Recipes By Mark Bittman
974 recipes found
Porcini And Pumpkin Seed Salmon
Tomato-and-Pumpkinseed Salsa
Sikli’ p’aak is a salsa of tomatoes and squash seeds from the Yucatán Peninsula.
Yakisoba With Pork and Cabbage
Yakisoba is one of those dishes with roots in several countries. Although it’s from Japan, it is Chinese influenced, similar to chow mein and lo mein. However you define it, there are thousands of ways to make yakisoba, many of them good. All contain noodles and vegetables, and usually some protein. The dish is always fried in a pan and finished with a somewhat sweet sauce that is put together quickly, from condiments. All of this provides plenty of leeway.
Whole-Grain Stuffing With Kale and Dried Fruit
Vietnamese Summer Rolls
If you have ever considered making a Vietnamese summer roll, you may have been intimidated by the process. But these delicious rolls are not at all difficult. I learned my summer roll technique from a native of France. I learned three things: Rice paper is very forgiving; don’t overstuff; and the more you make, the easier it gets. The rolls include rice vermicelli, lettuce, shredded carrots, a variety of herbs (the best combination is basil, mint and cilantro), and pork or shrimp or both. I would consider only the herbs truly sacred, but substitutions would work elsewhere: hard-cooked egg or tofu for the pork or shrimp, shredded daikon or anything else crunchy for the carrots, chopped greens for the lettuce, any pasta for the noodles.
Chicken With Pumpkin Seeds
Red-Flannel Hash
Red-flannel hash is a mostly forgotten American classic. With roasted beets, roasted potatoes, cheese, onions, horseradish and other strong flavors, Jessica Koslow of the hipster-chic Los Angeles restaurant Sqirl both revives it — and makes it beautiful. The sharpness of the dish is achieved with the addition of lemon juice or zest at every turn, that horseradish and a tiny but unusual little salad of asparagus, carrots and greens.
Macerated Stone Fruit
Macerated Fruit
Mackerel With Peas
Mackerel Fillets Simmered in Soy Sauce
Cucumber Salad With Scallops
Almost-From-Scratch Corn Tortillas
Here is a relatively easy project that can deliver what may be the best tortillas you’ve ever had: Masa harina mixed with water and a little fat, left to rest for a while, then pressed and griddled. The recipe makes 12 to 16, enough for a taco party.
Crispy Pork Bits With Jerk Seasonings
Radish Gazpacho
Lentils With Curried Tarka
A dal is even better when you add a tarka, a mix of butter or oil simmered with spices, at the end of cooking. Needless to say, the butter in a tarka has a direct effect on the flavor and richness of the dish. More, in this case, is definitely better.
Sweet or Salty Lemonade
Sweetened, this is a classic all-American beverage for a hot summer's day. But add salt and it becomes a savory treat, much like the limeades served in the Middle East, India or Thailand. With or without salt, this recipe delivers. The proportions of water to juice, sugar and salt are completely a matter of taste, so adjust the recipe as you like. It works equally well with limes as it does with lemons.
Lentils and Rice With or Without Pork
Carnitas Braised in Witbier
Wild Rice and Quinoa Breakfast Stuffing
Breakfast in general is a good place for leftovers, as this wild rice and quinoa dish, a kind of morning stuffing, shows. Sausage and nuts round out this recipe and will keep you going maybe even beyond your normal lunch time.
Chile-Tomato Not Too Hot Sauce
Not too hot is the point of this sauce. When a recipe tester suggested an optional serrano chile if cooks yearned for more spice, Mark Bittman said nope.
Slow-Roasted Pork for Tacos
To make tacos for a crowd, you can’t do better than to begin with slow-roasted pork, scented with cumin and coriander, garlic and red pepper. Use shoulder or butt meat and you won’t go wrong, as the high fat content makes the meat self-basting. Slow, indirect grilling is ideal, but you don’t lose much by cooking the pork in the oven, using moderate heat. Shred and serve on warm tortillas.
Stir-Fried Pork In Garlic Sauce