Mark Bittman

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Korean-­Style Short Ribs

To make ­these delectable short ribs, called kalbi or galbi in Korean, you take a cut of beef that’s usually braised, slice it thin, hit it with a power­ful marinade, then grill it fast over as hot a fire as you can summon. The results are spectacular. Fold the meat and some bonus seasonings into a lettuce leaf and ­you’ve got something incredible in your hands. A couple ingredients are worth highlighting. First is gochujang, a fermented Korean chili paste with a unique interplay of sweet, hot, and savory flavors. It’s now widely available in the United States, and worth finding. Perilla is an herb from the mint family with an anisey flavor; shiso is a close relative. If you can’t find perilla or shiso, substitute basil leaves, though it won’t quite be the same. The rib cut preferred for kalbi is flanken: Three or more meaty ribs, still attached to one another, are thinly sliced across the bone. You end up with thin slices that have little ovals of bone on one side. Depending on where you live, this cut may not be easy to find. Substitute boneless short ribs and fillet them into long, thin strips.

By Mark Bittman Published July 21, 2025

Balkan-­Style Beef Sausages with Kajmak

In the Balkans, ­these popular grilled finger-shaped sausages are called ćevapi, from the Persian word for “kebab.” Made from minced meat, they’re the Eastern European evolution of the skewered meat tradition and have subregional variations. They’re usually served with flatbread, a refreshing, creamy spread known as kajmak, and ajvar, a delicious purée of grill-roasted red peppers and eggplant. I’ve simplified this so you can assemble all the components easily: Grilling the sausages right on the grate saves putting them on and off skewers. (Use flat metal skewers if you decide to be more authentic; spinning sausages on round ones will drive you nuts.) The sauce is a shortcut. If you ­don’t have time to make ajvar, it’s not the end of the world. But ­don’t skip the baking soda and lemon juice—important for a juicy sausage. You can serve these with buttered bulgur or rice, or spend the time you saved making Naan or Lebanese Flatbread, spread them with kajmak and ajvar, top with the sliced ćevapi, and fold to eat.

By Mark Bittman Published July 21, 2025

Simply Seared Veal Chops

Excellent veal chops are an indulgence, so keep it simple with salt and pepper and savor the meat. A last-minute squeeze of lemon is a perfect foil to the flavor from the grill. If you aren’t prepared to eat veal chops medium-rare to medium, then you’re prob­ably better off trying this using bone-in center­cut pork chops, cooked ­until faintly pink in the middle ­—­the final internal temperature in the center when it hits your plate should be 145°F—or veal shoulder chops. Shoulder chops are thinner and chewier (and much less expensive than loin or rib chops) but still very tasty. They are quite large, up a pound, and one is enough for 2 ­people. They can be cut apart into two pieces—one boneless, one bone-­in—and only take 1 to 2 minutes per side on a hot grill.

By Mark Bittman Published July 21, 2025

Rack of Lamb with Sesame Dipping Sauce

Lamb rack is expensive and luxurious, delicious, and virtually foolproof on the grill—­and it stands up to an assertive sauce. ­There are eight ribs per rack, with only a ­couple of bites per rib, so you’ll need two racks for four ­people. Remove the chine bone (or ask the butcher to do it) so you can easily cut through the ribs to separate them at the ­table. Trim the racks of as much surface fat as you can without losing any meat; rendering lamb fat really flares.

By Mark Bittman Published July 19, 2025

Shashlik with Onions and Grapes

Shashlik comes from the Turkish word şiş—as in “shish kebab”—and means skewered food. Lamb is a very popu­lar meat for kebabs throughout Eastern Eu­rope; this ­recipe is based on a Georgian version. ­Don’t be afraid of all the vinegar—­the flavor ­after grilling is fantastic.

By Mark Bittman Published July 19, 2025

Spaghetti Squash with Fresh Tomato Sauce

A vegetable-­forward, gluten-­free alternative to pasta that hails from the ’70s when none of that stuff mattered. Grilling the squash brings the idea into the twenty-­first ­century. The strands inside this squash are fibrous and wrap from side to side, not top to bottom,
so if you cut through the equator, you’ll end up with longer strands. To make this when good tomatoes ­aren’t in season, use Romas or one 28-­ounce cans diced tomatoes with their juice. Hearty enough for a meal, but also a fantastic side dish.

By Mark Bittman Published July 19, 2025

Sweet Potato–­Eggplant Stacks with Lime Ricotta

You can be endlessly inventive with vegetable stacks, discovering your own favorite combinations. You want to cut the vegetables about 1/2 inch thick, and then layer twice-any higher than that and your stack is likely to topple. Before you start to grill, read through Step 3 to help you time the vegetables so they all finish together.

By Mark Bittman Published July 18, 2025

Tomatoes Stuffed with Chickpeas and Rice

Grilled tomatoes make a delicious edible container for all kinds of savory fillings. Once stuffed, they’re cooked with indirect heat so the tomato won’t burst while absorbing the flavor of the fire. For charcoal grillers, the smokiness will happen even if you don’t add wood to the fire; with gas it’s worth it to get a couple of handfuls of wood chips ­going. Look for ripe but firm tomatoes—overly ripe tomatoes will not hold together when you hollow them out. And I often cook additional rice to serve as a bed for the tomatoes and catch all the juices as you cut into them.

By Mark Bittman Published July 18, 2025

Quinoa Salad with Apples, Brussels Sprouts, and Walnuts

In a world loaded with vegetable bowls, the grain salad remains the pioneer. And you can make almost all the components days ahead and assemble them for a hearty work lunch. The Brussels sprouts are easiest to grill in a perforated grill pan, but if you don’t have one just buy sprouts large enough so they won’t fall between the grates. The amount of dressing called for here very lightly coats all the components of the salad; if you like a moister salad—or want to add some greens—double the ingredients.

By Mark Bittman Published July 18, 2025

Food with Mark Bittman: Jenique Jones

The Executive Director of WhyHunger talks to Mark and Kate about how her grandmother’s values and being raised by Civil Rights-era elders shaped her beliefs; how she made the move from charity work to structural change—and why we need both; what it’s like being a hopeless optimist; and the most inspirational things she’s seen in 16 years of working with marginalized communities.

By Mark Bittman Published July 17, 2025

Corn, Me, and ChatGPT

You’re never too much of an “expert” to learn a new cooking trick. Here’s Mark’s new corn hack—and a totally improvised dinner.

By Mark Bittman Published July 14, 2025

Sort-of-Stuffed Eggplant with Ginger, Sesame, and Soy

Eggplant can handle direct heat (including getting tossed right into the fire), but it’s also delicious cut in half and cooked with indirect heat. The longer time off-flame gives the skin and cut surfaces time to crisp up while the flesh develops a rich creaminess that soaks up the seasonings. Scoring the cut side and working in herbs, spices, or aromatics is almost like stuffing it. You can prepare the eggplants for the grill several hours before; cover with plastic wrap and refrigerate. You can also grill them ahead time; they’re just as good at room temperature.

By Mark Bittman Published July 14, 2025

Baby Bok Choy with Lime- Miso Vinaigrette

These bright green heads are a fraction of the heft of full-grown bok choy and have a mellower, sweeter taste. The resulting side dish is lovely with salmon or other full-flavored fatty fish. The size of baby bok choy can vary significantly. To ensure they’re all the same size, leave the smallest whole, quarter the largest lengthwise, and halve the ones in between. You can cut the bok choy and make the vinaigrette several hours ahead; refrigerate until you’re ready to grill.

By Mark Bittman Published July 14, 2025

Cabbage Wedges with Warm Pancetta Vinaigrette

Not that there’s anything wrong with coleslaw and sauerkraut, but cabbage has so much more potential. It’s phenomenal grilled. Cut into thin wedges and seared directly over the fire, it develops fantastic flavor and texture. Top it with a warm vinaigrette spiked with crisp bits of pancetta and every one is happy.

By Mark Bittman Published July 14, 2025

Spicy Glazed Plantains

Plantains are a ubiquitous tropical companion to pork, but also go well with chicken, fish, and green vegetables. Make this with ripe plantains— the soft yellow ones with some black spots—as unripe green plantains tend to dry out on the grill.

By Mark Bittman Published July 12, 2025

Grill-Roasted Garlic

I love the mellow flavor of garlic roasted in the oven. It’s just as easy to pop the heads on the grill while you’re cooking something else. For a smoky flavor, add wood chips to the charcoal fire, or if you’re a gas griller, put them in a smoker box

By Mark Bittman Published July 12, 2025

Fresh Mango Salsa with Basil

This is the height of simplicity, and the flavors couldn’t be more vibrant. The combination of fruit and herbs makes this a natural companion for fish and chicken, and a surprising one for pork. Be sure to use ripe fruit in good condition and fresh herbs with no signs of wilting. This salsa doesn’t benefit from refrigeration. Make it right before you start the fire and let it sit out on the counter until it’s time to eat.

By Mark Bittman Published July 12, 2025

Panzanella

With grilled bread, this salad is the perfect vine- ripened tomato delivery system. The fruit’s juices will soak into the bread, making for a delicious jumble of tastes, fragrance, and textures. Have all the ingredients prepped, then grill the bread before your main course— and the salad will be ready to go when you are.

By Mark Bittman Published July 8, 2025

Southern- Style Mini Corn Muffins

It’s hard to imagine a cookout without cornbread. And when you bake it in a mini muffin pan, the little morsels are hot off the grill in only minutes. Just have the batter ready in the pan when you pull the meat off.

By Mark Bittman Published July 8, 2025

Naan

This Indian flatbread is traditionally cooked in a blazing hot clay tandoor oven. The process translates perfectly to the grill. Using a little whole wheat flour results in a slightly warmer, more savory flavor, but you can also use only all- purpose flour.

By Mark Bittman Published July 8, 2025