Cooking
Filters
Conjuring the spirit of both my grandmas in one big bowl of greens A while back, Holly wrote some essays…
Transforming the tradition of authentic barbecue into a pure labor of love — plus, working with your dad Since I…
Every weeknight is nuanced, and should be treated that way I’m tired of the term “weeknight meals.” I mean, I’m…
Today on Food, Kate and I are joined by my friend Dr. David Katz, who I met more than a…
How to cook for the people you love the most The “team” that runs The Bittman Project — and Food…
Made In stuff is really good. It’s made well, it lasts, and it’s great looking. I have some specific recommendations, but if you see something on the Made In site that’s not in this post that you’re interested in, I suggest you try it — chances are you’ll love it.
Why the most versatile — and neglected — cooking technique is the absolute best for the hot months By day…
A not insignificant turning point in my culinary journey When I was little, as soon as it got warm out,…
Ideas and hacks, plus some fun ways to use masa harina. Plus, a brand new recipe! Say hey to Seared Vegetables with Tortilla Chip Crumbs.
Artichokes are always worth it, especially the precious babies, which you can trim and eat whole, leaves and all, either raw and thinly sliced for salad, or quartered and sautéed in lots of olive oil.
DEMOCRACY, putting scratch kitchens back in schools, and why cast iron reigns supreme I was connected with today’s guest on…
My husband, Nick, works at Bon Appétit, with otherworldly-accomplished recipe developers and a serious test kitchen. Sometimes, delightfully, the hard…
The incomparable Jane Goodall and the inspiring Lauren Sweeney It’s Food with Mark Bittman day, and we’re celebrating Earth Day…
But it feels good to just admit it!
The FORTIETH anniversary of Heartburn, books vs. movies, and missing and remembering Nora Nora Ephron’s novel Heartburn is now, astonishingly,…
Kerri Conan
Photo: Karen Sewell/Unsplash
To your eggs, to your chicken, to your hummus, to your pasta sauce
