Mid-month into the whole new-year-new-you ritual, it’s time to take stock. Like most people, I’ve scored a few points in the resolution game and lost just as many. But one big change has been easy to sustain for more than a decade—tipping my diet away from animal products and more toward vegetables. 

Almost five years after we began work on Bittman Bread, armed with our trusty whole wheat, naturally fermented starters (the ones that live in the fridge) we’re both baking something at least once a week.

Feeling inspired when you’re uninspired

It’s time for the Bi-Rite x Bittman CA Citrus Box, and we’re so glad There’s at least one conversation that…

Lasagne Bolognese. Photo: Mike Diago

Holly Haines makes the seven fishes look easy.

You know you want one, and we’ve got options.

Or, how I celebrated Thanksgiving

We spent a couple days together winging it in the kitchen.

Red Lentils and Fennel Over Toasted Flatbread Triangles, Photo: Jim Henkens

Simple snacks that will keep you happy and cooking your heart out

Traditional and vegan options for fast or slow cooking

Plus a few other Eastern European-style dishes for fall

Chipotle-Tuna Quesadillas. Photo: Kerri Conan

Melissa McCart