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"The California Current isn’t a place so much as a tendency, the tropical migration of trillions of gallons of seawater and its consequences." An excerpt from Tin Can Coast, by chef and author — and this week's podcast guest — Joseph Ogilvy. The post Industry, Greed, and Fishing in the Golden State appeared first on The Bittman Project .
Go ahead and make slightly less over-the-top versions of your favorite foods from carnivals, festivals, or fairs at home. They’re great for outdoor gatherings, and they’re also delightful as snacks and treats whenever you please. Plus, the entire point of making them is to have fun. The post Summer Fair? Summer Fare! appeared first on The Bittman Project .
Mark has known Jean-Georges Vongerichten since 1987, when JGV arrived in New York. They've written books together. They've remained close friends for nearly 40 years. Today, they talk about Jean-Georges growing up in Alsace on pork fat, juniper berries, and parsley as the only herb anyone grew; and on arriving in New York when the Union Square Greenmarket was two stands selling apples and…
Mark has been friends with Bill Chuck (lovingly known as Billy-Ball) for more than 60 years, so of course we're handing the reins over to him today, with commentary from Mark. The post The Billy-Ball All-Food Team appeared first on The Bittman Project .
Will I ditch the good old fisherman in yellow rain gear forever? No. Those sticks are too convenient and nostalgic. But I hope the old seadog covers his ears when I say: These homemade sticks were better. The post Cooking for One: Fish Sticks appeared first on The Bittman Project .
Fifty years ago, David Bacon joined a crew cutting cauliflower for Valley Harvest, in California's Central Coast. Not long ago, he joined a crew in Salinas Valley in hopes of photographing them. Here's what's changed in the fields — and what's stayed the same. The post What Does It Take to Work On a Cauliflower Crew? appeared first on The Bittman Project .
Today, a special conversation Mark had in June with Congressman Jim McGovern (MA) at the Good Food for All Summit in DC. McGovern has spent decades in Congress fighting to protect SNAP, fund school meals, and push food security to the center of the policy conversation. He and Mark cover a lot of ground: why the food system isn't broken so much as designed, the difference between food rhetoric and…
This is an easy-breezy, no-bake treat, but it does require a bit of planning ahead because it needs a good amount of time to chill—at least 8 hours. You can leave it chilled for up to 48 hours before the berries start to lose their integrity — a perfect make-ahead dessert. The post Corn and Berries Belong Together appeared first on The Bittman Project .
Plus: tomato soup, the best coconut rice, our first bread pop-up, a bunch of recipes perfect for now, and a giveaway. The post On Our Minds and in Our Carts: Mark Talks Cyclospora appeared first on The Bittman Project .
Here's a little summer recipe collection — a carefully chosen group of things to make, perfect for now. There’s something for everyone here — and you should let us know what your favorite things to cook in the summer are, too. The post Some of Our Favorite Summer Recipes appeared first on The Bittman Project .
I hide food. Not just from Nick, but also from Holden. (Who, let’s be clear, is ten.) I know that this is some weird childhood shit. My sister and I have both had bizarre issues when it comes to “our stuff” since we were little. Here's how it plays out. The post Do You Hide Food? appeared first on The Bittman Project .
Kevin Boehm co-founded the Boka Restaurant Group nearly 25 years ago and now runs 35 restaurants across Chicago, New York, and Los Angeles. He also lived in his car, wrote a fake resume to get his first restaurant job, and spent two decades drinking heavily to manage bipolar disorder before getting sober. Mark and Kate talk with Kevin about what hospitality actually means, how trauma shapes…
Several years ago, a colleague developed a recipe for a spicy cheese bread, filled with little pockets of Monterey Jack cheese and lots of red pepper flakes throughout. Yeasty bread, milky cheese, and prickly spice. I loved the combination, so I set out to create my own recipe. The post Spicy Cheddar Bread with Gochugaru appeared first on The Bittman Project .
Dan Jacobs is the chef and co-owner of DanDan and EsterEv in Milwaukee and a runner-up on Season 21 of Top Chef. Mark and Kate talked with him about navigating a progressive illness in a physical profession, why Milwaukee's restaurant scene might be the best kept secret in American food, the advocacy work that came out of the pandemic, and what it means to build a team that actually takes care of…
Food writer and recipe developer — and author of Italian Cookies — Domenica Marchetti talks to Kate about how cookies in Italy are just as regional as the wine and food, the best places to source Italian ingredients, and some of her favorite things to eat and bake. The post Taking a Tour Through Italy’s Cookie Towns appeared first on The Bittman Project .
Until recently it had been a couple thousand years since I made waffles. Not anymore, baby. Over the past month or so, I've waged enough batter battles, suffered enough grain explosions and smashed enough sandwiches to expand my kitchen empire into bold new territory. I'm ready to share the victories. The post Will It Waffle? appeared first on The Bittman Project .
A wonderful summer recipe, 'our' butter, a frozen aisle alternative, and Shirley Chung's journey. The post On Our Minds and in Our Carts: Here’s What to Do With All That Zucchini appeared first on The Bittman Project .
Over the past couple of weeks, I’ve asked several food-and-film loving friends this question and their answers are remarkably similar: Big Night, Babette’s Feast, Eat Drink Man Woman, Chocolat. These answers aren’t wrong; all are excellent films with great food! But why is the short list so short? There are dozens, hundreds of other movies that teem with, even center around, food. The post When…
Shirley Chung is a Top Chef finalist, French Laundry veteran, and José Andrés darling. In 2024, she was diagnosed with stage four tongue cancer, and it changed her life. Shirley talks about the diagnosis she almost missed, the treatment that saved her tongue, and what it felt like to slowly, painstakingly relearn how to taste. The post Food with Mark Bittman: Shirley Chung appeared first on The…
Looking for a complex, captivating supper? Miso makes it happen. Because tomato and anchovy-based sauces are great, but so is switching it up. The post Cooking for One: Spaghetti with Miso, Garlic, and Scallions appeared first on The Bittman Project .
Toya Boudy is back, and she talks to Kate about rebuilding after everything falls apart, and about Malinda Russell, a free woman of color who published a cookbook in 1866 and packed it with everything her community might need to survive. Toya believes Russell came to her for a reason. The post Food with Mark Bittman: Toya Boudy appeared first on The Bittman Project .
