Recipes By Mark Bittman
982 recipes found
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.
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
Braised Squid With Artichokes
Grated Carrots With Tahini Dressing
Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat this salad within a few hours of making it.
Cold Salad: Tomatoes and Basil
Warm Corn Salad With Saffron
Fast No-Knead Whole Wheat Bread
This recipe is a variation on the original no-knead bread, which Mark Bittman learned from the baker Jim Lahey. It's an attempt to bake a loaf with a higher percentage of whole grain. The results are wonderful: you can use 100 percent whole grains, you can vary their percentages all you want (though all-rye bread doesn’t rise much at all) and you can add nongrain flours, sweeteners or dairy. If the proportions of liquid, solid and yeast stay the same, the timing and results will be consistent.