Mark bittman

Ribolitta

Ribollita

Ribolitta

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 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 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 | Food & Wine

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

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%...

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

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)

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. 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)

@fam0uskaay

@fam0uskaay

Mark Bittmans Easy Pad Thai  (use gluten free noodles)

Mark Bittman's Easy Pad Thai — Recipe Reviews

Mark Bittmans Easy Pad Thai (use gluten free noodles)

NYT Cooking: This recipe came out of a 2005 kitchen <a href="http://www.nytimes.com/2005/04/13/dining/13bitt.html">cage match</a> between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps just as deliciously. Judging by the quality of this particular dish, he succeeded.

Sesame-Crusted Fish With Butter and Ginger Sauce

NYT Cooking: This recipe came out of a 2005 kitchen <a href="http://www.nytimes.com/2005/04/13/dining/13bitt.html">cage match</a> between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps just as deliciously. Judging by the quality of this particular dish, he succeeded.

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

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

NYT Cooking: Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.

Tuscan Farro Soup

NYT Cooking: Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.

NYT Cooking: This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. <br/><br/>There’s room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom.

Simple Bread Pudding

NYT Cooking: This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. <br/><br/>There’s room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom.

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)

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)

It is among the most basic, simplest pastas there is, and suddenly trendy to boot Why Because when made right, it is incredible.

Cacio e Pepe

It is among the most basic, simplest pastas there is, and suddenly trendy to boot Why Because when made right, it is incredible.

Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce Recipe | Serious Eats

Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce

Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce Recipe | Serious Eats

Roasted Spaghetti Squash with Brown Butter, Sage and Walnuts

Roasted Spaghetti Squash with Brown Butter and Walnuts

Roasted Spaghetti Squash with Brown Butter, Sage and Walnuts

Pinterest
Haku