The Editors, Author at The Bittman Project

My Food Shopping "Philosophy"

The food media—magazines, blogs, websites, television, and cookbooks—can be both inspiring and intimidating. You might…

By The Editors Published October 19, 2020

The No-Knead Bread Duo Answers Your Baking Questions

Mark and renowned bread baker Jim Lahey get so many individual messages about baking that they figured they should team up and try to answer as many as they possibly could — so they put out a call on Instagram. Here are all the answers to all your questions about baking bread (or pizza).

By The Editors Published June 9, 2020

Meatballs, 3 Ways

Here meatballs get three cocktail-party treatments, none of them Swedish. The main recipe — an Italian version, polpette are made with a load of fresh parmesan and milk-soaked bread. The second adds almonds for a tapas-style meatball. The third is Vietnamese influenced, with rice and pork. All three can be mixed and rolled in advance, then simmered, baked, pan-roasted, or grilled, and take just minutes to cook.

Other meat you can use: ground pork, lamb, veal, turkey, chicken, or duck (or a combination).

By The Editors Published December 5, 2019

Caramelized Spiced Nuts

Sugar and bit of spice make these only slightly more involved than plain roasted nuts, and even more addictive. Use all one kind of nut or a combination. Add seeds to the mix if you like; sunflower, pumpkin, and sesame seeds all add flavor and texture.

By The Editors Published November 21, 2019

Chicken Teriyaki

Caramelized and sweet; no wonder many Americans love it. Serve with plain short-grain brown or white rice. Other proteins you can use: boneless turkey thighs, pork chops, tuna steaks, sirloin steaks.

By The Editors Published September 30, 2019

Chicken Roulades with Goat Cheese and Asparagus

The French—and fancy—word is roulade, and it describes a practical way to assemble and cook multiple ingredients simultaneously. The presentation is always impressive. Use the leftovers for sandwiches.

By The Editors Published May 15, 2019

Boiled or Steamed Crab or Lobster

Put a dozen blue crabs—or a 3-pound lobster—in front of people, and you’ll be amazed at how much they can eat. It’s important the water be seriously salted: You can cook in seawater, which is nice if you can get it; you can add seaweed, which is charming (and makes a terrific seasoning); or you can use a fistful of salt, as most of us do.

By The Editors Published April 2, 2019

Vietnamese-Caramel Salmon

Here, the salmon is cooked (poached, essentially) directly in the caramel, which gives it a delicate texture and an unbelievable amount of flavor. It may sound like a strange technique, but this cooking method is classic and totally ubiquitous in Vietnam. Feel free to swap in a different kind of fish for the salmon; red snapper, grouper, black sea bass and catfish will all work.

By The Editors Published March 29, 2019

Farming While Black: “People Are Tired of Armchair Activism”

Mark catches up with author Leah Penniman to talk about injustice and redistribution of land.

By The Editors Published March 22, 2019

“Boiled Water”

This Mediterranean classic, as ancient and almost as simple as boiling, is the quintessential beginner’s or just-plain-basic soup. It’s one you’ll cook forever.

By The Editors Published February 23, 2019

Beef Fried Rice with Frozen Vegetables

For this dish, be sure to observe the directives “use frozen vegetables and a very hot pan” (they’ll remain vibrant and crisp).

By The Editors Published February 19, 2019

Carne Asada Tacos

Carne asada translates simply to “grilled meat” in Spanish, but when uttered with tacos you’re probably talking about skirt steak. It’s a chewy cut and must be cooked quickly and sliced across the grain to guarantee tenderness, but the evenly distributed fat makes for rich and satisfying eating.

By The Editors Published January 18, 2019

Two Vegan Mains for the Holidays

Look no further than these plant-based entrees

By The Editors Published November 15, 2018

14 Things To Do With A Pint Of Cherry Tomatoes

By The Editors Published August 5, 2018

Eric Ripert’s Merluza and Green Lentil Stew with Orange Emulsion

In May 2020, with World Central Kitchen and City Harvest, we worked together and Le Bernardin was doing 400 meals a day that were going to doctors and nurses that were staying in our neighborhood in hotels. They were here from out of state, to support the New York doctors that were either too tired, or sick by the virus. And then at one point all those doctors and nurses left, went back to their states, and we cooked for shelters. So we were cooking five days a week, 400 meals for shelters, from May to December.” – Eric Ripert

By The Editors Published June 15, 2018

Smashed Carrots With Curry Oil

Smashing baked carrots cracks open crevices, ideal for soaking up a super easy curry oil. This is so easy, but it’s sooo good. – Carla Hall

By The Editors Published June 8, 2018

Carla Hall’s Pickled Cucumber Salad

On our road trip for this book, chef Joe Randall took us to Mrs. Wilkes Dining Room, a Savannah institution. You’re seated and served family-style, with a spread of at least twenty classic Southern dishes. The one I kept returning to looked the humblest. It was a little bowl of cucumber slices. But each slice packed a pickle-y refreshing crunch from the two-step technique of salting the cucumber before marinating it. I re-created it here and added chile and dill. This is exactly what you need in a parade of rich dishes. — Carla Hall

By The Editors Published June 8, 2018

Nigella Lawson’s Toasted Marshmallow and Rhubarb Cake

This is a relatively new addition to my rhubarb repertoire, but it’s been heavily in rotation ever since I ﬁrst made it. Anyone who has a birthday when the hothouse pink rhubarb is in season gets it (and I do even have alternatives for those dim days when it isn’t, and I’ll get to them later). It is splendidly celebratory, but not dauntingly difficult. – Nigella Lawson

Nigella Lawson shared this recipe when she joined us on Food with Mark Bittman.

By The Editors Published May 26, 2018

The Bittman Vegan Burger

At last, an easy meatless burger that you can grill, broil, or cook in a skillet. The handful of ingredients are available from the supermarket, and all you need for the mashing is a fork. The result is an attractive and delicious patty with some pleasant heft and chew. You can also cook the mixture like ground beef for taco filling and tomatoey pasta sauces. Or shape and bake it for a meatless meatloaf.