Melissa McCart
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It’s my partner’s birthday and The Bittman Project’s too, so I thought I’d kick off…
We’re taking a detour from our regularly scheduled programming to introduce today’s What’s For Dinner?…
Chicken with Citrus Sauce. Photo: Daniel Meyer
We’ve got a handful of great recipes for you, starting with beans and greens. While…
The more leisurely recipe for this week is on-point for fall, bulgur chili, in which…
A collection of products from West Coast women entrepreneurs for TBP readers
What rice should taste like
Skin-on, bone-in chicken is more flavorful than skinless boneless numbers, but make this with what you have. I did not dredge the chicken and used oregano rather than parsley for the garnish. There’s room for flexibility here.
Plus, a recipe for the first of the year’s glorious tomatoes and a succotash paella
Photo: Sam Kaplan
Plus, variations on tofu pancakes and a quick asparagus pasta
Linguine and clams, mapo tofu, and the glory of green papaya
We don’t need fake ‘meat’; there are better solutions. Last weekend Ezra Klein’s New York…
Cabbage is perhaps the most underrated yet versatile vegetable
Plus, a broccoli tofu scramble, and the wonders of anchovies to enhance the flavor of…
Standout peppercorns and pecorino Romano can lead to classic cacio e pepe
The case for congee Before working for Mark, I was a restaurant writer for the…
This week’s ‘Gahhhh! What’s for Dinner?’ is a winter send-off
