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 The other day I learned from…
When I was a restaurant critic in Pittsburgh, I was smitten with the city’s Chinese…
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.
I’m a lazy cook lately, in part because I rely too much on my partner…
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
Just past Labor Day, with back to work and school (after a very long hiatus),…
Plus, a savory galette and an alternative to ice cream My partner Rick, who’s a…
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 Here’s a roundup of what was on The Bittman Project this week, plus a…
Growing up, whenever we were going to have something fried for dinner — usually fish…
With extra vegetables Our roster for today’s recipes is straight out of an Italian-American kitchen….
The Bittman Project has called asparagus season “a big event” and it’s just about upon…
I’ve been looking forward to artichoke season since Mark name-dropped them in his travel writing…
Why is it that every March, banana bread sees a revival — especially in post-pandemic…
Several years ago, D.C.-area resident and baking aficionado Cathy Barrow had been craving bagels and…
