Mark Bittman, Author at The Bittman Project

Shrimp and Egg Drop Soup with Wonton Ribbons

Since making shrimp or stock is neither fast or easy for weeknights, the secret way to crank up flavor in a hurry is to simmer anchovies, aromatics, and lemon juice in water along with peeled shrimp. Egg drops and fresh wonton “noodles” make this soup a meal.

By Mark Bittman Published September 18, 2019

How To Save The Summer (Before It's Too Late)

By Mark Bittman Published September 17, 2019

Banana Pudding Topped With Egg Rolls? Enough Said.

By Mark Bittman Published September 6, 2019

What To Cook This Week? Something Healthy-Ish

Burcu Avsar and Zach DeSart

By Mark Bittman Published September 3, 2019

The Best DIY Dish On The Planet

By Mark Bittman Published August 30, 2019

Homemade Ice Cream, Many Ways

Classic vanilla ice cream usually calls for a custard base. I like this version better. Not only does cornstarch achieve the same velvety texture that you get from a custard, but the vanilla (or other flavors; see below) shines through even more without the egg.

By Mark Bittman Published August 29, 2019

The Best Pizza In The Country Will Disappear In a Month

By Mark Bittman Published August 27, 2019

Chicken Parm 2.0

It won’t take you long to realize that this isn’t an “exact” recipe. Rather it’s a roadmap to deconstructing Chicken Parmesan so that chicken stays super crisp. The idea is to cook everything separately (including the cheese…you’ll see), then assemble it at the end. It’s no harder than the classic version, and may change your outlook on chicken parm forever.

By Mark Bittman Published August 23, 2019

It's Time To Free Corn From The Cob!

By Mark Bittman Published August 20, 2019

Gazpacho, 12 Ways

The “recipes” here (a few of which take some artistic license with the term “gazpacho”) amount to little more than lists of ingredients and quantities because the method doesn’t bear repeating twelve times.

By Mark Bittman Published August 15, 2019

Dinspiration: 10 Dishes To Shake Up Your Summer Routine

By Mark Bittman Published August 12, 2019

It's Fast, Easy And My Favorite Way To Cook

By Mark Bittman Published August 9, 2019

Stir-Fried Snow Peas and Tofu Skins

In this vegan stir-fry, the tofu skins act as “noodles.” They end up doing double duty as a full-flavored protein and starch, to great effect.

By Mark Bittman Published August 8, 2019

Bacon-Wrapped Chipotle Meatloaf On The Grill

Everything changes when you cook meat loaf on the grill. It develops a crust all over, stays tender and juicy all the way through, and takes on that signature grilled flavor. Equal parts beef, pork, and veal is the classic meat combination. Over the years I’ve also used all lamb, all beef, all pork, and a mix of beef and pork.

By Mark Bittman Published August 6, 2019

Young People Are Mind-Blowing Food Writers

By Mark Bittman Published August 2, 2019

Pressure-Cooked Beans and Greens

I’ve been eating and cooking beans and greens (in various combinations) for a long time. The dish is about as elemental as it gets, and is a welcome (often necessary) way to use up your greens when you have more than you can handle. I use the pressure cooker here because it’s lightning fast; of course, this dish is equally good cooked in a normal pot, it’ll just take much longer.

By Mark Bittman Published July 30, 2019

Growing Up, The Word "Greens" Didn't Even Exist

Mark Bittman

By Mark Bittman Published July 30, 2019

You Need To Try This Szechuan-Spiced Fried Chicken

By Mark Bittman Published July 26, 2019

9 Spice Blends You Can Make Yourself

Grinding and blending your own toasted spices yields much more potent blends than even the…

By Mark Bittman Published July 19, 2019

Chris’s Best Ever Rub

From Chris Schlesinger, cookbook author, restaurateur, and good friend. This is, hands down, the best rub in my repertoire. It’s versatile and flavorful, spicy without being hot, and just a touch of sugar promotes a deeply colored crust. Delicious on ribs, salmon, chicken, vegetables—just about anything.