Mark bittman

Eat Like This, Never Diet Again How one change can forever improve how you look, feel, and live ~ Mark Bittman The case for being a part-time vegan

Eat Like This, Never Diet Again

Eat Like This, Never Diet Again How one change can forever improve how you look, feel, and live ~ Mark Bittman The case for being a part-time vegan

Garlic Shrimp Mark Bittman's Way, hands down the best  garlic shrimp you've ever had!

Garlic Shrimp Mark Bittman's Way, hands down the best garlic shrimp you've ever had!

This banana bread from Mark Bittman's "How to Cook Everything" is really something special One-fourth of the flour is whole wheat, which contributes a kind of depth you’d miss if it weren’t there There are walnuts — not unusual, but again, you’d miss them if they weren’t there, And the key, secret ingredient, is coconut

Mark Bittman’s Banana Bread

This banana bread from Mark Bittman's "How to Cook Everything" is really something special One-fourth of the flour is whole wheat, which contributes a kind of depth you’d miss if it weren’t there There are walnuts — not unusual, but again, you’d miss them if they weren’t there, And the key, secret ingredient, is coconut

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

Creamy Polenta With Parmesan and Sausage

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

This recipe is an adaptation of one found in Jean-Georges Vongerichten’s and Mark Bittman's cookbook, “Jean-Georges: Cooking at Home with a Four-Star Chef.”   Fresh ginger, lime juice and sherry vinegar are the star players in this simple, sophisticated dressing that will make any salad sing After putting it together, let it rest for a day so the flavors can meld.

Jean-Georges Vongerichten’s Ginger Vinaigrette

This recipe is an adaptation of one found in Jean-Georges Vongerichten’s and Mark Bittman's cookbook, “Jean-Georges: Cooking at Home with a Four-Star Chef.” Fresh ginger, lime juice and sherry vinegar are the star players in this simple, sophisticated dressing that will make any salad sing After putting it together, let it rest for a day so the flavors can meld.

Mark Bittman's No-Knead Bread

Mark Bittman's No-Knead Bread

Mark Bittman Pernil Pork Roast Recipe

Recipe Review: Mark Bittman's Pernil Pork Roast

Mark Bittman Pernil Pork Roast Recipe

mark bittman's no fail yogurt biscuits

Mark Bittman's Yogurt Biscuits

mark bittman's no fail yogurt biscuits

NYT Cooking: Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-bake noodles or frozen spinach. It's all good either way.

Spinach Lasagna

NYT Cooking: Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-bake noodles or frozen spinach. It's all good either way.

NYT Cooking: This recipe came out of a 2005 kitchen <a href="http://www.nytimes.com/2005/04/13/dining/13bitt.html">cage match</a> between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps just as deliciously. Judging by the quality of this particular dish, he succeeded.

Sesame-Crusted Fish With Butter and Ginger Sauce

NYT Cooking: This recipe came out of a 2005 kitchen <a href="http://www.nytimes.com/2005/04/13/dining/13bitt.html">cage match</a> between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps just as deliciously. Judging by the quality of this particular dish, he succeeded.

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