Food is everything.
New York, NY
Joined May 2019
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This episode is a breath of fresh air. Please listen, subscribe, review, etc!
@Nigella_Lawson is the 1st guest on 'Food with Mark Bittman,' - episode is up now! Loved talking with her about her distate for the term 'guilty pleasures' (snobbery, privilege, and misogyny), among many other things. Please subscribe and give us a review! apple.co/3fiOVYK
Growing up and seeing his mom gardening and cooking is "where I really started to connect to not just what I could do in the kitchen, but who I am, and what that means, and why it’s important.” Chef Douglass Williams to @Kayla_S_Stewart bit.ly/2Rs0OCB
The Bittman Project retweeted
Smoky Three-Bean Soup with Tomatillo Salsa, plus a 'retro' fish recipe, plus Peanut Bun, for dinner this week via @bittmanproject bit.ly/3eR8G9I
Rice is arguably the most important ingredient on the planet. Its use in many parts of the U.S. is also inextricably linked to slavery. Today, @Kayla_S_Stewart writes about @KosherSoul, his exploration of rice, and why it matters. bit.ly/3gcGD5y
"Until now, many of our food-related problems could be chalked up to ignorance; that’s no longer an excuse."
1/6 Let me put forward several achievable goals that would allow us to establish a food system that is on its way to becoming more green and just. bit.ly/2PTLy0F
Part of getting comfy in the kitchen means messing with stuff while it cooks (human nature). Standing around with a spatula in your hand, adjusting the flame, and waiting for something to brown and release doesn’t quite feel like cooking. A discussion: bit.ly/3gbJ9ZN
just do it. don't worry about how it looks. chances are, it'll be delicious.
If perfection were the standard I held myself to in the kitchen, I could never cook again. The case for souffles, via @bittmanproject @MelissaMcCart bit.ly/3tb8rep
join us to talk kitchen gadgets, please!
what're your fav kitchen gadgets? We're talking about it in this week's @bittmanproject discussion, happening now. All are welcome - it's normally subscriber-only but we opened it up this week to entice you ... bit.ly/3t4C6G5
Pecorino is not as consistent as parmesan, and it’s never quite as regal, but listen: The real deal is great stuff, especially when it comes to cacio e pepe. bit.ly/3rXpDCJ
The Bittman Project retweeted
I don’t remember my 1st plantain omelet, but like most sweet-salty dishes, I was struck by it. There’s something about this, the natural sweetness, the savoriness coming simply from salt, the simplicity: A gem. bit.ly/3wByvBy @bittmanproject subscribers only. (join!)
Posole is an intoxicatingly corny ingredient, but in its dried form it can take up to 4 hours to cook. Luckily, it also comes canned and ready to go, which makes this Mexican-inspired dish a weeknight treat. bit.ly/3fI3ful
Skillet cannelloni! With one little shortcut — packaged egg roll wrappers — you can have homemade marinara and ricotta-filled cannelloni in a half an hour. bit.ly/3m9vhQO
The Bittman Project retweeted
Today @bittmanproject: Roasting leftover pasta. Takes stirring out of the equation, eliminates the mush potential. Kinda like instant lasagna—crisp around the edges & soft inside. It's a subscriber-only post, so if you haven't joined yet – think abt it! bit.ly/3rEYGmQ
The Bittman Project retweeted
"A salvaged onion that was growing new onion parts, shriveled potatoes, a watery green pepper, frozen Thanksgiving ham, @zingermans pimento cheese I had to scrape from the bottom of the jar, & eggs from the chickens that live down the road." bit.ly/3figQsa @wordscience
You know how silken tofu has that custardy texture – even more so if you steam it? Top a couple scoops with a fresh and spicy vegetable stir-fry and suddenly you’re eating a rich and savory “sundae,” without an animal product in sight. bit.ly/3rx5vab
The ups and downs (jk, there are no downs) of frittatas. Plus, a base recipe and plenty of add-ins. bit.ly/3figQsa
Sam's favorite frittata: poblano, mushroom, sharp cheddar, onion, ham.
An extremely important exchange between Sam Irby and Kate Bittman, for all you frittata lovers bit.ly/3lRF4uP @bittmanproject @wordscience
"Rick, more than once, has been too tired while he’s making coffee and his shirttails have caught fire on the stove." – @MelissaMcCart, during our coffee discussion. bit.ly/3d0GMpt
"The Chemex people say that you can put it on the stovetop over a low flame, but then it boils. So it really doesn’t work. So basically we just drink tepid coffee now." Hear our inspired coffee discussion – surprise! We all brew differently – up now: bit.ly/3cXfBvT
Daniel's favorite ingredient is baharat -- here's his go-to dish. bit.ly/3cPrVy7