Daniel's favorite ingredient is baharat -- here's his go-to dish. bit.ly/3cPrVy7

"The Chemex people say that you can put it on the stovetop over a low flame, but then it boils. So it really doesn’t work. So basically we just drink tepid coffee now." Hear our inspired coffee discussion – surprise! We all brew differently – up now: bit.ly/3cXfBvT

"Rick, more than once, has been too tired while he’s making coffee and his shirttails have caught fire on the stove." – @MelissaMcCart, during our coffee discussion. bit.ly/3d0GMpt

Sam's favorite frittata: poblano, mushroom, sharp cheddar, onion, ham.

The ups and downs (jk, there are no downs) of frittatas. Plus, a base recipe and plenty of add-ins. bit.ly/3figQsa

"A salvaged onion that was growing new onion parts, shriveled potatoes, a watery green pepper, frozen Thanksgiving ham, Zingerman's pimento cheese I had to scrape from the bottom of the jar, & eggs from the chickens that live down the road." bit.ly/3figQsa @wordscience

You know how silken tofu has that custardy texture – even more so if you steam it? Top a couple scoops with a fresh and spicy vegetable stir-fry and suddenly you’re eating a rich and savory “sundae,” without an animal product in sight. bit.ly/3rx5vab

Today The Bittman Project: Roasting leftover pasta. Takes stirring out of the equation, eliminates the mush potential. Kinda like instant lasagna—crisp around the edges & soft inside. It's a subscriber-only post, so if you haven't joined yet – think abt it! bit.ly/3rEYGmQ

Skillet cannelloni! With one little shortcut — packaged egg roll wrappers — you can have homemade marinara and ricotta-filled cannelloni in a half an hour. bit.ly/3m9vhQO

Posole is an intoxicatingly corny ingredient, but in its dried form it can take up to 4 hours to cook. Luckily, it also comes canned and ready to go, which makes this Mexican-inspired dish a weeknight treat. bit.ly/3fI3ful

I don’t remember my 1st plantain omelet, but like most sweet-salty dishes, I was struck by it. There’s something about this, the natural sweetness, the savoriness coming simply from salt, the simplicity: A gem. bit.ly/3wByvBy The Bittman Project subscribers only. (join!)

Pecorino is not as consistent as parmesan, and it’s never quite as regal, but listen: The real deal is great stuff, especially when it comes to cacio e pepe. bit.ly/3rXpDCJ

join us to talk kitchen gadgets, please!

just do it. don't worry about how it looks. chances are, it'll be delicious.

Part of getting comfy in the kitchen means messing with stuff while it cooks (human nature). Standing around with a spatula in your hand, adjusting the flame, and waiting for something to brown and release doesn’t quite feel like cooking. A discussion: bit.ly/3gbJ9ZN

"Until now, many of our food-related problems could be chalked up to ignorance; that’s no longer an excuse."

Rice is arguably the most important ingredient on the planet. Its use in many parts of the U.S. is also inextricably linked to slavery. Today, Kayla Stewart writes about Michael W. Twitty, his exploration of rice, and why it matters. bit.ly/3gcGD5y

Smoky Three-Bean Soup with Tomatillo Salsa, plus a 'retro' fish recipe, plus Peanut Bun, for dinner this week via The Bittman Project bit.ly/3eR8G9I

Growing up and seeing his mom gardening and cooking is "where I really started to connect to not just what I could do in the kitchen, but who I am, and what that means, and why it’s important.” Chef Douglass Williams to Kayla Stewart bit.ly/2Rs0OCB

This episode is a breath of fresh air. Please listen, subscribe, review, etc!