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Mark bittman

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

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

Mark Bittmans Easy Pad Thai  (use gluten free noodles)

Mark Bittman's Easy Pad Thai

Mark Bittmans Easy Pad Thai (use gluten free noodles)

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...

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%...

Eat Like This, Never Diet Again How one change can forever improve how you look, feel, and live ~ Mark Bittman The case for being a part-time vegan

Eat Like This, Never Diet Again

Eat Like This, Never Diet Again How one change can forever improve how you look, feel, and live ~ Mark Bittman The case for being a part-time vegan

This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.

Creamy Polenta With Parmesan and Sausage

This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.

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 baked falafel.  This is a great recipe. Don't attempt to sub canned chickpeas, just used the soaked raw dry beans. Use lemon juice instead of water in the tahini sauce for more flavor.

Mark Bittman baked falafel. This is a great recipe. Don't attempt to sub canned chickpeas, just used the soaked raw dry beans. Use lemon juice instead of water in the tahini sauce for more flavor.

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.”   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.

Jean-Georges Vongerichten’s Ginger Vinaigrette

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.” 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.

NYT Cooking: A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta

Summer Pasta With Zucchini, Ricotta and Basil

NYT Cooking: A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta

Mark Bittman, of the meal-kit service Purple Carrot, shares some of his favorite vegan recipes. Bonus: They also happen to taste amazing.

5 Ridiculously Good Ways to Eat More Veggies

Mark Bittman, of the meal-kit service Purple Carrot, shares some of his favorite vegan recipes. Bonus: They also happen to taste amazing.

Mark Bittman's No-Knead Bread

Mark Bittman's No-Knead 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

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

NYT Cooking: If you finely grind part of the salmon, it will bind the rest, which can be coarsely chopped to retain its moisture during cooking. Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf. This approach, along with a few simple seasonings, produce delicious burgers in not much more time than it takes to make one from ground chuck. The only...

Salmon Burgers

NYT Cooking: If you finely grind part of the salmon, it will bind the rest, which can be coarsely chopped to retain its moisture during cooking. Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf. This approach, along with a few simple seasonings, produce delicious burgers in not much more time than it takes to make one from ground chuck. The only...

Mark Bittman's Eggplant Parmesan NY Times

Mark Bittman’s Eggplant Parmesan

Mark Bittman's Eggplant Parmesan NY Times

Ribollita, this was wicked good. I added a can of organic lentils as well, and 6 cups of stock rather than 4.

Ribollita, this was wicked good. I added a can of organic lentils as well, and 6 cups of stock rather than 4.