Recipes By Mark Bittman
974 recipes found
Fennel With Blue Cheese And Bread Crumbs
Green Salad With Soy Vinaigrette
Whole Roasted Cauliflower With Romesco
In this recipe, a whole head of cauliflower is boiled and then roasted until gloriously browned. It is served with a rich romesco sauce, resulting in a dish that is meaty and filling. It could even command center stage, but it also makes a nice accompaniment.
Miso Chicken Wings
Curry-Yogurt Chicken Wings
Chipotle-Lime Chicken Wings
Jerk Chicken Wings
BBQ Chicken Wings
Braised Chicken Wings in Bean Sauce
Teriyaki Chicken Wings
Chicken-Wing Salad With Toasted Garlic Vinaigrette
Maple-Glazed Fresh Ham With Hard Cider Sauce
Stone-Fruit Chutney
Garam Masala Chicken Wings
Lemon-Garlic-Pepper Chicken Wings
‘Choucroute’ of Fish
This is a riff on a classic choucroute garni — usually a mess of smoked and fresh meats with sauerkraut — made primarily with fish, but with the addition of ham or bacon. Smoked fish is key here; salmon adds beautiful richness and color, and any white fillet completes the picture. Serve this dish with buttered rye croutons instead of the traditional boiled potatoes for more flavor and crunch.
Fish-Sauce-and-Black-Pepper Chicken Wings
Savory Roasted Pumpkin Pie
Braised Beets With Ham and Beer
The Real Burger
Here's one way to know you're using great meat in your burger: Grind it yourself, using chuck roast or well-marbled sirloin steaks. “Grinding” may sound ominous, conjuring visions of a big old hand-cranked piece of steel clamped to the kitchen counter, but in fact it’s not that difficult if you use a food processor, which gets the job done in a couple of minutes or less. The flavor difference between this burger and one made with pre-packaged supermarket ground beef is astonishing, and might change your burger-cooking forever.
Pork-and-Green-Chili Stew
Shrimp in Yellow Curry
Many Thai dishes are not unlike what we call curries, but although they may contain curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than dried spices. A typical curry might feature a mixture of garlic, shallots, chiles, lime leaf, sugar and galangal (or ginger). This simplified version leaves out the lime leaf and sugar, but benefits from the addition of a couple spoonfuls of fish sauce at the end of cooking. It is brightly flavored, but blessedly easy to toss together on a weeknight.
Shu Mai-Style Burgers
These burgers are inspired by the pork and shrimp filling of a shu mai dumpling. This gives you uncommon flavor in a burger — not only from the shrimp, but also from the combination of Asian ingredients — with adequate fat.
Hard-Cooked Eggs in Tomato-Onion Sauce
This is the eggs-as-meat-style main course of hard-cooked eggs simmered in tomato sauce. Though the main recipe here is Mediterranean, and you often see this preparation in southern Italy (it’s good over pasta), it is equally well known in India, where it is served with chapatti or other bread, and where the spicing is more assertive and the results even more surprising.