BITTMAN PROJECT:
RAISE YOUR HAND IF YOU HATE TO COOK
Peg Bracken’s “The I Hate To Cook Book” remains an indispensable cookbook, reminding us all to flavor our food with a healthy heap of humor.
“Raise Your Hand if You Hate to Cook" for The Bittman Project, April 2024.
BITTMAN PROJECT:
A CASE FOR TASTING SPOONS
The smallest adjustment to your cooking setup—a jarful of tasting spoons at the stove—can transform your cooking life, and make you a more knowledgeable, instinctive, successful cook.
“To get intimate with your food, you gotta taste it" for The Bittman Project, February 2024.
BITTMAN PROJECT: COOKING WITH LESS SALT
My doctor told me to eat less sodium. But salt makes food taste good, and good food is life’s greatest gift. Now what?
“What can you do when salt is off the table” for the Bittman Project, September 2023.
WALL STREET JOURNAL: SPRING 2024 COOKBOOKS
Five exciting new cookbooks from Chrissy Tracey, Julius Roberts, Becky Selengut, Murielle Banackissa, and Özlem Warren.
“Spring 2024 Cookbooks” for the April 6, 2024 edition of the Wall Street Journal.
BITTMAN PROJECT:
COOKING IS NOT AN EXERCISE IN FANTASY
An appreciation of “French Cooking in Ten Minutes,” a 1930 cookbook by Edouard de Pomiane. Its central thesis: Cooking doesn’t always happen in perfect, gauzy circumstances. It happens in real life.
“Cooking is not an exercise in fantasy" for The Bittman Project, February 2024.
WALL STREET JOURNAL: SPRING 2023 COOKBOOKS
Five exciting new cookbooks from Abi Balingit, Giulia Scarpaleggia, the Hebridian Baker, Maya Kaimal, and Tamar Adler.
WALL STREET JOURNAL: HOLIDAY 2023 COOKBOOKS
Put these cookbooks from Sohla El-Waylly, Nik Sharma, Eric Ripert, John Kung, and Samantha Seneviratne on your gift list this year.
“Holiday 2023 Gift Books” for the November 16, 2023 edition of the Wall Street Journal.
DENVER POST FOOD: THE DISAPPEARING SPOON
Knives cut. Forks pierce. But spoons? They coddle, curve, comfort. An appreciation for the least-violent, and least appreciated, utensil on the table.
BITTMAN PROJECT:
BUILD AND KEEP YOUR OWN BESPOKE STOCK
Restaurants have their own “master stocks” built over time to make their food taste unique. You can (and should) do the same — frugally.
“Move over sourdough starter, there’s a new sheriff in town” for the Bittman Project, February 2024.