Recipes By Mark Bittman
974 recipes found
Bay Scallops With Scallions And Sesame Seeds
This simple recipe, adapted from David Paultstich, the chef at The Mark Hotel in New York, calls for just five ingredients – the best bay scallops you can find, butter, scallions, lemon juice and toasted sesame seeds. The gentle bite of the scallions and the tang of the lemon complement the natural sweetness of shellfish while a shower of sesame seeds adds a nutty, delicate crunch.
Monkfish With Meat Sauce
Quail Roasted with Honey, Cumin and Orange Juice
Butter-Braised Quail With Carrots and Soy
Pan-Cooked Quail, Vietnamese-Style
Grilled Quail, Tuscan-Style
Roast Chicken With Fennel
The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which is heavier than fish and takes longer to cook. The idea was that the fennel would lend its flavor to the chicken, the chicken would lend its juices to the fennel and the creation would need little else. The results were better than expected. Garnished with parsley and served with a bit of lemon (especially when caramelized, fennel can be quite sweet), the dish has an elegant look and delicious, surprisingly complex flavor.
Fried Rice With Peas And Chicken
Braised Chicken With Tomatoes, Olives and Capers
Chicken With Riesling
Nam Prik Pao (Chile Jam)
In this recipe, from Pim Techamuanvivit of Kin Khao, fried chiles, garlic and shallots are ground to a paste and simmered with shrimp paste, palm sugar, tamarind and fish sauce in this addictively sweet-and-not-too-spicy condiment.
Roast Chicken With Onions And Parsley
Braised and Roasted Chicken With Vegetables
The idea behind this recipe was to create a contemporary American chicken dinner. The result is a whole-bird meal that takes a bit more time and effort than a simple roast chicken but offers an outcome that is just short of mind-blowing, with a variety of tastes and textures the classic cannot touch. You can make this dish with chicken parts and water or canned stock, but it’s more efficient — and far tastier — to begin with a three-to-four-pound chicken and go through the whole process. Stay away from the water-pumped monsters, please; the point is to find a bird that tastes like something. The dish will serve at least four people — six, if you add a couple of sides.
Stir-Fried Chicken With Creamed Corn
Bolzano Apple Cake
A classic northern Italian peasant cake, this dish's fabulous flavors belie its simplicity.
Vegetable-and-Chicken Stew With Olive-Oil-Rosemary Biscuits
With a biscuit crust that doesn’t require rolling and never gets soggy on the bottom, this vegetable-laden spring stew is not only easier than classic chicken potpie, but better.
Fast, Creamy Chicken Curry
A blended curry powder is one of the original convenience foods, a venerable spice rub that can improve the flavor of almost anything. Even a good chicken breast is about as bland as meat can get, but spiced with a little curry, its flavor comes alive. In this dish, season sliced onions and chicken breast with the spice and finish the sauce with sour cream. The process is streamlined so that it takes no more than 25 minutes. Begin cooking white rice, the natural accompaniment, before cutting the onion. (After reading some of the reader comments on the original recipe, we decided to retest it, and we've made some changes and clarifications to the below recipe.)
Ma-Po Tofu (Simmered Tofu With Ground Pork)
I have long enjoyed stir-fried tofu creations like ma-po tofu, a classic dish from Sichuan. But I found making them difficult. This version is easy and quick.
Shredded Chicken for Tacos
Just about any food that fits on a tortilla has found its way into some type of taco, but this shredded chicken remains an easy weeknight staple. Poached in a simple broth of onion, garlic and spices, the chicken stays moist and is infused with flavor. You could opt for boneless, skinless chicken thighs or breasts; add some fresh cilantro or sliced jalapeño to the liquid; use a glug of light beer, if you have some on hand. Shred the cooked chicken into bite-size pieces and it’s ready to be tucked into a taco with little more than some pico de gallo. You could freeze the resulting stock for future use or even boil it until thickened to drizzle it over the meat. The rules here are far from ironclad, but the fail-proof method guarantees an easy building block for tacos and beyond.
Maple Crema
If you can start with truly natural dairy — definitely not ultrapasteurized and ideally bought from a farm or a farmers’ market— you are really ahead of the game. The reason I fell in love with this maple crema is that all the flavors were so pure that the maple syrup shone like a star.
No-Cook Cranberry-Orange Relish
Salt Cod Salad
Chicken With Fresh Curry Paste
