Melissa McCart
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Don’t underestimate the deliciousness of this dish: It makes a good topping for grilled or toasted bread, a filling for a sandwich, or a side dish.
Whether it’s the cacophonous word ‘clam’ or that you have to eat a pile to feel satisfied, clams are underrated. I’m on a mission to help change it — especially since they’re super affordable and as sustainable as you can get.
My partner Rick is a baker and also a true minimalist: Like Mark, he believes when it comes to cooking, less is more. When he first made me this grapefruit side salad during citrus season, I was kind of taken aback at how simple it is. But especially with beautiful fruit and good olive oil, it’s revelatory. — Melissa
Plus a few other Eastern European-style dishes for fall
This is a very easy recipe that’s based mostly on pantry items. Be super careful, though, since the recipe calls for extremely hot oil.
Korean Vegetable Pancakes. Photo: Burcu Avsar and Zach DeSart
A quick braise based on a Chinese-Indian dish known as “Manchurian cauliflower” made famous by my friend (and phenomenal chef) Suvir Saran. I’ve been doing different interpretations for years since the ketchup-based sauce is amazing with virtually everything. Serve in a rice or grain bowl (if you’re not cutting carbs) or stuffed into sub rolls.
A collection of recipes from Bittman’s newest book
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Plus, a savory galette and an alternative to ice cream
If you’re ever in Myrtle Beach and see a put-together lady in a wide-brimmed hat…
ICYMI Here’s a roundup of what was on The Bittman Project this week, a couple…
ICYMI
Deep-Fried Seafood. Photo: Aya Brackett
With extra vegetables
I’ve been looking forward to artichoke season since Mark name-dropped them in his travel writing…
Romulo Yanes
Montreal bagels. All photos: Linda Xiao
