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Moroccan-Spiced Chicken with Carrots and Olives

The name for this dish comes from the Moroccan cooking vessel used to make it, which allows steam to condense in the narrow top and trickle back down into the stew. It’s a genius design, but other vessels and techniques can work the same way. When you bake Moroccan-Spiced Chicken with Carrots, and Olives—and resist the urge to open the oven—the result is remarkably like what comes out of a tagine, with the added bonus of crisp chicken skin.

By Mark Bittman Published October 17, 2024

Double-Dipped Fried Chicken and Waffles with Peach Butter

You’ll be licking your fingers while you eat, no matter how much time this takes to cook. When I go all out to fry, I start with an overnight buttermilk soak, double-dredge the chicken for extra crunch, and deep-fry in plenty of oil. Once you go that far, fluffy waffles and peach butter make perfect sense.

By Mark Bittman Published October 17, 2024

Fried Calamari and Onion Rings with Cocktail Sauce

A mixed bag of fried food—mostly fish—in keeping with the Italian intention. Deep-fried anything is best eaten soon after it emerges from the hot oil. So I like to make this an informal meal, often served in the kitchen as fast as I can cook it. You can indulge the urge to fire up a pot of hot oil any time with the Fried Calamari and Onion Rings; the Bloody Mary–like sauce comes together while the oil heats.

By Mark Bittman Published October 17, 2024

Food with Mark Bittman: Julia Turshen

Writer and food champion Julia Turshen talks to Mark and Kate about the beauty and the struggles that come with being a diligent home cook, how 2020 changed the way we make dinner (and clean up), if “aspirational cooking” has made people cook less, and her new cookbook, What Goes with What.

By Mark Bittman Published October 16, 2024

Give Kids the Tools They Need to Love Cooking

Sharing a few of our favorite recipes from the brand new How to Cook Everything Kids!

By Mark Bittman Published October 16, 2024

Grilled Cheese Sandwich (from How to Cook Everything Kids)

Smushing a cheese sandwich in the pan leaves you with a crisp outside and a gooey inside. You will need a couple cans from the pantry or a small heavy pot for this one.

By Mark Bittman Published October 15, 2024

Creamy Rice with Butter and Cheese (from How to Cook Everything Kids)

Do you know what risotto is? It’s an Italian dish that you stir almost the whole time you’re cooking to make rice that’s creamy enough to eat like oatmeal. There’s almost always a lot of Parmesan and butter involved, and usually other things—like vegetables, seafood, or herbs—stirred in too. This is sort of like that, only with a lot less stirring and using any kind of cheese.

By Mark Bittman Published October 15, 2024

French Toast (from How to Cook Everything Kids)

When eggs and toast come together, it’s almost like eating pancakes, except French toast is crunchier and faster. All the better for making a big batch and wowing your family or friends with your cooking. As for the choice of bread, use whatever you like for toast or sandwiches and be sure to check out the variations for some new ideas.

By Mark Bittman Published October 15, 2024

Falafel, Fixings, and Zhug

Lucky for us, the world’s best street food is totally manageable for home cooks. (And it’s vegan.) To take it All Out, the Falafel, Fixings, and Zhug—the last, a Yemeni hot sauce popular in Israel—takes falafel to a whole other level.

By Mark Bittman Published October 15, 2024

Granola, Just the Way You Like It (from How to Cook Everything Kids)

At last, a breakfast cereal that’s all you: You decide how crunchy and sweet to make the oats, whether you want cinnamon, and what to stir in for extras. For a mellower, oatier flavor and softer texture, see what you think of the variation for muesli.

By Mark Bittman Published October 15, 2024

Far Out Farro Sundae (from How to Cook Everything Kids)

What if you could eat sundaes for dinner? You can! All you have to do is believe that a scoop of something delicious with sauce on top counts as a sundae. Farro is a mellow-tasting whole grain that’s popular in Italy and the United States. Cooked this magical way and drizzled with warm olive oil on top, it’s perfect for putting the sundae theory to the test.

By Mark Bittman Published October 15, 2024

Orange Smoothie (from How to Cook Everything Kids)

Some mornings you’ve just got to have a milkshake. Choose from the main recipe, which tastes like a Creamsicle, or from a rainbow of colors that magically includes chocolate.

By Mark Bittman Published October 15, 2024

Pizza Bianca

Without the convention of tomato sauce, pizza gets pretty interesting. Aromatics and cheese on a quick cornmeal-spiked crust are enough for me in a basic Pizza Bianca, but go ahead and add some extras if you want; just don’t overdo it

By Mark Bittman Published October 15, 2024

Stuck Pot Chicken and Rice

It doesn’t take much to toast rice, cook it fluffy, and turn it into a main dish. Making Stuck Pot Chicken and Rice—with its distinctive bottom crust called tahdig—is an act of faith that will bring you to your knees.

By Mark Bittman Published October 15, 2024

Food and the Election

We have a system of production for one of the most important elements of life that needs fixing. The candidates should pledge to do just that, especially the one candidate we can believe (in case you’re unclear, that’s Kamala Harris.)

By Mark Bittman Published October 14, 2024

Whole-Bird Jerk Chicken

Skip the store-bought spice mixes—I’ve tailored the traditional blend for this recipe—and enjoy the iconic flavors of Jamaica at home. The project is as close to the real deal as you can get without smoking the chicken over laurel branches, as is typical. I’ve accounted for that subtle taste by adding more allspice and bay leaves to the spice rub.

By Mark Bittman Published October 14, 2024

Pizza (from How to Cook Everything Kids)

You want pizza? There are a couple ways to get there without pulling a box out of the freezer or calling for delivery. This way gets you a deep-dish pie with the toppings you love.

By Mark Bittman Published October 13, 2024

Hot Lava Fudge Cakes (from How to Cook Everything Kids)

There’s nothing babyish about these small chocolate cakes. There is a surprise inside, however—warm gooey fudge that pours onto your plate the minute you stick in your fork. (Or spoon!)

By Mark Bittman Published October 13, 2024

Pad Thai with Crisp and Spicy Soft-Shell Crab

Nothing is quite as much fun as starting with a blank slate—like rice noodles—and seasoning them assertively. The strategy for Seared Beef with Rice Vermicelli is simple: When you get home from work, set a pot to boil and pop the beef in the freezer. The brief soft-shell crab season in spring is what makes the Pad Thai with Crisp and Spicy Soft-Shell Crab special.

By Mark Bittman Published October 13, 2024

Rye-Stuffed Pork Chops with Mustard Cream

There’s little difference between a steak and a chop. Generally, I say steaks come from cows or buffalo; chops are cut from pork or veal—or now for either, vegetables. Who really cares what you call ‘em as long as they’re good. Gorgeous, thick, big bone-in rib chops are best for Rye-Stuffed Pork Chops with Mustard Cream. (Serve it with a simple roasted or steamed vegetable.)

By Mark Bittman Published October 13, 2024