Mark Bittman


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Hot and Sour Black Beans with Bok Choy

Debby's Green Onion Cakes

Egg Drop Soup

Poached Boneless Chicken With Leeks

Winter Squash, Braised and Glazed

Winter Citrus Salad with Honey Dressing

This citrus salad requires only that you overcome the notion that salads must be green;…

Linguine with Mussels

Four Spice Salmon

Chicken and Sausage in Vinegar

Braised Tofu With Eggplant and Shiitakes

Fully Loaded Burritos

Fully Loaded Burritos

At its best, a jam-packed burrito can truly satisfy without weighing you down. The key is to focus on beans and vegetables—and be willing to eat whatever falls out of the tortilla with a fork (or, of course, your fingers).


Pasta With Sardines, Bread Crumbs, and Capers

Julia Turshen’s Curried Red Lentils With Coconut Milk

Mark Bittman’s Pasta With Sardines, Bread Crumbs, and Capers

Pasta With Sardines, Bread Crumbs, and Capers

Really doesn’t get better than this. I haven’t been buying bread crumbs lately; I have just been pulsing whatever bread I have lying around in the food processor and using that, and I highly recommend.

Baked Black Beans and Rice

Chickpeas, Provencal-Style

Masa and Rajas

Masa and Rajas

Tamale flavors without fuss: Make a masa dough and cook it as one big cake in a covered skillet; this way it gets golden and crisp on the bottom but remains puffy and tender on top. Finish with a stir-fry of poblanos (rajas means “slices” and refers to the small pieces of poblano), onions, and a touch of cream. (The dish in the photo uses roasted green chiles because they were in the freezer.)

Bittman Bread Cinnamon Rolls

Makes: 8 3-inch rolls (8 servings)Time: 8-12 hours for the jumpstarter; about 3 hours intermittent…