The Latest
Our most recent recipes, how-tos, videos and articles
Here’s What’s Happening With Bittman’s
The amount of love we’ve gotten from people who have ordered our bread has been borderline astounding to us. Basically everyone who tries our bread is crazy about it. (We literally sold out! That was wild.)
Migas (Chorizo and Bread)
An ingenious way of turning leftover bread into a substantial dish, migas is best served as an appetizer, because a little goes a long way. Eat it straight from the pan if you like, but in any case, hot, hot, hot. If your bread is stale, you can start this right away. If not, slice it and let it sit out overnight to harden.
Year-Round BLT
The solution for a Year-Round BLT? Dried tomatoes. It’s a compromise that’s different, but never disappointing.
Gruyère Apple Grilled Cheese
Generally, the quantities in the recipes in Kitchen Express are designed for three or four people. But the specifications are loose enough so that it won't take much to tweak them for fewer or more servings to make a meal more substantial, or plan ahead for leftovers. Add a couple bacon slices for smokiness.
Here’s What’s Happening With Bittman’s
The amount of love we’ve gotten from people who have ordered our bread has been borderline astounding to us. Basically everyone who tries our bread is crazy about it. (We literally sold out! That was wild.)
Migas (Chorizo and Bread)
An ingenious way of turning leftover bread into a substantial dish, migas is best served as an appetizer, because a little goes a long way. Eat it straight from the pan if you like, but in any case, hot, hot, hot. If your bread is stale, you can start this right away. If not, slice it and let it sit out overnight to harden.
Year-Round BLT
The solution for a Year-Round BLT? Dried tomatoes. It’s a compromise that’s different, but never disappointing.
Gruyère Apple Grilled Cheese
Generally, the quantities in the recipes in Kitchen Express are designed for three or four people. But the specifications are loose enough so that it won't take much to tweak them for fewer or more servings to make a meal more substantial, or plan ahead for leftovers. Add a couple bacon slices for smokiness.
Here’s Why Georgian Food Should Be In the Spotlight
I’ve long suspected that Georgian food is nowhere near as popular as it’s got the right to be, and Georgia, a new cookbook by the chef Meriko Gubeladze (Georgian born and raised, and lives there to this day after taking a decade in the States) and Benjamin Kemper (American, loves Georgia and its food so much that he’s visited more than twenty times) proves me right.
Double-Crusted Imeretian Khachapuri (Imeruli Khachapuri)
The Imereti region’s simple, comforting khachapuri is the most popular in Georgia: double-crusted, dinner-plate-size, and oozing with tangy, curdy cheese bound with beaten egg.
Bean Bread (Lobiani)
Buttery, peppery beans fill this hearty bread, found everywhere in Georgia, from gas stations to guesthouses to white-tablecloth restaurants.
Pan-Fried Cheesy Corn Cakes (Chvishtari)
Chvishtari, the richer, cheesier cousin of mchadi, are pan-fried corn cakes that ooze with tangy, stretchy cheese. They’re the kind of hefty mountain fare you crave after a long hike in Svaneti, the dish’s highland homeland.
Get it all!
Log in, or become a member today.
About our membership
Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what’s possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.
We hope you join us on this journey. We’d love to have you as a part of the Bittman community.
1,000+ highly vetted recipes from the How To Cook Everything series and beyond
1000+ original essays and reporting
16+ contributors and writers
Annual Membership Most Popular! Save 40%
-
Access to every single article: food policy, how-to-cook guides, Mark’s travel essays, and features from our fantastic contributors
-
Access to every single recipe (soon to be thousands)
-
Product recommendations and special offers from the brands we love
-
Seasonal member-only recipe collections
-
40% cheaper than subscribing monthly
Monthly Membership
-
Access to every single article: food policy, how-to-cook guides, Mark’s travel essays, and features from our fantastic contributors
-
Access to every single recipe (soon to be thousands)
-
Product recommendations and special offers from the brands we love
-
Seasonal member-only recipe collections
Subscribe to our free newsletter
Join over 105,000 passionate individuals who receive our weekly emails. It’s 100% free and you can unsubscribe anytime. Plus, we’ll email you a sampling of what premium members receive on a weekly basis.