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Autumn Galette with Brussels Sprouts and Chestnut Cream

Many vegetarians and vegans associate Thanksgiving with an abundance of carbs, lots of brown foods, and Tofurky; you’ll do a lot better than that with Autumn Galette with Brussels Sprouts and Chestnut Cream.

By Mark Bittman Published October 4, 2024

Autumn Millet Bake

“Two thumbs up! I’m going to make this for every autumn holiday.” — Ryan A.

By Mark Bittman Published October 4, 2024

Risotto, Five Ways

If you don’t have homemade stock on hand, I suggest simmering a carrot, an onion, a couple of celery stalks, and a garlic clove in water for 20 minutes, then strain and use that. If you must use straight water, up the other flavorings a bit.

By Mark Bittman Published October 4, 2024

Curried Fish

Fish braises quickly and easily. In order for the pieces to keep intact, they have to be pretty big, even whole. So for stews like this curry, use sturdier thick fillets, fish steaks, or small whole fish. Be sure to check out the variations: One is for two different Thai-style curries; the other is for something totally different—fish braised with herbs and cream.

By Mark Bittman Published October 4, 2024

Potato Hash with Gravlax and Creamy Horseradish

The interplay between two textures defines a successful hash, the name for which comes from the French verb hacher (“to chop”). Potato Hash with Gravlax and Creamy Horseradish is the Scandinavian variation on the theme. Curing fish is the kind of project that delivers the satisfaction of a big, difficult undertaking without much hands-on work. The potatoes do require babysitting to properly crisp, though. Be patient. Then stir in some of that amazing fish and sit down to the most luxurious hash you’ve ever had.

By Mark Bittman Published October 4, 2024

Bitter Greens Gratin

The name describes a specific cooking method in France—au gratin—essentially anything browned in a shallow dish with a crisp topping of crumbs and grated cheese. Remember this when you make Bitter Greens Gratin, an undeniably rich dinner that’s also packed full of virtuous vegetables.

By Mark Bittman Published October 4, 2024

Sausage and Escarole with Garlic Bread

Hearty greens with garlic and sausage is one of my favorite Italian combinations, especially since it barely requires any effort to taste fantastic, any way you put the pieces together.

By Mark Bittman Published October 4, 2024

Mixed Mushroom Pho

With a spoon in one hand and chopsticks in the other, you engage all the senses to eat this touch-stone of Vietnamese cooking. Turning water into pho in 30 minutes takes liberties—and some black tea. Will it be authentic? Not at all. So look past that and focus on what you can achieve: fresh, raw
garnishes; thin-sliced beef and onions; and tender, slightly chewy noodles.

By Mark Bittman Published October 3, 2024

Fast Pho with Tea Broth

With a spoon in one hand and chopsticks in the other, you engage all the senses to eat this touchstone of Vietnamese cooking. Turning water into pho in 30 minutes takes liberties—and some black tea. Will it be authentic? Not at all. So look past that and focus on what you can achieve: fresh, raw garnishes; thin-sliced beef and onions; and tender, slightly chewy noodles.

By Mark Bittman Published October 1, 2024

Chickpea Flour Is the Ultimate Convenience Food

Somehow, aside from making socca, we haven’t been utilizing chickpea flour as much as we should be. So effective immediately, we’re making room for more recipes using this terrific ingredient, starting with a panzanella-style bread salad made with torn socca, a rich and deeply flavored gravy, and many fried things.

By Mark Bittman Published September 30, 2024

Perihuela

If you haven’t had it, Perihuela is similar to the Bouillabaisse, but the different flavorings and accompaniments—and pedigree—make them unique eating experiences.

By Mark Bittman Published September 30, 2024

Okra Gumbo

What distinguishes gumbo from other soups and stews is how it’s thickened: either the flour-and-fat thickening agent known as a roux, or by harnessing the less appealing qualities of okra. For huge timesaving, you can toast the flour for the roux in a dry skillet while you cook the sausage. This takes some attention, but you’ll end up with the classic flavor and color. The Vegan recipe takes the other, lighter traditional path to thicken the stew, then keeps the fresh theme going with herbs and ripe summer produce. The rich Full-On Gumbo with Cayenne Hush Puppies is loaded with chicken, seafood, and a special Louisiana-style hamlike product called tasso.

By Mark Bittman Published September 30, 2024

Popcorn in a Pot (from How to Cook Everything Kids)

From How to Cook Everything Kids: Popcorn teaches you to cook with your nose and your ears. All the action happens in a covered pot, so you can’t even sneak a peek without getting popcorn everywhere.

By Mark Bittman Published September 25, 2024

Deep-Fried Seafood

The crisp, light breading in this recipe has been my go-to since I began cooking. It works for shrimp, clams, oysters, squid, very small fish, and sturdy fillets—catfish is classic. As with all deep-frying, make sure the oil is properly heated, and avoid overcrowding the pot.

Whatever seafood you choose, make sure everything is patted dry before dredging. I like to cut squid bodies into rings (if they’re not already) and include the tentacles. Peeled large shrimp and shucked oysters, mussels, and clams are worth the extra work.

By Mark Bittman Published September 25, 2024

Crisp and Meaty Tacos or Tostadas (from How to Cook Everything Kids)

Frying in oil is an important cooking skill, and tortillas are an easy food for practicing. You’ll still want an adult working with you. If you don’t feel like the extra work, make the Soft Tacos idea that follows or use store-bought crisp shells and skip to Step 3. To host taco night for family or friends with you at the stove, just double or triple the recipe. I bet someone will be happy to come help in the kitchen.

By Mark Bittman Published September 25, 2024

Skillet Corn Bread (from How to Cook Everything Kids)

Making your own corn bread for dinner (or snacks) is a simple recipe for learning to bake and a fun way to contribute to family meals.

By Mark Bittman Published September 25, 2024

Banana Bread (from How to Cook Everything Kids)

From How to Cook Everything Kids: I’ve been making this exact banana bread since I first learned to cook, and it’s one of my most popular baking recipes. You can either use an electric mixer or mix the batter with a spoon. If you’re not crazy about bananas, the variations will point you in three other directions.

By Mark Bittman Published September 25, 2024

What’s Mark Been Reading and Cooking?

Mulling over real alternatives to calorie bombs, wishing for a rise in “public restaurants,” understanding ultra-processed food a bit better, and cooking up a storm with my Instant Pot.

By Mark Bittman Published September 18, 2024

Food with Mark Bittman: Tim Requarth

Journalist Tim Requarth talks to Mark about the French Paradox and the “J-shaped” relationship between alcohol consumption and health, the inconvenience of alcohol being a little good for you, the less drinking trend and where it’s headed (what will alcohol consumption look like in 2080?), and Mark’s brushes with sobriety.

By Mark Bittman Published September 11, 2024

Yes, You Can Cook Tonight!

We often judge recipes by sight: We look at the picture — Nice? Great! — and then we look at the ingredient list. That can be an immediate turn-off. Because one thing that makes a recipe simple, easily executed, less-than-intimidating, is a short ingredient list.

By Mark Bittman Published September 9, 2024