Recipes By Mark Bittman
981 recipes found
Brussels Sprouts
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here is a creative way to do brussels sprouts with garlic and walnuts.
Bourbon: Manhattan
A Manhattan is generally made with rye whiskey. Here we’re using its sweeter cousin, bourbon, with a splash of sweet vermouth. You’ll see precise measurements. But use this recipe as a guideline, and customize according to your preference.
Churros
In the world of fresh pastry, few things are quicker than churros – those crullerlike strips of crisp fried dough that are street-corner snacks in Spain, Mexico and some New York City subway stations. In fact, there are few breakfast dishes or last-minute late-night snacks that can match a batch of churros. If there is a recipe ideal for learning deep frying, this is it. The dough is extremely forgiving, and will brown nicely at any temperature in the neighborhood of 350; with a frying thermometer, you can hit the temperature right on the money. The only trick, as with all deep frying, is to not crowd the dough strips. Work in batches. Once the strips are gloriously brown, turn them in a sugar-cinnamon mixture and serve hot, or at least warm. Cold churros are certainly edible, but they're a far cry from hot ones.
Bourbon: Old-Fashioned
This simply made and elegant cocktail focuses on the flavor of the bourbon, so keep that in mind when shopping for booze because bad-tasting liquor makes a lousy drink. Still, that doesn’t mean that you have to break the bank.
Tequila: El Diablo
Crème de cassis is a deep red liqueur made from black currants, and it gives this drink its reddish color. The ginger beer makes this drink bubbly and refreshing, the perfect sip on a warm evening.
Tequila: Paloma
The paloma gives a starring role to the grapefruit, using its juice and garnishing with a beautiful wedge. It can be made with regular old grapefruit, but it also be made more festive by using a ruby-red grapefruit.
Vodka: Cosmopolitan
A little more dressy than the working-class vodka cranberry. The cosmopolitan is just that, a little sip of sophistication (and a throw-back to the “Sex and the City” girls).
Sticky Toffee Pudding
Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love. He’s best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city’s postwar cooking slump. His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus in Britain in the late 1960s but in fact has its origins in Canada. Whatever: it’s insanely delicious. And it will please you.
Mung Bean Dal With Apples and Coconut Tarka
Potato Nik
After living in what must have seemed like every neighborhood in three boroughs, my mother’s parents, in their old-ish age, settled in Astoria, which is where I spent almost all the Thanksgivings of my childhood. Thanksgiving was always (in my memory) gray and blustery, and my grandmother’s kitchen, steamy. She produced, almost solo, the traditionally ridiculous abundance of food, including my favorite, the potato “nik,” a huge latke fried in chicken fat until really brown, and as crisp as perfectly done shoestring fries. I still make this, and so can you.
Green Tea and Ginger Granita
English Peas With Grilled Little Gems, Green Garlic and Mint
A dish from the restaurant Camino in Oakland is the inspiration of this recipe. Experiment with a little chicken stock and pasta added to the pea stew, if you like.
Bread With Chocolate and Olive Oil
Raspberry Sauce
Carrot Candy
Twice-Cooked Pork Tenderloin
Here's a surprising and flavorful way to prepare tenderloin, one of the leanest and most economical cuts of pork. Brown the whole tenderloin. Let it rest for a few minutes, so the meat firms up a bit. Then slice the tenderloin into medallions, about an inch thick. Brown the slices on both sides and top with a quick French-style sauce made of heavy cream and Dijon mustard, lemon juice or Calvados.
Chicken-Thigh Kebabs With Turmeric, Chile and Saffron
This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles. The food is not easily categorized. He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains. In his kitchen, Khechemyan moves quickly, and within 30 minutes, we had done four kebabs. The marinades are simple (he uses a lot of mild dried red chili powder, the kind you can most easily buy in Korean markets), and the grilling technique is not difficult. But it’s unusual: he grills slowly (over briquettes fired with gas, by the way), not too close to the fire, he insists, until gorgeously browned. The fire is not superhot, but it’s even — gas is good for that — and he keeps the grill grate a good six inches above the fire
Chicken Thighs With Cumin, Cayenne and Citrus
Chicken thighs have a huge advantage over lean breasts. The skin browns nicely and the meat stays juicy even when thoroughly cooked, which makes them ideal for grilling or broiling. The dark, rich meat also responds brilliantly to the strong equatorial flavors often associated with grilling. The Mexican-inspired treatment here, a quick liquid rub for the thighs, packs plenty of punch, even if you use just a little cayenne. What makes it evoke Mexico is the combination of two characteristic spices, cumin and oregano, with a mixture of orange and lime juices to simulate the sour orange that is used in the Yucatán but is rarely seen in this country.
Chicken Wings With Gochujang, Ginger and Garlic
Wings have a higher ratio of skin to meat than almost any other cut of chicken, which is what makes them so appealing. In order to crisp the skin, you need to render out most of the fat that comes with it, otherwise you’ll get chewy wings instead of crunchy ones.
Shrimp Burgers
You can make a burger out of anything, as most home cooks know; the challenge is in choosing a central element that delivers superior flavor and texture. Shrimp, like scallops, contain a high amount of natural gelatin, which allows you to incorporate a considerable amount of flavorings without worrying about the burger falling apart. If you purée just a portion of the shrimp, leaving the rest — along with the flavorings — just roughly chopped, you produce a good-textured burger with powerful flavor. Feel free to vary the heat, reducing or increasing the amount of chile. And as with any burgers, these can be seasoned pretty much according to your whim. No grill? Go ahead and pan-fry these burgers with a little bit of oil over medium-high heat.
Chakundari Chicken Tikka
Ribollita
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 brown the toast with a little Parmesan.
Grilled Chicken Skewers
Apple Slaw
This dish of chopped radishes, cabbage and apples makes a fresh, simple and crunchy salad for your table.