Buckwheat Crêpes, Sweet or Savory — Mark Bittman

Makes 8 to 12 crêpes, depending on the size Time 40 minutes Crêpes are the pancakes that eat like tortillas—thin and perfect for stuffing with sweet or savory fillings. They’re perfect for breakfast, brunch, lunch, a light supper, or dessert, and the batter can be made a day ahead. What more do yo


 

This fast version of spaghetti and meatballs with red gravy is ready in less than 30 minutes, but you’ll be chopping, stirring and monitoring heat — actively working — from start to finish. You’ll be busy, but not frantic, and rewarded not only with the twirling of pasta in half an hour, but with the satisfaction that you made every second count. (Photo: Melina Hammer for The New York Times)


 

Mark Bittman’s Shrimp In Green Sauce Recipe - NYT Cooking


 

Recipe Review: Mark Bittman’s Rosemary-Lemon White Bean Dip

With all the rain and warm weather we’ve had in Boston recently, our pot of rosemary has started to look a bit wild and scraggly around the edges. It’s in definite need of a trim!We tagged this Mark Bittman recipe for Rosemary-Lemon Bean Dip a while back, and it sounded like the perfect use for our rosemary clippings.


 

The VB6 Cookbook by Mark Bittman: 9780385344821 | PenguinRandomHouse.com: Books

Following up on his bestselling diet plan, VB6, the incomparable Mark Bittman delivers a full cookbook of recipes designed to help you eat vegan every day before 6:00 p.m.--and deliciously all of the time....


 

Braised and Glazed Radishes, Turnips, or other Root Vegetables — Mark Bittman

Makes 4 servings Time 30 minutes An elegantly simple and wonderful way to prepare all kinds of vegetables. See the variations for many other ways to use the technique. Other vegetables you can use: anything hard and fibrous, really—jícama, parsnips, celery root, waxy potatoes—but not vegetables th


 

Recipes for love. Advice from Sam Sifton. (Photo: Craig Lee for The New York Times)


 

Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. (Photo: Craig Lee for The New York Times)


 

Soft Pretzels — Mark Bittman

Makes 8 pretzels Time About 4 1/2 hours, largely unattended Like bagels, pretzels are boiled before baking. The key is adding baking soda to the water, which gives pretzels their distinctive flavor and bro


 

This recipe is by Mark Bittman and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.


 

Perfect Roast Beef Recipe from 'How to Cook Everything, the Basics: All You Need to Make Great Food', by Mark Bittman


 

Recipe Review: Mark Bittman’s Rosemary-Lemon White Bean Dip

With all the rain and warm weather we’ve had in Boston recently, our pot of rosemary has started to look a bit wild and scraggly around the edges. It’s in definite need of a trim!We tagged this Mark Bittman recipe for Rosemary-Lemon Bean Dip a while back, and it sounded like the perfect use for our rosemary clippings.


 

Dinspiration: 10 Mini-Recipes to Launch Us Into Spring — Mark Bittman

1. Chilaquiles To avoid frying fresh tortillas, you can use tortilla chips. Cut corn tortillas (flour tortillas will do, but they’re not as good) into strips. Fry in not too much oil—with a few chopped jalapeños, pickled or not, if you tend in that direction—until crisp, about three minutes, tur


 

Braised and Glazed Radishes, Turnips, or other Root Vegetables — Mark Bittman

Makes 4 servings Time 30 minutes An elegantly simple and wonderful way to prepare all kinds of vegetables. See the variations for many other ways to use the technique. Other vegetables you can use: anything hard and fibrous, really—jícama, parsnips, celery root, waxy potatoes—but not vegetables th


 

Delicious Canned Sardine Recipes

These recipes using cheap, healthy and delicious canned sardines are so good you'll totally forget about tuna. Promise.


 

This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.


 

This recipe is by Mark Bittman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.


 

These simple veggie burgers – just mushrooms, beans, garlic, oats, spices and soy sauce – come together in a snap. They're so hearty, even meatlovers will devour them. (Photo: Michael Kraus for The New York Times)


 

Mark Bittman's Recipe Box | My Recipes - NYT Cooking


 

Mario Batali and Mark Bittman Make Gnocchi Recipe With Squash | The New York Times

Mario Batali and Mark Bittman Make Gnocchi Recipe With Squash | The New York Times - YouTube


 


 

Things You Should Make, Not Buy - Recipes from NYT Cooking


 

Mark Bittman's 10 Favorite Recipes of All Time

We asked the legendary cookbook author to go through his recipe archives and find his 10 favorites. (Naturally, his first pick was pancakes.)


 

Recipes — Mark Bittman

I don’t do “favorites” well – why choose? But here are some recipes from my books I find myself going back to time and again. It’s a wide range, but they all have this in common: they’re easy, virtually foolproof, and delicious.


 

NYT Cooking: A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.


 

Mark Bittman’s Minimalist Buffalo Wings Recipe on Food52

People have done some truly obsessive things—unnecessarily, as it turns out—in the name of creating the perfect Buffalo wing. But in his classic Minimalist way, Mark Bittman waves his hand dismissively at all of it. He doesn’t pamper his wings at all, just sticks them directly under the broiler to frizzle. The skin is still fantastically crispy and the insides juicy, in exactly the way that a high-heat blasted roast chicken is. Recipe adapted from The New York Times (August 28, 2013). To read the full story, head here.


 

Recipes for love. Advice from Sam Sifton. (Photo: Craig Lee for The New York Times)


 

Chocolate Babka — Mark Bittman

Makes 1 loaf Time About 3 1/2 hours, largely unattended Chocolate babka is one of the culinary wonders of the Eastern European Jewish tradition. It’s a rich, eggy, buttery loaf with generous swirls of chocolate, and once you’ve had it,


 

There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Whatever the origin, no better cold-weather pasta sauce has come down to us. Puttanesca can be made completely with ingredients from the larder. The basis is a garlicky tomato sauce that is brought to a high level of flavor by the addition of anchovies, capers and olives. Red pepper flakes make things even better. The whole process is ridiculously easy. (Photo: Jim Wilson/NYT)


 

This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.