Recipes By Mark Bittman
974 recipes found
Tomato-Melon Gazpacho
Stir-Fried Sweet Potatoes With Brown Butter and Sage
Stewed Spicy Chicken With Lemongrass And Lime
This wildly flavorful chicken dish is inspired by the bright flavors found in Thai cooking – garlic, galangal (or ginger), chiles, turmeric, cilantro and lemongrass. While its flavor profile is complex, it is blessedly easy to make. Just sauté the savories, herbs and spices and add the chicken to the pan. Allow it to cook, covered, for about 20 to 30 minutes. Remove the lid, let the chicken brown a bit, and that's it. Serve over rice so you don't miss out on a single drop of the exquisite sauce.
Pumpkin Kabocha No Nimono
Pozole
Pozole is a traditional soup or stew from Mexico. Variations use different kinds of meat, like beef, chicken, turkey or even pork rinds instead of the pork used here. But the hominy is the constant.
Crunchy Cabbage Salad
Torrijas
Grilled Lamb on Rosemary Skewers
Lamb on rosemary skewers has to be one of the oldest recipes in the world. In ancient times, the meat could just as easily have been goat, or something wilder, and fish was no doubt also a candidate. The idea of cutting branches of rosemary and using them as skewers must certainly have occurred to humans soon after they figured out how to build fires. You want rosemary branches with woody stalks, if possible. But if the stalks are too flimsy to poke through the lamb, run a pilot hole through with a skewer, and be sure to grill the lamb and figs separately because they'll cook at different rates. You might throw together a little basting sauce of lemon, garlic and a little more rosemary, but the skewers are just fine without it, and have been for thousands of years.
Rhubarb-Carrot Relish
Braised Artichokes
Wheatberry Salad With Rhubarb-Mint Dressing
Braised Turnips and Radishes
Baked Celeriac
Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.
French Lentils With Cashews
Braised Pork With Turnips
Razor Clams with Kielbasa
It’s not that David Chang, the chef and owner of the Momofuku Noodle Bar in the East Village, doesn't like vegetables. In fact he loves them. He just thinks a little meat makes them better. Even his fish gets the meat treatment. When you look at Mr. Chang's razor clams with kielbasa, you see a dish that, with a couple of exceptions, like the addition of soy and ginger, could have originated in Portugal. Of course that country's cuisine has as much respect for the tradition of including meat in nearly everything as Mr. Chang's own.
Stuffed and Seared Duck Breasts
Porchetta, a classic Italian pork dish, relies on a huge piece of meat (often the entire torso of a pig) and an incredibly aromatic combination of flavors — traditionally garlic, rosemary and fennel. It is fantastic, but it’s not simple, and it’s not fast. Indeed, one could argue that it’s easier to get to Siena, where I last ate it, than to make it oneself. This dish addresses two challenges beautifully. First, it has some of the beauty of porchetta in a neat, manageable little package. Second, it converts the often-boring duck breast into a convenient, delicious piece of meat simply by stuffing it with garlic, rosemary, fennel and in this case, Parmesan. The result is delicious and, when sliced, quite impressive looking. Not porchetta, but not bad for a weeknight, either. And cheaper than going to Siena.
Sweet Bread Pudding
Fennel-Steamed Mussels Provencal
Chicken With Clams
This is a dish inspired by the classic Portuguese pork with clams (usually called á alentejana, because it’s from Alentejo), a magnificent expression of surf and turf, with the brininess of the clams almost overwhelmingly flavoring the pork. Here, it’s done with chicken, which is more reliably tender (good pork is harder to find than good chicken) and marries with the clam juice equally well. It can also be made in a kind of Chinese style, by adding not only ginger to the garlic but also sesame oil and soy sauce.
Carole Peck's Fresh Cucumber Kimchi
Toasted Barley With Minced Meat
Cress And Barley Salad