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The Bittman Project

Food is everything. A publication from the Bittman team.

20/10/2025

Mark Bittman’s Bacon and Egg Drop Soup Recipe:

Ingredients:

8 slices bacon
6 cups any stock
Salt and pepper
4 eggs
2 scallions
Sesame oil for drizzling
Soy sauce for serving

Instructions:

Put a large pot over medium heat and add 1-inch cut bacon to the pot. Cook, stirring occasionally, until crisp, or air fry them like I did, making sure to keep some of the bacon fat.

Transfer the bacon to a paper towel-lined plate with a slotted spoon and pour off all but 2 tablespoons of the fat.

Put 6 cups stock in the pot and bring to a boil. Add a sprinkle of salt (if you think the stock needs it) and pepper and lower the heat so the stock bubbles gently but steadily.
 Crack the eggs into a liquid measuring cup or medium pitcher and beat them lightly. 
While the stock is bubbling gently, slowly pour in the eggs, stirring constantly, so that they cook softly and appear as silky flowerlike strands; don’t let them overheat and curdle. Remove from the heat; taste and adjust the seasoning.

To serve, top each bowl with some bacon and a few drops of sesame oil (I added a ton), garnish with the scallions, and pass the soy sauce at the table.

— Recipe from How to Cook Everything Fast

09/10/2025

Cauliflower “Polenta” with Mushrooms:

Polenta, the Italian cousin to our cornmeal mush or grits, is a creamy vehicle for all sorts of saucy toppings. This is a well-seasoned alternative, and the super-soft cauliflower increases your vegetable intake without decreasing your pleasure. Add some mushrooms and you won’t even notice the lack of meat.

Ingredients:

4 tablespoons olive oil
Salt
1 pound button or cremini mushrooms
Pepper
1 large head cauliflower (about 2 pounds)
1 large shallot
2 sprigs fresh rosemary
4 ounces Parmesan cheese (1 cup grated)
2 tablespoons butter, or more to taste

Instructions:

Put 2 tablespoons olive oil in a large skillet over medium-low heat. Put 2 cups water and a big pinch of salt in a large pot over high heat.

Cook the mushrooms with salt and pepper. Cook, stirring occasionally, until tender and lightly browned, about 15 minutes.

Bring the cauliflower to a boil, then lower the heat so the water bubbles steadily. Cook, stirring occasionally, until the cauliflower is quite tender and the liquid thickens, 10 to 12 minutes. If the mixture becomes too dry and sticks, add more water 1/4 cup at a time.

When the mushrooms are lightly browned, add 2 tablespoons olive oil and the shallot and rosemary. Cook, stirring until fragrant, about 2 minutes. Remove from the heat.

When the cauliflower breaks down and looks like porridge, remove it from the heat. Use a potato masher or immersion blender to purée it in the pot. Add 2 tablespoons butter and the Parmesan and return it to medium-low heat. Cook, stirring and adding water if necessary to make the cauliflower steamy and loose enough to drop from a spoon like polenta.

Spoon the cauliflower “polenta” into bowls, top with the mushrooms, and serve.

— Recipe from How to Cook Everything Fast

30/09/2025

This weeks kitchen tip from : Chia “Eggs”

If you’re out of eggs—or just don’t want to use them—chia seeds are a great substitute.

Stir a tablespoon of chia into three tablespoons of water, wait ten minutes, and you’ll have a thick gel that binds baked goods together almost as well as an egg.

It’s perfect for muffins, quick breads, and cookies.

13/08/2025

Dinner Tonight, Dinner Tomorrow by

Sure, leftovers are great for the next day’s lunch. But what if tonight’s meal ended up as tomorrow’s supper—yet in a totally new, unexpected way? This is “Dinner Tonight, Dinner Tomorrow,” a monthly series that we hope you find as useful as we do.

For tonight, start with Marinated and Grilled Chicken Skewers with Onions.

Something about the smell of grilled chicken skewers on the table during summer always excites. When they’ve been marinated with garlic, oregano, lemon zest, and Calabrian chilis, and stacked with onions and grilled until charred and ultra juicy, they’re extra special. Note: Depending on the size of your skewers, this recipe should make approximately 8 of them. Save 2-3 for tomorrow night.

For tomorrow, try a Rigatoni with Zucchini, Garlic, Lemon, and Chicken:

Nothing beats a big bowl of pasta for dinner, especially one that comes together quickly with grilled chicken and onions you’ve already prepared, as well as zucchini coins that almost dissolve into a sauce when cooked down with garlic before being stirred together with lemon zest, parmigiano reggiano, and pasta water. Rigatoni is an ideal noodle size for this dish, but feel free to swap it for whatever pasta you have on hand. Garnished with a squeeze of lemon juice, extra cheese, and fresh basil, this is a summer classic.

Find the recipes in our bio!

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04/08/2025

Broiling eggs is great if you’re cooking for a crowd but want something other than a scramble. This muffin-tin method gets you pretty close to the elegance of poached eggs, with the added benefit of all the eggs cooking—and finishing—at the same time. Toast is the natural accompaniment, cut into sticks or “soldiers” for easy dipping.

Ingredients:
2 to 4 tablespoons (¼ to ½ stick) butter
6 to 12 eggs (depending on your muffin tin)
Salt and pepper
1 small bunch of chives for garnish (optional)

Instructions:
Turn the broiler to high; put the rack 6 inches from the heat. Grease 1 or 2 muffin tins (for a total of 6 or 12 cups) with 2 to 4 tablespoons butter.

Carefully crack 1 egg into each of the cups and put the muffin tin in the oven and broil until the eggs are just set (the yolks should still be slightly runny and the whites opaque), 6 to 8 minutes.

Sprinkle with salt and pepper, and serve, garnished with the chives if you like.

18/07/2025

This is too good not to share! Plus, we love hearing from you all, so if you have any questions or awesome stories like this, send them our way! Thank you for sharing Ryan!

Comment: “Dear Mark, I’m not sure how to get a hold of you and I’m sure you will not read this, but maybe I’ll get lucky.

It’s 1997. I have just moved into a crappy Detroit apartment with my girlfriend after a six week whirlwind romance. We are playing house, but flat broke. Can’t eat out, so we better start learning how to cook. We decide to buy our first cookbook.

Overwhelmed in Border’s Books, she says “How about we just go with How to Cook Everything? I mean, it says ‘Everything’—we should be good.”

28 years, four houses, and as many kids later, we are still putting it to use. The pancake section in particular has taken a beating.

Just wanted to say thank you for sharing your knowledge. And, FYI, it worked. My wife says I am an awesome cook now!” – Ryan

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