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by Medium x Mark Bittman

Francois de Melogue in Heated

5 Great Ways to Eat Mussels

Learn the Best Ways to Clean and Prepare Mussels

Jennifer Haubrich in Heated

A neat farmhouse kitchen. The well-stocked pantry door is open.

My Annual Pantry Cleanout Looks Different This Year

Because I’m also preparing it for post-pandemic…

Becca Bycott in Heated

A thin bar of ruby chocolate. Instead of being scored into squares/rectangles, it’s in three-dimensional triangle shapes.

My Love Affair With Ruby Chocolate

And other foods that feel richly romantic

Mark Bittman in Heated

An oval casserole dish of gnocchi gratin garnished with crispy sage leaves.

These Are the Days for Gnocchi Gratin

Set aside a weekend afternoon to make this perfect winter dinner

stephanita in Heated

A person with short salt-and-pepper gray hair + matching facial hair and glasses talking, holding a glass bottle.

Can Taking a MasterClass with a Chef Make You a Better Home Cook?

It depends on your level of…

Erica Lovelace Cooks in Heated

Tasting all of Lao Gan Ma’s Chili Condiments So You Don’t

Come with me on this spicy journey into the…

Mark Bittman in Heated

This 25-Minute Soup May Redeem Your Winter

It may also change your mind about tofu

Mark Bittman in Heated

Shallow bowl of beef stew with large chunks of potato, garnished with chopped parsley.

How to Eat Less Meat

A vegetable recipe with a little beef

Sara Cagle in Heated

A handwritten list of “Culinary Desires” and a pen on a woven rug next to a calendar turned to the January page.

The Comforts of a Cooking List

Turns out, they’re inspiring, too

Mariselmsalazar in Heated

A pop-up REEF kitchen.

Your Delivery Order May Be Cooked in a Parking Garage

REEF Technology may change how we think of…

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Food from every angle: A publication from Medium x Mark Bittman

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