Recipes By Mark Bittman
974 recipes found
Slow-Braised Lamb Shanks
Chicken and Vegetable Cobbler
Broiled Lobster Vinaigrette
Pork With Orange Sauce
Glass Noodles With Crab
Squid With Chilies and Greens
Rice Noodles With Chicken
Squid With Black Pepper, Vietnamese Style
Pork (Or Chicken) Stewed In Coconut Milk
Peanut Noodles With Shrimp
Don't order takeout. You can make these super easy Thai-inspired peanut noodles at home for a fraction of the cost. First, make a quick peanut sauce of peanut butter (chunky or smooth, your call), lime juice, lime zest, sugar, fish sauce and water. Toss rice noodles into boiling water and remove from heat to soften. Meanwhile, sauté the shrimp with a heady combination of scallions, carrots, garlic and chile (for a meatless version, leave out the shrimp or substitute tofu). When the noodles are soft, but not mushy, drain and toss with the shrimp, vegetables and peanut sauce. Garnish with herbs and lime wedges. Now go directly to your junk drawer and throw away all of your takeout menus.
Sweet-Potato Stew
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.
Pasta With Bones
Lauren Chattman's Peach And Tomato Salad With Curry Vinaigrette
Chicken With Sorrel
Rice and Nut Stuffing
Pasta With Spinach And Blue Cheese
Roasted Belgian Endive
Lamb With Peaches
Cumin-Rubbed Lamb Chops With Cucumber Salad
Broiled Cornish Hens With Spicy Salt
Vincent Hodgins's Moroccan Spiced Gravlax
Broiled Chicken With Fig Sauce
Basic Reduction Sauce
Here is the basic recipe for a reduction sauce, the easiest, most malleable sauce a cook can make. It’s followed by a variation for those who want a thicker, more traditional gravy, and a few ideas for jazzing it up. The basic recipe can be doubled or tripled, something to consider for larger feasts.