Mark Bittman

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15-Minute Fried Herbed Chicken

This chicken takes so little time but tastes so good that it raises the bar for weeknight cooking. Chicken pieces are smothered in an herb and onion paste, dredged in flour and fried in the amount of time needed to make a salad. The amount of oil you need to crisp up the chicken is minimal, and the flavor is terrific.

By The Editors Published October 7, 2024

Grilled Pork Skewers With Peanut-Basil Sauce

Peanut butter is more than just a sandwich spread, or a perfect accompaniment to chocolate. It can also substitute for tahini or be a worthy addition to certain meats. Here, it serves as the basis of a dipping sauce and marinade, a counterbalance to smoky pork skewers. A great warm-weather dinner, it’s ready in minutes, on the grill pan, the grill, or even the broiler.

By Mark Bittman Published October 7, 2024

Chicken Skewers With Peanut Sauce

That peanut butter is relegated to the sandwich while sesame butter (tahini) is seen as an exotic food item is one of the wonderfully preposterous anomalies of American cooking. In the rest of the world, especially Asia, peanuts are special, used not only as a garnish but as a main ingredient in sauces.

By Mark Bittman Published October 7, 2024

Uovo and Homemade Ricotta en Raviolo

For the record, the packaged stuff sold as fresh at the supermarket is never, ever, worth your money. And really, just look at the Uovo and Homemade Ricotta en Raviolo. You want to try that, right?

By Mark Bittman Published October 7, 2024

Lobster Tortelloni in Brown Butter Brodo

Nothing soaks up the flavors of the sea like pasta. Enter Lobster Tortelloni in Brown Butter Brodo, an elegant play on lobster and drawn butter.

By Mark Bittman Published October 7, 2024

Tagliatelle with Lemon Creme Fraiche and Shaved Bottarga

I love pasta too much to not include this luxurious creamy sauce. There are no shortcuts with Tagliatelle with Lemon Crème Fraîche and Shaved Bottarga; I can only assure you the hunt for the fish and the homemade cream and pasta are totally worth the effort.

By Mark Bittman Published October 7, 2024

Pasta with Use-What-You’ve-Got Bolognese

There are as many ways to make this famous pasta as there are nonnas. For a true use-what-you’ve-got meal, make this recipe with any ground meat and Italian seasoning that’s handy.

By Mark Bittman Published October 7, 2024

Roast Chicken for the Week

Many folks—busy ones especially—like to devote one day of the week to preparing
and eating a hearty meal and then living off the leftovers. These three recipes are for those days. Or an actually relaxing Sunday. My idea of killing two birds with one stone
is to throw a couple chickens in the same roasting pan and end up with Roast Chicken
for the Week.

By Mark Bittman Published October 7, 2024

Soba with Sesame Chicken and Broccoli

These Japanese buckwheat noodles are less starchy than pasta and so they’re good served at room temperature or even slightly chilled. For noodles that come together in a flash, the cook-and-assemble method in Soba with Sesame Chicken and Broccoli is unbeatable.

By Mark Bittman Published October 7, 2024

Edamame with Chili Salt

Boiled or steamed in-shell edamame with salt is a classic Japanese snack that’s become super-popular here too. Few finger foods are simpler to make or eat. After they’re cool enough to handle, you eat them by squeezing the beans from the shells as you would a tube of toothpaste – only they go directly into your mouth.

By Mark Bittman Published October 6, 2024

Stir-Fried Potatoes with Chiles

When I first tried this dish, I loved it instantly. It’s from Szechwan but is equally at home with Asian and European dishes, as long as they have some guts. The quality is maintained for only a few minutes; as it gets cold, it becomes far less appealing. So—really—prepare it at the last minute and serve it immediately.

By Mark Bittman Published October 6, 2024

Korean BBQ at Home

You know it when you taste it. That unique funky, tangy taste you can’t quite place in many Korean dishes is gochujang—a condiment that includes fermented soybeans, chiles, and ground starchy rice. You can make the All Out Korean BBQ at Home after you pay a visit to your butcher for pork belly and for spare ribs cut crosswise, or “flanken style.” They’ll look like cross-sections of small marrow bones held in a line with meat.

By Mark Bittman Published October 6, 2024

Brown-Butter Salmon with Tomatoes and Capers

Here’s one of the most foolproof cooking methods: Brown the food in a pan, then stick it in the oven until everything is done on the inside too. Brown-Butter Salmon with Tomatoes and Capers literally takes minutes if you like the salmon a little underdone as I do; and if you don’t, it only takes a couple minutes more.

By Mark Bittman Published October 6, 2024

Corn and Cheddar Chowder

Always hearty and filling, chowder usually starts with a béchamel-like combination of flour, fat, and milk. Since you’ll be chopping a lot for the Corn-and-Cheddar Chowder, take a shortcut, skip the roux, and use the thickening power of potatoes for the same effect in a fraction of the time.

By Mark Bittman Published October 6, 2024

Bacon Club

When you want one, you just do. Primo ingredients and judicious excess make the Bacon Club special. The tomatoes must be perfectly ripe or you’re better off using sliced orange or pear or whatever fruit is delicious and juicy at the moment.

By Mark Bittman Published October 5, 2024

Individual Tiramisus

Assembled right in serving bowls, with minimal shortcuts, this is a lightning-fast spin on the traditional Italian dessert. If you don’t have a handheld electric mixer — or don’t feel like messing with it — you can whisk the small amount of whipped cream with a whisk. (Or use pre-whipped cream from a can; about 1 cup will do it.) You can make the coffee and cream topping up to an hour before assembling; refrigerate in airtight containers.

By Mark Bittman Published October 5, 2024

Hard-Boiled Eggs with Dijon Mayo

Everything you love about deviled eggs with none of the hassle. You can even prepare the recipe through step two up to a day or two ahead of serving; leftovers keep in an airtight container for another day or two. For more ways to flavor the sauce — and directions for creamier yolks — see the variations that follow.

By Mark Bittman Published October 5, 2024

Stuffed Meatloaf with Red Gravy

Sorry, no ketchup-glazed version here. But the All Out is a huge meatball, with a molten cheese center. Bet you’ve never seen one of those before; it’s possibly the most over-the-top recipe in the book.

By Mark Bittman Published October 5, 2024

Pasta with One-Can Tomato Sauce

As basic as it gets: pasta with tomatoes. Or so you thought. For Pasta with One-Can Tomato Sauce I break a couple of my main pasta rules to deliver a delicious, super-creamy bowl of noodles in no time.

By Mark Bittman Published October 5, 2024

Grilled Octopus Salad, Greek Style

The oceans are filled with so much more than potential shrimp cocktails and crab Louis. My new favorite seafood salads are made with the less common, sustainable species. The results are a richer,
easier Niçoise (don’t be daunted by the number of steps), a seaweed two-for-one deal (crisp salad now and hot soup later), and a restaurant-style grilled octopus and vegetable presentation.

By Mark Bittman Published October 4, 2024