Recipes By Mark Bittman
981 recipes found
Steak Diane for Two
Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it's a perfect treatment for tenderloin medallions (filet mignon).
Classic Caesar Salad
There’s a reason clichés like Caesar salad and iceberg with blue cheese dressing have become hyper-common: they’re just good. The combination of cold crunchiness, mild bitterness and salty dressings is everlastingly refreshing and satisfying. This authentic version (get out those anchovies and eggs) from Mark Bittman does not disappoint.
Iceberg Lettuce With Blue Cheese Dressing
Bacon-and-Apple Quiche With Flaky Pie Crust
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.