini, squash, carrots, celery, and more. Add them in Step 1. Beans are not essential, though they can easily be added (see the first variation). 

By Mark Bittman Published January 16, 2020

The 2 Fastest and Most Versatile Breakfasts I Know

By Mark Bittman Published January 10, 2020
Fruit Smoothie - The Bittman Project

Fruit Smoothie

This is the recipe and variations that cover all the bases, including vegan breakfast if you go with the tofu option.

By Mark Bittman Published January 9, 2020
Buckwheat Crêpes, Sweet or Savory - The Bittman Project

Buckwheat Crêpes, Sweet or Savory

Crêpes are the pancakes that eat like tortillas—thin and perfect for stuffing with sweet or savory fillings. They’re perfect for breakfast, brunch, lunch, a light supper, or dessert, and the batter can be made a day ahead. What more do you want? Well, they could be a little easier to cook: Use a nonstick or well-seasoned skillet. To turn, lift the edge with a spatula and use your fingers to pull it up off the pan, then put the other side down in the pan. But after a few tries—the first one or two crêpes almost never work, even for professionals—you’ll get the knack. And there’s plenty of batter to make up for the loss.

By Mark Bittman Published January 9, 2020

12 Ways To Cook Winter's Warhorse

By Mark Bittman Published December 17, 2019

Potatoes, 12 Ways

The recipes below will feed about four, but adjust up or down as necessary. The first recipe in each category is the main recipe, then the two that follow are variations. Salt and pepper are assumed.

Mashed dishes are best made with russet varieties, and new potatoes are better for cooking in fat. (Use the latter type of potato for the labor-intensive Tater Tots, which are little short of a revelation.) You can peel the potatoes in these recipes or not; thin-skinned potatoes, especially, are just fine with a good scrubbing (use a brush).

By Mark Bittman Published December 16, 2019
Parker House Rolls

Parker House Rolls

The quintessential dinner roll (not surprisingly, given all the butter, both in the dough and brushed on top). Use coarse salt for sprinkling at the end; the extra crunch is fantastic.

By Mark Bittman Published December 12, 2019

Our 2019 Food-Themed Gift Guide Is Here!

By Mark Bittman Published November 26, 2019

One Is The Hungriest Number: Holiday Edition

By Mark Bittman Published November 22, 2019

Deviled Eggs

A wonderful old standard that can be varied in dozens of ways and infinitely scaled up. For lower-fat deviled eggs, replace the mayonnaise with yogurt. For a richer version, use sour cream or crème fraîche in place of the mayonnaise.

By Mark Bittman Published November 21, 2019