The Bittman Project

Food is everything.

[The Bittman Project @bittmanproject]

This episode is a breath of fresh air. Please listen, subscribe, review, etc!

[Mark Bittman @bittman]

@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! https://t.co/lFpjBnOBTu

[The Bittman Project @bittmanproject]

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 https://t.co/UZ3yyQmTye

[Mark Bittman @bittman]

Smoky Three-Bean Soup with Tomatillo Salsa, plus a 'retro' fish recipe, plus Peanut Bun, for dinner this week via @bittmanproject https://t.co/NPhkq7WHJY

[The Bittman Project @bittmanproject]

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. https://t.co/iJKaxGpHzG

[The Bittman Project @bittmanproject]

"Until now, many of our food-related problems could be chalked up to ignorance; that’s no longer an excuse."

[Mark Bittman @bittman]

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. https://t.co/mK6TfWuQui

[The Bittman Project @bittmanproject]

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: https://t.co/ucG2zUp6GW

[The Bittman Project @bittmanproject]

just do it. don't worry about how it looks. chances are, it'll be delicious.

[Mark Bittman @bittman]

If perfection were the standard I held myself to in the kitchen, I could never cook again. The case for souffles, via @bittmanproject @MelissaMcCart https://t.co/241PTxb3la

[The Bittman Project @bittmanproject]

join us to talk kitchen gadgets, please!

[Mark Bittman @bittman]

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 ... https://t.co/w06LsKJ359

[The Bittman Project @bittmanproject]

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. https://t.co/H9G2rFWIMP

[Mark Bittman @bittman]

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. https://t.co/si1bqkH1SF @bittmanproject subscribers only. (join!)

[The Bittman Project @bittmanproject]

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. https://t.co/9HzGmeRNHO

[The Bittman Project @bittmanproject]

Skillet cannelloni! With one little shortcut — packaged egg roll wrappers — you can have homemade marinara and ricotta-filled cannelloni in a half an hour. https://t.co/goHbfdEC2A

[Mark Bittman @bittman]

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! https://t.co/CyxWjaLwbK

[Mark Bittman @bittman]

"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." https://t.co/teU9mCEDTA @wordscience

[The Bittman Project @bittmanproject]

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. https://t.co/DwOJvzRnA2

[The Bittman Project @bittmanproject]

The ups and downs (jk, there are no downs) of frittatas. Plus, a base recipe and plenty of add-ins. https://t.co/lHAsedo8l9

[The Bittman Project @bittmanproject]

Sam's favorite frittata: poblano, mushroom, sharp cheddar, onion, ham.

[Mark Bittman @bittman]

An extremely important exchange between Sam Irby and Kate Bittman, for all you frittata lovers https://t.co/ycbVbJdCtN @bittmanproject @wordscience

[The Bittman Project @bittmanproject]

"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. https://t.co/WrTTuSIkb1

[The Bittman Project @bittmanproject]

"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: https://t.co/khAGIR3BQ0

[The Bittman Project @bittmanproject]

Daniel's favorite ingredient is baharat -- here's his go-to dish. https://t.co/UMGPBSSPoJ