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Garlic Shrimp Mark Bittman's Way, hands down the best garlic shrimp you've ever had!

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Mark Bittman’s Most Popular Recipes of 2015

Mark Bittman’s Most Popular Recipes of 2015 is a group of recipes collected by the editors of NYT Cooking

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Mark Bittman's Chicken and Rice

Easy way to start cooking whole cut-up chickens in one pot. Thanks Mark Bittman! Chicken and Rice

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Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce

Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce Recipe | Food & Wine

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Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce

Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce - OMG my new favorite food. Savory Oatmeal

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South Indian Eggplant Curry

South Indian eggplant curry recipe (Photo: Andrew Scrivani for The New York Times)

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Mark Bittman's Ginger Chicken with Mushrooms and Thai Flavors

Mark Bittman's Ginger Chicken with Mushrooms and Thai Flavors is a chicken stir-fry that's easy, tasty, and healthy! [from KalynsKitchen.com]

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Mark Bittman's Easy Pad Thai — Recipe Reviews

Mark Bittmans Easy Pad Thai (use gluten free noodles)

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The {Famous} NY Times- No Knead Bread

The {Famous} NY Times- No Knead Bread - A Stack of Dishes - use hot water and let rise for 3-4 hours instead of 12-24!

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Eggplant Un-Parmesan - Mark Bittman Try using zucchini or portobello mushrooms as variations, or serve the vegetables and tomato sauce over polenta or a more substantial meal.

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Mark Bittman's Chickpea Ratatouille #vegan #glutenfree #recipe

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Sweet Potato Fries

NYT Cooking: These addictive seasoned "fries" from Mark Bittman are actually baked, but we promise you won't miss the grease. The spice mix – garlic powder, paprika, salt and black pepper – can be used on regular potatoes as well (you'll just need to increase the baking time a bit).

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Easy and Delicious Pastas to Make Tonight

Easy and Delicious Pastas to Make Tonight is a group of recipes collected by the editors of NYT Cooking

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Mark Bittman's Autumn Millet Bake

Mark Bittman's Autumn Millet Bake. Ingrediants: 1/4 cup extra virgin olive oil, plus oil for the dish 3/4 cup millet 1 medium butternut or other winter squash or 1 small pumpkin, peeled seeded and cut into 1-inch cubes 1 cup fresh cranberries Salt and freshly ground pepper 1 tablespoon minced sage leaves or 1 teaspoon dried 2 tablespoons maple syrup or honey 1 cup vegetable stock or water, warmed* 1/4 cup pumpkin seeds or coarsely chopped hazelnuts

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Lemony Brussels Sprout Slaw

Like cabbage, raw brussels sprouts do well when shredded and mixed with a tart apple, lemon juice and zest, and a dressing of Dijon mustard and mayonnaise It’s not a traditional slaw, but the concept is the same. Serve this immediately, or give it some time in the fridge to let the flavors meld. (Craig Lee for The New York Times)

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Mark Bittman's Ginger Chicken with Mushrooms and Thai Flavors

Mark Bittman's Ginger Chicken with Mushrooms and Thai Flavors is a chicken stir-fry that's easy, tasty, and healthy! [from KalynsKitchen.com]

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breadbasketcase: Mark Bittman's Food Processor Baguettes

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Light, Fluffy and Rich Pancakes

This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.

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Pasta With Chicken and Mushrooms, Risotto Style

This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.

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North African Chicken Potato Patties from Mark Bittman's "The Best Recipes in the World" via Baltic Maid.

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