Recipes By Mark Bittman
985 recipes found
Lamb Curry With Basmati Rice
This wonderfully spiced dish is halfway completed before you start cooking. I’ve slowly begun to realize that my most successful lamb dishes were made from what was left over from a meal of lamb shanks. When braising season began, I cooked two sizable lamb shanks and, of course, enjoyed them. But I really got into it over the following couple of nights, when I wound up using them to create marvelous meals.
Makhani Dal (Butter Dal), Mogul-Style
Split Roast Turkey
Jean-Georges Vongerichten’s Squash on Toast
This appetizer takes a little effort, but it rewards with layers of rich fall flavor and texture. You’ll roast a cut squash and confit onion slices with maple syrup and apple cider vinegar. Veteran cooks will immediately get the idea: Cook the onions awhile, until they’re dark and soft, then add the two liquids and continue to cook until they’re jammy. The process could take as long as an hour, depending on the heat, your attentiveness and the water content of the onions. But it isn’t difficult. Do not forget the mint; it’s not the same without it. (The New York Times)
Frittata
Lentil Stew
Arugula Salad
Brussels Sprouts With Bacon and Chestnuts
Pasta Amatriciana
Bacon With Mixed Nuts
Cheesy Bacon Pasta
Fried Rice With Bacon and Ginger
Stewed Beans
Bacon With White Beans
Bacon Popcorn
Bacon With Sage and beans
Arugula, Pear and Orange Salad
Pear Salsa
Pasta With Pesto
Pesto Pasta
Toasted walnuts (or pine nuts), a fistful of fresh basil, Parmesan, garlic and olive oil is all you need for a simple and practically perfect pesto that tastes like the best of summer.
Kerala Beef
A marinade of garlic, ginger and chili powder meet the strong flavors of tamarind concentrate, garam masala, coriander and turmeric in this spicy beef dish. Once the spices are toasted, the beef is quickly seared over high heat in a second skillet, then transferred to cook among them. Serve it topped with cilantro for bright bite to contrast the beef's earthiness and heat.
Watermelon-Cucumber Gazpacho
Soup is something you can have any time of year, but the same can’t be said for good watermelon, asparagus or tomatoes, so make the most of them. Gazpacho-type soups can be made at the last moment; they should feel hearty and thick. If you’d like, you can purée, chill and serve this soup as a beverage. Bear in mind that everything tends to taste less salty when it’s cold, so you may actually want to oversalt savory soups. Or just wait until the last minute and salt to taste.
Frank de Carlo's Black Chickpea Soup
Braised Beets
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.