Recipes By Mark Bittman
974 recipes found
Green Papaya Salad With Shrimp
Baked Pâte à Choux
A piping bag (an inexpensive investment, and it lasts forever) is the easiest way to form the dough into whatever shape you choose, but you can always use a plastic freezer bag with one corner snipped off, or two spoons. The imperfections that occur with a plastic bag or spoons can be repaired by dipping your finger into water and smoothing out the rough spots.
Pommes Annette
Grilled Steak With Roquefort Sauce
Sautéed Shrimp With Capers and Olives
Scallops With Cream and Basil
Pimentón Potted Shrimp
Roasted Asparagus With Crunchy Parmesan Topping
This comforting gratin is ready in less than 30 minutes. Feel free to use the thin asparagus, as noted in the recipe, or use thick asparagus, trimmed and peeled, as in the video. Or, just use the Parmesan breadcrumb topping on another favorite vegetable. It’s a welcome and perfectly crisp addition to just about any meat or vegetable.
Turkey Braised With Cranberries
Those who believe the best part of the Thanksgiving turkey is the day-after sandwiches with leftover cranberry sauce will welcome this recipe. It teams the relatively unappreciated drumsticks with the rarely used fresh cranberries to produce a dish of uncommon complexity.
Soy-Poached Chicken
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Sautéed Shrimp With Garlic and Saffron
Maple Pear Upside-Down Cake
Chicken With White Wine, Onions and Herbs
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Spinach Gnocchi
Spicy Shrimp Salad With Mint
This light, summery Minimalist recipe for shrimp salad, from 1998, still carries a lot of heft. Lightly sweet shrimp is enhanced by cayenne, paprika, garlic and a bit of lemon juice. A bed of arugula and mint adds freshness to cut through the heat. If it’s too hot out to turn on the broiler, try this recipe on the grill.
Pea Dip With Parmesan
With dips there is always something new, because if you substitute “thick purée” for “dip,” the options are limitless.
Apples With Candied Bacon à la Mode
Miso Spice
Limiting miso to soup is like limiting Parmesan to pasta. For starters, you can dry it and turn it into a condiment (which happens to be reminiscent of Parmesan). Use this to season a whole fish, croutons or bread crumbs; sprinkle the top of bread with it before baking; warm it in sesame or peanut oil for a bagna-cauda-style dip.
Sea Scallops with Piquillo Peppers
(All measurements approximate.)
Slow-Roasted Carrots With Brown-Butter Vinaigrette
Elevating vegetables to star status is a better display of your culinary chops — and a more unconventional and surprising one — than showcasing a piece of meat. These are an adaptation of the “forgotten carrots” served by Neil Borthwick at Merchants Tavern in London; they actually do require a little bit of attention.
Roasted Squash with Kale and Vinaigrette
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 in Broth
Mushroom Stir-Fry
