Archive - The Bittman Project

Food with Mark Bittman: Alice Waters

A revolutionary reinterpretation of the classic school lunch.

19 hrs ago •

Our Love for Chia Is Bind

Just when things threaten to come apart, these teeny seeds keep it all together.

Oct 23 •

and

Food with Mark Bittman: Paul Schiefer and Ken Cook

What makes Amy's so unique.

Oct 23 •

Things We Like: Mark’s New Apron and Holly’s Favorite Spoon

Our biweekly roundup of our favorite things.

Oct 17 •

Bread So Good You Have to Guard It

Michael W. Twitty thinks about his mother's flour—and why no other flour will do.

Oct 15 •

Michael W. Twitty

Maureen Abood Loves Lebanese Baking—And You Should, Too

The expert tells us all about why her native country's baked goods are so special.

Oct 8 •

Dinner Tonight, Dinner Tomorrow: The Farewell That Corn Deserves

A heartier spinoff of classic potato skins, two very different salads, and fritters with a zesty dip.

Oct 7 •

June 2025

May 2025

So. Leeking. Good.

Spring vegetables, round three.

May 19 •

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