Recipes By Mark Bittman
974 recipes found
Stuffed Butternut Squash
Scallop Salad
This ultrasimple scallop salad, brought to The Times in 2012, comes from Jair Téllez’s restaurant in Mexico City, MeroToro. Easy enough for a weeknight, it requires only a few ingredients. Tender, earthy boiled potatoes complement the quick-seared scallops, while spring onions lend a bit of sharpness.
Lentils With Pasta and Caramelized Onions
Classic Choucroute
Pizza With Arugula, Corn And Bacon
Pear, Gorgonzola And Mesclun Salad
Roasted And Braised Duck With Sauerkraut
Yum Yai Salad
This recipe first came in The Times in a magazine article by Mark Bittman about the Silicon Valley executive-turned-restauranteur Pim Techamuanvivit and Kin Khao, her Thai home-cooking restaurant in San Francisco. This dish is an adaptation of one served there: a combo of raw, steamed and fried vegetables drizzled with a chile-jam dressing laced with fish sauce and lime.
Eggs Poached in Red Wine
This 2006 recipe from Mark Bittman takes that workhorse of the kitchen — the egg — and makes it a bit more glamorous. By cooking the eggs in simmering red wine, they become something even greater, worthy of a simple, but still indulgent, dinner.
Green Tomato Pizza
Zucchini-Sausage Pizza
Borscht Salad
There are loads of ways to prepare beets beyond just pairing them with goat cheese, and in 2013, Mark Bittman looked at about a dozen or so of them. Here, they’re grated, not roasted whole, and paired with shredded cabbage and dill, some of the dominant ingredients in borscht. It’s a nontraditional approach to beets and borscht alike, ready in minutes.
Shaved Artichoke Salad
Prepping artichokes can take time and patience, but they are among the most delicious of nature’s gifts, so are well worth the effort. In this dish they are served raw to showcase their flavor, which is enhanced here with olive oil, lemon juice and Parmesan.
Warm Corn Salad With Bacon
Bok Choy with Shiitakes and Oyster Sauce
Chana Dal, New Delhi-Style
Julie Sahni, an Indian cooking teacher, cookbook author and chef, says that in much of Indian cooking, the less you fuss with beans, the better they cook. This recipe, for spiced split chickpeas, calls for a mathani, a sort of hand blender, but if you don’t have one and don’t want to buy one, a potato masher will do the trick.
Roasted Beets With Pears and Pistachios
Fennel
Easy Chicken Curry
Weeknight cooking doesn't get any easier than this endlessly adaptable five-ingredient, 30-minute curry from Mark Bittman. Sauté a pile of chopped onions in a little oil, then stir in curry powder (or red curry paste for Thai flavors). Pour in a can of coconut milk and swirl to combine. Add chicken, simmer until it's cooked through and finish with some chopped tomatoes. And dinner is served! This recipe lends itself to experimentation, so change it up. Be generous with spices. Toss in chopped bell pepper or carrots with the onions. Add a can of drained chickpeas or a generous handful of fresh spinach with the tomatoes. Instead of chicken, try shrimp, duck, turkey, firm fish, tofu, lump crab meat or beef. Just watch the cooking time: Fish, shrimp and crab cook faster than other meats. Also, don't forget to season as you go with salt and pepper.
Stir-Fried Coconut Noodles
Coconut milk brings distinctive flavor and creamy heft to these rice noodles, which are stir-fried with pork or chicken, bell pepper and eggplant. Be generous when you're seasoning the dish with nam pla (fish sauce), which adds umami and some welcome funk. No nam pla? Use soy sauce instead.
Stone Fruit Patchwork Bake
You can use any stone fruit or berries you like; just adjust the amount of sugar and lemon juice to get a mixture that’s sweet but not cloying, and with enough acidity to taste a bit sharp. (Many plums and berries won’t need any lemon juice.) You can make it in a baking dish, as I do, a pie plate or even a cast-iron skillet. In any case, the result will be a rustic but delicious pie-like dessert.
Spinach and Apples
Skewered Grilled Fruit With Ginger Syrup
This is a melange of quickly grilled fruit, brushed with a ginger sauce that itself takes about five minutes to put together. The sauce is a simple sugar syrup -- half sugar, half water, boiled together until the sugar melts -- and is infused with a lot of ginger. You could use other flavors instead (mint, lemon verbena, thyme, even chili), but ginger seems perfect to me.
Mark Bittman’s Banana Bread
This banana bread from Mark Bittman's "How to Cook Everything" is really something special. One-fourth of the flour is whole wheat, which contributes a kind of depth you’d miss if it weren’t there. There are walnuts — not unusual, but again, you’d miss them if they weren’t there, And the key, secret ingredient, is coconut. Which really puts the thing over the top.