NYT Cooking: Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley…
Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce Recipe on Food & Wine. New York Times columnist Mark Bittman uses this tangy, salsa-esque Argentinean sauce as a complement to rich skirt steak.
NYT Cooking: Even vegetable stews can have more vegetables. This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes.
The most minimalist eggplant Parmesan imaginable, really just an eggplant gratin with tomatoes. The perfect Meatless Monday treat.
Mark Bittman's Banana Bread (subbed equal parts almond meal, oatmeal and gf flour blend + 1 tsp xanthan gum)
Mark Bittman& No Knead Bread. The bread is made without a dutch oven and it& so easy and makes a great artisan style loaf.
Roasted Spaghetti Squash w/Brown Butter, Sage & Walnuts
Mark Bittman's easy pad thai - recipe linked from this page.
NYT Cooking: These addictive seasoned "fries" from Mark Bittman are actually baked, but we promise you won't miss the grease. The spice mix – garlic powder, paprika, salt and…
Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce Recipe - Mark Bittman | Food & Wine
Savory oatmeal-most mornings, i wake up with a major salt tooth and would prefer this over a muffin or scone.