Recipes By Mark Bittman
974 recipes found
Swordfish With Green Sauce
Linguine With Tomato 'fillets'
Warm Curry Powder
Jerk Seasoning
A rub is a dry spice or spice and herb mixture used to coat the meat before grilling, adding not only strong flavor but a bit more crunch, especially if you toast, mix and grind the spices yourself.
Linguine With Fresh Herbs
Five-Spice Powder
Grilled Chicken On Skewers
Pasta With Lobster, Chorizo and Peas
Slow-Grilled Chicken With Lemon
The secret to grilling chicken is a combination of low heat, indirect grilling (in which the food is set off from, not over, the coals), and a final blast of hot, direct heat.
Masoor Dal
Fried Fish With Fried Ginger
Grilled Chicken Thighs With Sauce Au Chien
Chicken Breast With Sweet-And-Sour Sherry Sauce
Scallops A La Plancha
Farro Niçoise
There is one mistake many of us make, cooking grain salads: we play down everything but the grains. A pile of cold brown rice with a few chopped vegetables and some soy sauce or a mound of wheat berries with vinaigrette is about as one-dimensional as it gets. This niçoise salad turns that problem on its head, with tuna used in a powerful vinaigrette tossed with farro. Farro is interesting because it’s relatively fast-cooking for a whole grain, but any hearty grain could take its place: one of the many “brown” rices, spelt, kamut, wheat. Whichever you use, the results are nutty and sublime.
Roasted Cauliflower, Raisins and Anchovy Vinaigrette
Roasting toughens cauliflower and dries it out a bit. With many foods, this description may not sound that appealing, but because cauliflower is often mushy and watery, roasting is beneficial. Here, a (rather strong) vinaigrette is tossed with the cauliflower immediately after roasting, along with the raisins, whose sweetness counters the anchovies beautifully.
Sun-Dried Tomato Sauce
Puffed Rice Salad With Chicken
Lemon-Grass-Ginger Soup With Mushrooms
Parsley And Vinegar Sauce
Baja Ceviche
Spaghetti With Octopus Braised In Red Wine
Ara Yaki
What’s ara yaki? The best scraps of fish left after it has been filleted for sashimi, quickly broiled and roasted, with nothing but salt. You can get it at Seki, an unassuming izakaya in Washington, or you can make it yourself; the key is in the shopping. The beauty of the dish lies in its simplicity: These golden bits of fish are exceptionally delicious, and fun to eat with chopsticks or fingers.
