Recipes By Mark Bittman
974 recipes found
With Wine
Creamy Polenta With Parmesan and Sausage
Polenta is such a natural base for so many savory foods — more flavorful than either pasta or mashed potatoes, but somehow just as forgiving — that it’s hard to pick a favorite topping. Having said that, I know what mine is: sausage. The fatty succulence of a banger combined with the lean graininess of the cornmeal is somehow perfect.
Stir-Fried Shrimp With Black Beans
Pasta With Funghi Trifolati
Chicken With Tomatoes, Capers and Olives
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Curried Carrot and Coconut Soup
There’s a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I’d had cilantro, but hey, it worked.
Braised Beets With Butter and Dill
Savory Cheddar Biscotti
An hour and six ingredients are all you need for this recipe from Mark Bittman, who urges cooks to step outside the biscotti safety zone of chocolate and hazelnut by substituting cheese, herbs and spices in this twice-baked Italian treat. Shape the dough into a log and bake until firm before cooling, cutting into slices and baking until crisp. A cup of coffee is still the best pairing.
Sautéed Beets With Pasta, Sage and Brown Butter
Give a cook a beet, and he’ll probably do one of two things with it: Reject it for fear of turning the kitchen into a juicy red crime scene, or roast it and serve it with goat cheese. I can take this marriage or leave it, but even if you love it, you must admit that it only scratches the surface of what beets have to offer. More than half the time that I prepare beets, I begin by shredding them in a food processor. After that, you can serve them raw with a simple dressing, or you can stir-fry them in a skillet to brown them slightly, which brings out their sweetness like nothing else. This recipe employs the latter technique (with the addition of sage) then calls for tossing the beets with pasta. A finishing of grated Parmesan is a salty counterpoint to the caramelized sweetness of the beets.
Butter-Braised Cardoons With Mushrooms and Bread Crumbs
Cardoons are related to artichokes but look like celery — or celery gone wild, anyway. They take a little time and trouble to find (try a specialty grocery store or an Italian market) and to trim and string, but they are worth the effort.
Raw Beets With Sherry Vinaigrette
When eaten raw, beets have a crunchy sweetness, so they need a strong, acidic dressing for balance. If you just can't resist cooking them once they're shredded, they can be quickly sautéed in butter or oil.
Last-Minute Sort-of Spanish Shrimp
Coconut-Braised Beef
Spinach With Mushrooms and Bread
This simple vegetarian recipe, from Mark Bittman, is a great light lunch, the result of a trip to a Parisian market in 2008. Pairing bread from an earlier dinner with flavorful chanterelles and spinach, he came up with this quick, flexible meal. It was, as he wrote, “a completely honest and delicious dish that might’ve been the most creative thing I did all week, had it not been among the most traditional.”
Simple Braised Potatoes
One doesn't usually think of braising as a technique for cooking potatoes, but one should. It's so easy, and yields the same comfort quotient of the mashed sort without all of the peeling, boiling and mashing. Onion, garlic and your choice of thyme or rosemary give them a little oomph. As with all potato dishes, don't forget to season well with salt.
Bow Ties With Arugula, Olives, Bulgur and Tomato Wedges
Carrot Gnocchi
Pot Roast With Cranberries
There's more to the cranberry than sauce, you know, and this simple roast is happy, yet unexpected, proof. Its preparation is as simple as can be: generously dust the meat with sugar then sear in a skillet. Once browned, toss in a bag of cranberries, orange peel, orange juice, a good half cup of sherry vinegar and a pinch of cayenne. Cover and simmer until tender. It's a lively, perfectly-balanced, cold-weather meal. It also makes a mercifully easy Christmas main.
Sautéed Beets With Butter
Beets With Garlic-Walnut Sauce
A departure from the standard pairing of beets with goat cheese is a dressing of walnuts, garlic and fresh orange juice. Note that all of these have some bitterness or acidity, which counter the sweetness of beets beautifully.
Baked Sea Bass With Potatoes, Tomatoes and Onions
Roasted Beets With Moroccan Spices
Potato Gnocchi, Four Ways
Mixed-Root-Vegetable Sauté
Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.