NYT Cooking: Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from chilies, scallions, and, mostly, garlic. I find it difficult to use too much garlic here, and have never really reached the outer limit; my recipe calls for six cloves, but twice that amount is not unreasonable. <br/><br/>Sh...

Mark Bittman’s Shrimp In Green Sauce

NYT Cooking: Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley…

NYT Cooking: Even vegetable stews can have more vegetables. This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes. It's simply a matter of bringing the other vegetables together in a simmer, then adding the kale and topping with the toast. The whole dish bakes in the oven for a few minutes to%2...

Ribollita

NYT Cooking: Even vegetable stews can have more vegetables. This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes.

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

Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce

Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce Recipe on Food & Wine. New York Times columnist Mark Bittman uses this tangy, salsa-esque Argentinean sauce as a complement to rich skirt steak.

NYT Cooking: This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. (If memory serves me, that’s how they make it in Parma: no mozz, no meat.) You cook the eggplant in abundant oil. Yes, you can broil it or bake it, but I really think the taste of eggplant slices that have had oil boiled right through them is dreamy. Make a 15-minute%...

Mark Bittman’s Eggplant Parmesan

The most minimalist eggplant Parmesan imaginable, really just an eggplant gratin with tomatoes. The perfect Meatless Monday treat.

This banana bread from Mark Bittman's "How to Cook Everything" is really something special. One-fourth of the flour is whole wheat, which contributes a kind of depth you’d miss if it weren’t there. There are walnuts — not unusual, but again, you’d miss them if they weren’t there. And the key, secret ingredient, is coconut. (Craig Lee for The New York Times)

Mark Bittman’s Banana Bread

Mark Bittman's Banana Bread (subbed equal parts almond meal, oatmeal and gf flour blend + 1 tsp xanthan gum)

Mark Bittman's No Knead Bread http://www.foodpleasureandhealth.com/2014/09/mark-bittmans-no-knead-bread.html

Mark Bittman's No Knead Bread

Mark Bittman& No Knead Bread. The bread is made without a dutch oven and it& so easy and makes a great artisan style loaf.

Roasted Spaghetti Squash with Brown Butter, Sage and Walnuts

Roasted Spaghetti Squash with Brown Butter and Walnuts

Mark Bittmans Easy Pad Thai  (use gluten free noodles)

Mark Bittman's Easy Pad Thai

Mark Bittman's Easy Roast Chicken recipe.  This is my very favorite recipe for roasting chicken pieces.  I use half olive oil/half butter.  Good, basic, reliable standy-by.

The simplest chicken recipe there is and perhaps the easiest as well. Mark Bittman's roast chicken parts recipe, plus variations and embellishments.

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).

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…

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

Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce

Savory oatmeal-most mornings, i wake up with a major salt tooth and would prefer this over a muffin or scone.

This fast version of spaghetti and meatballs with red gravy is ready in less than 30 minutes, but you’ll be chopping, stirring and monitoring heat — actively working — from start to finish. You’ll be busy, but not frantic, and rewarded not only with the twirling of pasta in half an hour, but with the satisfaction that you made every second count. (Photo: Melina Hammer for The New York Times)

Spaghetti and Drop Meatballs With Tomato Sauce

This fast version of spaghetti and meatballs with red gravy is ready in less than 30 minutes, but you’ll be chopping, stirring and monitoring heat — actively working — from start to finish. (Photo: Melina Hammer for The New York Times)

Pinterest
Search