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Chris’s Best Ever Rub - The Bittman Project

Al Roker’s Rub

This rub is a perfect celebration of spring and near summer. It’s all purpose — obviously, you can use it on meat, but you can also sprinkle it on vegetables, you can rub it on tofu, anything that you’re going to grill. This makes a large quantity, and will last you a while, so be sure to use a big container.

By The Editors Published April 26, 2022

Sweet Onion Dressing

This is a crowd-pleasing recipe, and a key ingredient in Sheldon Simeon’s Maui Kale Salad with Sweet Onion Dressing.

By The Editors Published April 22, 2022

Should American Cooks Switch to Metric Measurement?

Mark suggests dumping Imperial measurement while Kerri points out potential challenges Over the course of…

By The Editors Published April 20, 2022

Kim Chee Peanuts

These roasted peanuts are coated with sweet-spicy kochujang and garlic salt, and are one of the key ingredients in Sheldon Simeon’s Maui Kale Salad with Sweet Onion Dressing.

By The Editors Published April 12, 2022

Maui Kale Salad with Sweet Onion Dressing

Here’s how this salad came together. A few days before we opened Tin Roof, we had the menu 90 percent set. Mochiko chicken, pork belly, chop steak—the essentials all locked in. Then somebody in the kitchen pointed out that we had no salad (other than mac salad) on the menu. Maybe we needed something with actual greens in it?

Cue the Top Chef quickfire music. Within 30 minutes we had pulled together a salad based on what was in our pantry and what I picked up from the Costco down the street. The dressing was a crowd-pleasing sweet onion recipe that we’d used at Old Lahaina Luau. We took roasted peanuts and coated them with sweet-spicy kochujang and garlic salt. We added crushed potato chips for crunch and more salt, dried cranberries for chew and sweetness. We used kale and cabbage because we figured they would taste better after sitting around in the dressing for a while; eventually we figured out that if you lomi (massage) the leaves with a little salt it makes them even more tender. It turned out to be a very good salad: easy but interesting enough to hold your attention, robust but balanced. – Sheldon Simeon

By The Editors Published April 12, 2022

Our Favorite Ways to Cook Beans

Hot and Sour Beans with Bok Choy. Photo: Jim Henkens

By The Editors Published March 17, 2022

You'll Love These One-Dish Late-Winter Favorites

Romulo Yanes

By The Editors Published March 14, 2022

Veggie Cheese

Vegetable-spiked cream cheese is difficult to balance — it requires a thoughtful combination of crunch, seasoning, and herbs in every bite. This recipe gives you a little bit of all three.

By The Editors Published March 8, 2022

Schmear

At the breakfast table, it’s perfectly acceptable to serve up a rectangular brick of Philadelphia cream cheese in its original form. It has the same familiarity as a cylinder of canned cranberry sauce on the Thanksgiving table. A bagel brunch, though, deserves a schmear, which is different from that block of cream cheese. It is more spreadable and creamy, and is the vehicle for flavorful additions. – Cathy Barrow

By The Editors Published March 8, 2022

The Montreal Bagel

America’s neighbors to the north make a very different bagel. Montreal bagels are smaller, flatter, there is no tight exterior crust, and the interior crumb is more cakey than chewy. They tend to be craggy, uneven, and a little homely, and are most often thickly covered with sesame seeds on both the top and bottom. They do not require an overnight rise, so this is the bagel to make when you wake up craving a freshly baked bagel for brunch. Montreal bagels are always boiled in sweetened water and baked in a wood oven. Sadly, few of us have a wood-fired oven at home, so this recipe is my best approximation. I think they are ideal for bagel sandwiches and a sweet, tender addition to a bagel brunch at which many people will rhapsodize with stories of trips to St-Viateur and Fairmount bagel bakeries. – Cathy Barrow

By The Editors Published March 8, 2022

Chinese Egg Noodles with Soy Broth

This dish will render the packaged ramen in your pantry obsolete. For a quick noodle soup, it’s a fresher option, and it can be dressed up with soft-boiled egg, ginger, carrots, scallions, sprouts … whatever you like.

By The Editors Published March 7, 2022

Black Sesame Sticky Buns

Follow the Bittman Bread Cinnamon Roll recipe, omitting the turbinado sugar in the original recipe for the filling and topping below. Prepare those after the fourth fold.

By The Editors Published March 1, 2022

Bittman Bread King Cake

Any cinnamon roll recipe is an excellent — and almost authentic — foundation for King Cake. Even Mark and Kerri’s whole wheat sourdough method. Kerri didn’t bake a toy baby or a bean or anything inside (as is the tradition); if you do be sure to alert everyone to be on the lookout. You still have the weekend to make one for Mardi Gras on March 1. But this recipe is so good you should consider celebrating “Fat Tuesday” any week of the year. Half the fun is choosing how to decorate the cake: Gold, green, and purple are the traditional colors. The cake shown here started with blood orange buttercream is sprinkled with demerara sugar, and naturally tinted jimmies.

By The Editors Published February 25, 2022

Bittman Bread Cinnamon Rolls

You’ll need 8-12 hours for the jumpstarter; about 3 hours intermittent activity to mix and fold the dough; and about 1 and a half hours to fill, roll, cut, rest, and bake the rolls.

By The Editors Published February 25, 2022

Your Favorite Recipes on The Bittman Project

We’re mixing it up this week—just past our year anniversary—by sending you the most-read winter…

By The Editors Published February 21, 2022

Last Chance for Bi-Rite x Bittman California Citrus Experience

Thursday is the final day

By The Editors Published February 16, 2022

What We Cook for Each Other

Beloved dishes in our kitchens

By The Editors Published February 11, 2022

Lemon Olive Oil

Use this in Sheldon Simeon’s Shoyu Dip with Sesame Crunch—or in any other way you’d like.

By The Editors Published February 9, 2022

Shoyu Dip with Sesame Crunch

Mayo and shoyu. Shoyu and mayo. There is no kitchen in Hawai‘i lacking these essentials, the building blocks of teriyaki and mac salad. I buy them in the gallon jugs they sell at Costco, if only because when raising four kids you can never really have too much.

It’s not surprising that at some point a clever pupu connoisseur figured out that when you mix the right amount of shoyu with the right amount of mayo you end up with a tasty dip that grooves beautifully with many things, sort of like a homegrown spin on veggies and ranch dressing. At the Simeon house, we didn’t even know what ranch was when we were little!

In the hierarchy of pupus, this is the most basic and elemental, but that’s the appeal. My version is fancied up from what my uncles and aunties snacked on watching Laker games in our garage, but the salty-savory base is there, amplified with nutty sesame seeds and bright lemon zest. As for veggies, use whatever is in season and be creative. Shoyu mayo goes with everything. – Sheldon Simeon

By The Editors Published February 9, 2022

Tamari Dressing

Use this in Sheldon Simeon’s Garden Poke—or in any other way you’d like.

By The Editors Published February 9, 2022