Recipes By Mark Bittman
981 recipes found
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.
Fish Stew With Rice
Tomato And Tapenade Salad
Michael Romano's Rhubarb Chutney
Seaweed Salad With Cucumber
Roasted Beets With Pine Nuts and Parmesan
Langoustines With Oysters and Seaweed
Grilled Tuna With Herbs and Olives
Here, grilled tuna is smothered with a mixture of flavorful herbs, made more potent by the addition of chopped olives and a little raw garlic. A mix of parsley, basil, chives, chervil and marjoram, for example, would be splendid, as would one of cilantro, mint and basil. (I would rule out only thyme, tarragon and rosemary, unless you use them in minuscule quantities.) If you don't have a grill, many readers have baked it at 425 and been happy with the results.
Roasted-Beet Salad With Goat Cheese and Walnuts
Gin: Tom Collins
Parmesan Cups With Orzo 'risotto'
Penne with Ricotta and Peas
Gin: Southside Fizz
The fizz comes from the soda. The buzz comes from the gin. The cool comes from the muddled mint.
Chicken Kebab, Turkish Style
Ale, Cheddar and Cauliflower Soup
Pumpkin Risotto Con la Zucca
Crustless ‘Quiche’
I suppose crustless quiche is a contradiction in terms, like seared ceviche. But if, like me, you sometimes crave what amounts to savory pie filling without the hassle of making an actual crust, this is the way to go. Once you take the crust out of the quiche you not only radically alter the concept but expand its possibilities. You can produce a “quiche” Lorraine by softening onions (lots) in butter or bacon fat, then adding eggs, cooked bacon and cream or half-and-half, and baking it all as you do in the recipe here.
Fast Late-Summer Jams
These quick jams are not preserves. They don't keep for months. But they don't have to, because they'll be gone long before they begin to spoil. Here are a few fast ways to hold on to the flavors of summer. The fig jam is good spread on toast, but also when served as a kind of chutney beside grilled meats. The peach or nectarine variation will add an ambrosial depth to your toast. And the blueberry jam? Its canvas is ice cream, or hot pancakes. In any case, use your spices sparingly, and let the fruit shine.
Cold Tomato Soup With Rosemary
Turkish Fruit Butter
Ultrafast Avocado Soup
Little or no cooking is one way to keep the kitchen cool in the summer, but if the food you produce is cool (and delicious, of course), that’s a real plus. Cold soups are a common solution. It’s difficult to imagine one simpler than this one, and impossible to imagine one richer and creamier.
