Recipes By Mark Bittman
974 recipes found
Flash-Cooked Cabbage
Raw Beets With Creamy Dill
Sautéed Lobster With Potatoes, Tomatoes and Basil
All measurements and times approximate.
Ricotta Cheese Gnocchi
You think you know what gnocchi are: small, fork-tine-indented potato dumplings served with pesto or tomato sauce. They’re starchy, thick and filling, and rarely made well enough at home to justify the work. But gnocchi don’t have to be only that. “Gnocco” translates literally as “lump” (nice, huh?) and is a colloquial word for dumpling; gnocchi can be made out of semolina, cornmeal, spinach, even bread crumbs. One of my favorites: ricotta gnocchi, which is just as authentic as its potato relative, but lighter in texture and much easier to make.
Beet Gnocchi
Sautéed Shrimp With Fermented Black Beans
For the most part, the shrimp will tell you when they’re done. Certainly they’re ready once they’re pink, though very large shrimp may need an extra minute to cook through. To check, slice one in half; if it’s opaque, or even nearly so, season to taste and start eating.
Curry-Creamed Spinach and Tofu (or Pork) With Potato Crust
Coconut milk and yogurt lighten creamed spinach and make it more flavorful, and the addition of tofu or pork turns it into a main course. A crust of thinly sliced potatoes adds a welcome if nontraditional crust.
Tofu Escabeche
"Escabeche" means brine, or pickle. Change the ingredients of this brine, or marinade, to change the type of cuisine.
Garden-Greens Vichyssoise
Miso Butter
Years ago, David Chang of Momofuku showed me how to create a fantastic compound butter with miso. Use it melted on fish, chicken or steak (lots of umami); on asparagus, broccoli or carrots; or drizzled on a baked sweet potato (or a regular baked potato).
Baked Savory Custard With Cheese
Miso Butterscotch
Miso butterscotch sounds like dessert — and indeed can be — but it is better imagined as a step beyond the caramel sauce you may know from Vietnamese cooking. Use it on poached pears or apples; as a marinade for meat; as a braising base for sturdy vegetables like cabbage, eggplant, turnips or new potatoes; or as a sundae sauce, especially over fruit ice creams or sorbets.
Marinara-Style Mussels
