The Editors, Author at The Bittman Project

The Night Before Thanksgiving

Rather than offer a What’s-For-Dinner this week, we’re rounding up our night-before-Thanksgiving traditions and non-traditions,…

By The Editors Published November 22, 2021

Aunt Mary Anne’s Fudgy Bonbons

My Aunt Mary Anne won the Pillsbury Bake-Off® Contest in 1994 when the grand prize was $50,000 and a full kitchen remodel! Here is her recipe. – Sutton Foster

By The Editors Published November 2, 2021

Pumpkin (or Winter Squash) Soup

All of the other members of the hard-skinned squash family, from the most common (butternut squash and pumpkin) to the most esoteric (look around: they’re everywhere), are great. All of them (except maybe the oversized pumpkins used for jack-o-lanterns, which are not bred for eating, really) deliver incredibly smooth texture when puréed, with or without cream. And since winter squashes are easy to grow and the vines are prolific, this is a soup that’s popular almost everywhere.

By The Editors Published October 27, 2021

A Negroni—Up

There are those who consider serving this cocktail “straight up” to be an act of spirituous heresy. But they needn’t get so upset. I never planned on inviting them to my home anyway. – Stanley Tucci

By The Editors Published October 19, 2021

Spaghetti with Lentils

This is a derivation of a recipe Stanley Tucci grew up with. He writes that he often makes a big pot and eats it over a few days for lunch at home or brings it to film sets “as an antidote to the usually horrid food served off a truck to cast and crew by beleaguered caterers.”

By The Editors Published October 19, 2021

Celebrate These Unsung Heroes of Fall Plates

Fall and spring are mushroom seasons and, as Mark mentioned when The Bittman Project first…

By The Editors Published October 11, 2021

Frozen Vegetable Soup

Almost all frozen vegetables are minimally processed and flash-frozen right after harvest, without any additions. Many are grown in the United States and they’re a gift to hurried cooks. For ideas to make this more of a meal or include fresh vegetables, see variations. A hearty loaf of whole-grain bread on the side is always welcome.

By The Editors Published October 7, 2021

How the Hell Do You Pick a 'Good' Olive Oil?

It’s hard to navigate when an industry lacks transparency After we partnered with Gustiamo a…

By The Editors Published September 29, 2021

Win a Boos Block of Your Choice

We’re drawing a member’s name next week

By The Editors Published September 24, 2021

Cucumber-Pork Slice Soup

Grace Zia Chu’s cucumber-pork slice soup, which she taught in her cooking courses and then printed in her first cookbook, was among her more well-known offerings.

By The Editors Published September 22, 2021

Cheese “Burgers”

You can always slip one of these rich cheese patties between 2 slices of toasted bread or into a hamburger bun, but I like them better as an entrée with Fast Tomato Sauce. Make them smaller and serve them as croutons on any green salad, or put in a shallow bowl with a ladle or 2 of Roasted Vegetable Stock or just about any vegetable soup like Onion Soup or Tomato Soup.

By The Editors Published September 21, 2021

Grain-and-Beet Burgers with Ginger

The trick here is to make sure the grains are fully cooked so that the kernels have opened. “Al dente” won’t be sticky and starchy enough to bind the burgers. If you don’t have any already prepared, start them first while you get the other ingredients together. You can also substitute more cooked grains for the nuts.

By The Editors Published September 21, 2021

Here's What We Learned From You in Burgerville

We sourced the crowd, and the crowd has spoken. What follows are the answers to your burning questions—and a mini-cookbook of vegan and vegetarian burger recipes.

By The Editors Published September 21, 2021