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30-Minute Bánh Mì

Bánh mì — a Vietnamese-style hoagie — is often a complicated (and absolutely delicious) affair with different components. Here it’s pared down to the absolute essentials: pork and pickled vegetables. Pretty cool for 30 minutes.

By The Editors Published December 28, 2023

Homemade Crackers

In this cracker recipe and its variation, you can blend pretty much whatever you like — cheese, nuts, garlic, herbs, and/or spices for starters — directly onto the dough or replace up to half of the all-purpose flour with whole wheat, rye, or cornmeal. Or just before baking, dust the tops with coarse salt, poppy seeds, or spices.

You don’t need any special equipment to make crackers, though a food processor speeds things up a bit. The success of a cracker depends on your ability to roll out the dough until it’s quite thin, 1/8 inch or even less. Flour is your friend, but use only as much as you need to keep the dough from sticking.

By The Editors Published December 28, 2023

Fresh Tomato or Fruit Salsa

Salsa is America’s favorite condiment for good reason, since you can use it for saucing meats, vegetables, eggs, or grains; dipping everything from crudités to dump- lings; or serving the usual way with chips, tacos, and burritos. To take this chunky, pico de gallo–style recipe in a different direction, replace the tomatoes with a couple of cups fruit.

By The Editors Published December 28, 2023

Meat Sauce

This fairly traditional Bolognese sauce or ragù doesn’t require much in the way of work, but it does require occasional attention over the course of a morning or afternoon. Since this sauce freezes so well—and to make the time well spent—you’ll have enough sauce leftover to freeze for another meal. (Or double the amount of pasta and feed eight easily.)

By The Editors Published December 22, 2023

Rancho Meladuco’s Santa Maria-Style Beans with Medjool Dates

Pinquito beans are an essential component of Santa Maria-style barbecue. Originating in the Santa Maria Valley on the Central Coast of California, this style of cooking began in the mid-19th century when local ranchers would hold Spanish-style feasts for their vaqueros. Here we’ve taken this iconic California dish and infused it with smoky bacon, charred Anaheim chilies, toasty spices and sun-sweetened dates from the Coachella Valley.

The medjools cook down in the tangy sauce and add a subtle brown-sugar sweetness, but these beans definitely skew more savory than your traditional barbecue beans. As is common with Santa Maria-style cooking, we like to serve the stewed beans with a grilled tri-tip steak and crusty bread. — Rancho Meladuco Date Farm

By The Editors Published December 19, 2023

Rancho Meladuco’s Black Pepper, Date, and Blue Cheese Biscuits

Freshly baked, homemade biscuits are far more achievable than you think. Other than a sturdy cast-iron skillet, this buttery pull-apart version doesn’t require any special equipment. Here, the dough is studded with chunks of sun-sweetened medjool dates, robust blue cheese, fresh chives and copious amounts of black pepper. As you work the dough, the gooey dates melt into the dough creating caramel-colored striations. Serve these biscuits fresh out of the oven with softened butter and more flaky sea salt for sprinkling. — Julia Heffelfinger for Rancho Meladuco Date Farm

By The Editors Published December 19, 2023

Toya Boudy’s Collard Greens

Collards are rich in vitamins, minerals, and fiber. They can help revitalize sore muscles and are said to improve mood, sleep, and memory. They are a good source of iron, which is important for pregnant women, because they help replenish what the baby growing inside of them is pulling so relentlessly. That’s why my mama made them for me. Serve alone, with rice, or with a protein. — Toya Boudy

By The Editors Published December 19, 2023

Carla Hall’s Watermelon With Mint And Lime

To bring out the sugars in the red flesh — and mimic the layers of flavors I remember from childhood — I sprinkle wedges with this lime and mint salt. A bit of salt actually makes the fruit sweeter, the lime adds floral tartness, and mint makes it extra refreshing. You can double or triple the mix if you’re cutting up a few melons for a party. — Carla Hall

By The Editors Published December 19, 2023

Sweet Nam Pla Dipping Sauce

The strong, unusual aroma of nam pla (Thai fish sauce) is not something that instantly appeals to many Westerners. But when you cook with it, or mix it with other flavors, its wonderful characteristic saltiness blossoms. This incredibly simple dressing is great with seafood or mixed greens.

By The Editors Published December 8, 2023

Peter Hoffman’s Romesco Sauce

Here’s chef Peter Hoffman’s version of the classic Spanish sauce. Consider it a condiment to use in myriad ways starting with as the sauce to accompany grilled calçots (leeks), but you can also use it to top grilled meats, as a spread on toast to complement a hearty soup, or as a sauce for grilled or baked fish (use some stock or broth to loosening the romesco to create sauce consistency).

By The Editors Published December 8, 2023

Tea for Wellness

Hormone-balancing red clover is full of calcium and protein. Red raspberry leaf has vitamins B and C, in addition to benefits for those who are prenatal, pregnant, or post-partum. Together with iron-rich nettle, calming oat straw, and digestive supporting mint, this blend is good for all.

By The Editors Published December 6, 2023

Tea for Heart Healing

Full of calcium, protein, and vitamin C, nettles are immune boosting and great for hair, skin, and nails. Oat straw is rich in magnesium and supports the nervous system, adrenals, and overall immunity. Rose has vitamins A, C, and E and other health-promoting phytochemicals.

By The Editors Published December 6, 2023

José Andrés’ Red Sangria

Bolder and stronger than José’s white sangria, but equally refreshing.

By The Editors Published December 6, 2023

“Live” With José Andrés and Mark Bittman!

A few things from us today, but no Marksisms — Mark has been busily working on Community Kitchen this week, which is super exciting, and today interviewed someone wonderful for the podcast.

By The Editors Published November 30, 2023

Tortilla Soup

This version of tortilla soup arises from a dish served at the Rose Garden restaurant in Anthony, Tex. We’ve streamlined the original recipe, using chicken legs as the base of the stock, pulling off the meat when it’s tender, and adding a couple of beef bones to give the broth extra depth. Laila Santana, whose mother, Dalila Garcia, owns the Rose Garden, told us that this recipe lends itself to improvisation. That it does, so feel free to tweak it to your tastes.

By The Editors Published November 29, 2023

Bulked Up “Boiled Water”

On the old How to Cook Everything app, Mark’s classic “Boiled Water” got the most thumbs up by far. The surprisingly satisfying soup remains a perennial favorite with his online community. Here’s the recipe and variations again, updated with a list of some ideas for turning it into a meal.

By The Editors Published November 28, 2023

The Best Gift You Can Give Today? Better Food.

Coming out of Thanksgiving weekend, we’re bursting with gratitude — for our Bittman Project community, the ability to purchase and cook wonderful nutritious food, and the joy of eating with friends and family. The best way we know to demonstrate our appreciation is to offer something back.

By The Editors Published November 28, 2023

A New Way to Make Holiday Cooking Easier

Give the gift of a happier kitchen With the holidays approaching, we’re really excited to…

By The Editors Published November 21, 2023

Roasted Squash Seeds (Whole or Ground Into Dust)

Yes, they can take a little elbow grease to rinse them clean but they’re almost always worth saving and roasting. And when ground into a dust, they’re super versatile.

By The Editors Published October 30, 2023
JP Park's Kimchi Mandu

JP Park’s Kimchi Mandu

Kimchi dumplings are one of the most iconic foods of Korea. As with other mandu, the type of kimchi used and the method for these dumplings have regional differences. In the south, kimchi is used without washing off any seasoning. In the north and middle of the country, the kimchi seasonings are rinsed off before adding. In the north, additional ingredients, such as tofu, are added for a milder flavor profile.

By The Editors Published October 25, 2023