Mark Bittman
Filters
Bok choy with shiitakes and oyster sauce is made quickly, and you get to toss everything around in a screaming hot wok, which is its own reward.
A really great way to use anchovies.
Not everyone will love it, but that’s not the point
Avoid them and improve your overall cooking experience
Call this a cheaters’ risotto: No way is it the real deal, but it’s got all the creaminess without babysitting the pot.
This sauce is infinitely versatile. You can drizzle it over just about anything from a rice bowl to noodles to any kind of protein you want (especially something grilled), or even use it as a salad dressing.
It’s our year anniversary
A food processor is essential to get the texture right for this hearty sauce. You can make substitutions as the seasons change, like swapping out the celery root for fennel in the spring, eggplant in the summer, and parsnips in the fall.
This salad is a bright, tangy, sweet, salty, and absolutely delicious way to highlight the flavor of peak season citrus. It calls for any kind of orange but using a varietal at its peak will take this dish to the next level.
Eating eggs after dark is a time-honored tradition among busy parents, college students, or anyone with a nearly empty fridge. We can make a convincing argument for calling a bowl of tortilla chips dinner, especially if they’re coated in homemade salsa roja, as this is.
The interplay between two textures defines a successful hash, the name for which comes from the French verb hacher (“to chop”). The work toward this hash, with its quirky, old-school coffee-and-ketchup sauce is steady, well-paced, and highly rewarding.
The concept of griddling a sandwich isn’t exclusive to one cuisine. And you don’t need a fancy press to make a beautifully crisp and browned sandwich. Improve simple grilled cheese by adding your favorite dressing or using other fillings — such as the 7 variations that follow.
It’s the 3rd annual Bi-Rite x Bittman California Citrus Experience Box
Cooking from abroad
A classic Moroccan chicken sauté, astonishing for its complexity, even in this relatively elementary form. It features sweet spices offset by garlic and paprika. But what makes it a real winner is the combination of those flavors with lemon and green olives, both of which have a mouth-puckering quality that, combined with the spice mix, is enchanting.
Tagine refers to both the national dish of Morocco — a stew with vegetables and spices, served with couscous —and the vessel in which it is cooked. The bowl-shaped bottom and conical lid of the pot make sense: The lid is designed to allow just the right amount of steam to escape through the hole in the top and condensation to drip back down into the stew simmering below. You don’t need a tagine to cook a great stew; any deep skillet or pot will do. And pearl couscous isn’t the traditional one for this dish, but I like it better. You can use regular or whole wheat couscous if you like; just reduce the simmering time.
Generally, the quantities in the recipes in Kitchen Express are designed for three or four people. But the specifications are loose enough so that it won’t take much to tweak them for fewer or more servings to make a meal more substantial, or plan ahead for leftovers.
