Pinterest • Hele verdens idékatalog

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

5.2k
437
3

Mark Bittman’s Shrimp In Green Sauce

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

56
1

Mark Bittman's Chicken and Rice

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

331
47

Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce

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

256
27

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

310
28

South Indian Eggplant Curry

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

334
32
1

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!

354
19

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]

113
6

Mark Bittman's Easy Pad Thai — Recipe Reviews

Mark Bittmans Easy Pad Thai (use gluten free noodles)

259
17
1

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.

35

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

157
4

Cacio e Pepe

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

108
10

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).

63
3

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

68
4
1

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)

522
35
1

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]

breadbasketcase: Mark Bittman's Food Processor Baguettes

10
1

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.

60
4

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.

150
14
1

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

2.1k
218
3

OMG this is so awesome! i hate cole slaw with mayo but love purple cabbage, mark bittman has created a perfect recipe here, folks!

566
43
1

Jean-Georges Vongerichten’s Ginger Vinaigrette

NYT Cooking: This recipe is an adaptation of one found in Jean-Georges Vongerichten’s and Mark Bittman's cookbook, “Jean-Georges: Cooking at Home with a Four-Star Chef.” <br/><br/>Fresh ginger, lime juice and sherry vinegar are the star players in this simple, sophisticated dressing that will make any salad sing. After putting it together, let it rest for a day so the flavors can meld.

25
3

Socca (Farinata)

This is essentially a large chickpea pancake from Provence (and neighboring Liguria, where it’s called farinata) It’s traditionally cooked in wood ovens on copper disks, roughly cut and served hot or warm (In the main market in Nice, it’s baked a few hundred yards away and delivered by bicycle, to be wrapped in paper and eaten on the street.) If you have no wood or copper, that’s no problem

167
12

Speedy No-Knead Bread

Mark Bittman's 3-Ingredient No-Knead Bread Actually Works - under 5 hours

4