The Bittman Project
Domenica Marchetti, Bill Chuck, Kate Bittman, Kerri Conan, Holly Haines, Mark Bittman, Tucker Shaw, David BaconLots 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. The Bittman Project does both. (Plus, plenty of recipes.)
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 1521 | Founded | 6 years ago | Last Issue | 3 days ago |
| Active | |||||
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bittmanproject.substack.comLatest Issues
Cooking for One: Chilled Soba Noodles with Jammy Egg and Veggies
A 20-minute one-pot refreshing noodle salad for when it’s too hot to cook.
Through 10-ish years of cooking for one, and hundreds of meals in shared flats, student dorms, and tiny kitchens, I’ve picked up a few bits of wisdom to make cookin...
Industry, Greed, and Fishing in the Golden State
Point Lobos State Natural Reserve. Photo courtesy Bloomsbury
This week’s guest on Food with Mark Bittman is the writer and chef Joseph Ogilvy, and the first thing my dad said to him — which I don’t think I’ve ever heard my dad say...
Summer Fair? Summer Fare!
The entire point of making these dishes is to have fun.
Anyone who knows me understands that I love a summer fair (and, of course, the kind of fare that you’re likely to find at one). Whether it’s taking place on a small strip of a street...
Food with Mark Bittman: Jean-Georges Vongerichten
I met my friend Jean-Georges Vongerichten in 1987 when he first moved to New York. I could talk about him for a half an hour without stopping — I really could.
Listen to the podcast
Jean-Georges is from Strasbourg. He cooked in Asi...
The Billy-Ball All-Food Team
Mark’s commentary in italics.
My old friend, Mark, suggested I write a column for his fabulous newsletter, and of course, I Bitt. Mark and I have been friends for over 60 years (Mark: closer to 70, sadly), or “seasons” as I call it...
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Authors
The writers behind this newsletter.
Author of Italian cookbooks; freelance food writer & recipe developer; cooking teacher; small group culinary tours and food writing workshops in Italy.
Baseball author with Bob Ryan. Researcher and writer for Charley Steiner. Supplier of stats and history to media throughout baseball.
Co-host (and reluctant producer) of the podcast Food with Mark Bittman. Editorial Director here. Recipes are my jam.
Editor, writer, recipe developer, and cookbook producer. Self-proclaimed home economist. Thrilled contributor @ 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.
Writer, editor, and clumsy but determined home cook. Former editor in chief of Cook's Country at America's Test Kitchen.
Independent photojournalist
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