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)

Spaghetti and Drop Meatballs With Tomato Sauce

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. (Photo: Melina Hammer for The New York Times)

7 Sauces That Taste Better Homemade - Ketchup, chimichurri, barbecue sauce, sweet-and-hot pepper relish, corn-and-tomato relish, teriyaki sauce, mayonnaise.

7 Sauces That Taste Better Homemade

barbecue sauce, sweet-and-hot pepper relish, corn-and-tomato relish, teriyaki sauce, mayonnaise.

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…

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. It's simply a matter of bringing the other vegetables together in a simmer, then adding the kale and topping with the toast. The whole dish bakes in the oven for a few minutes to%2...

Ribollita

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.

Potato Salad with Mustard Vinaigrette | Mark Bittman | To me, the best and simplest potato salad is made of just-boiled potatoes dressed in a freshly made vinaigrette. If you’re in a hurry, whisk together the vinaigrette ingredients in a bowl, then just add the potatoes. Parsley and chopped onion are easy, flavorful additions #potatosalad #recipe

Mark Bittman’s potato salad with mustard vinaigrette. Used extra whole grain Dijon mustard but skipped the parsley. Pretty tangy, but a good alternative to mayo-based salads.

Roasted Spaghetti Squash with Brown Butter, Sage and Walnuts

Roasted Spaghetti Squash with Brown Butter and Walnuts

NYT Cooking: Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from chilies, scallions, and, mostly, garlic. I find it difficult to use too much garlic here, and have never really reached the outer limit; my recipe calls for six cloves, but twice that amount is not unreasonable. <br/><br/>Sh...

Mark Bittman’s Shrimp In Green Sauce

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 Green Beans with Crisp Shallots: Thsi is our go-to green bean recipe, but you can use this simple technique with lots of veggies, and they come out perfectly every time.

Mark Bittman's Green Beans with Crisp Shallots

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 black pepper – can be used on regular potatoes as well (you'll just need to increase the baking time a bit).

Sweet Potato Fries

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…

NYT Cooking: This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. (If memory serves me, that’s how they make it in Parma: no mozz, no meat.) You cook the eggplant in abundant oil. Yes, you can broil it or bake it, but I really think the taste of eggplant slices that have had oil boiled right through them is dreamy. Make a 15-minute%...

Mark Bittman’s Eggplant Parmesan

NYT Cooking: This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. (If memory serves me, that’s how they make it in Parma: no mozz, no meat.) You cook the (Baking Eggplant Parmesan)

Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce Recipe | Food & Wine

Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce

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.

One of Mark Bittman’s favorite snacks from his book, The VB6 Cookbook

Tofu Jerky - This healthy protein doesn't have to be bland. Celebrity chef Mark Bittman shows you how to transform tofu into four tasty dishes.

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

Perfect Roast Beef Recipe Main Dishes with beef rib roast, garlic cloves, ground black pepper, salt, beef stock

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