The Bittman Project
The Editors, Kate Bittman, Mark Bittman, Holly HainesA home for those who believe food is everything and should be treated that way. We celebrate the joy it brings us, but also focus on the very real challenges of making it sustainable and available for all.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 1338 | Subscribers | Read | bittmanproject.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
For Real: Lentils Deserve Your Full Attention
Refried Red Lentils with Tajín Salsa. All photos: Kerri Conan
Big Announcement From Me and My Team
Please follow us on our brand new website!
Is This THE Best Way to Cook Eggplant?
Two ingredients, plus whatever seasoning you'd like, and you've got something fancy
Don't You Forget About ... Your Microwave
A tribute to a great appliance: Peeling squash, not making popcorn, delicious vegetables — and cooking proteins!
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Authors
The writers behind this newsletter.
A newsletter from Mark Bittman and team of food enthusiasts. Lots of food publications embrace the pleasurable and entertaining parts of food and ignore everything else; others focus on the serious issues and ignore the joy. We do both.
lucky to work with lots of talented people in food and publishing and other spaces, and always trying to write, cook, and/or craft something new.
Mark Bittman has been a leading voice in food culture and policy for forty years. He has written thirty books, including How to Cook Everything and Animal, Vegetable, Junk. He is the editor-in-chief of The Bittman Project.
Mark Bittman has been a leading voice in food culture and policy for forty years. He has written thirty books, including How to Cook Everything and Animal, Vegetable, Junk. He is the editor-in-chief of The Bittman Project.
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