Mark Bittman
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The savory smoothie from Spain is almost too easy.
Mark’s loving, somewhat snarky, very concise list of books for your gifting consideration.
Meaty, rich, and delicious, especially since the dressing cooks the spinach a bit.
I prefer mine with a mustardy vinaigrette and classic salade Niçoise ingredients.
Slicing vegetables super-thin makes for awesome texture.
Bread salad (panzanella) meets the tomato-and-cheese combo known as caprese.
The Middle Eastern classic done right: with lots of herbs and just enough bulgur.
Print Curried Chickpea Salad Starters, Soups, and Salads Prevent your screen from going dark Cook…
I like my coleslaw mayo free and with a kick. For a creamy version, see the variations.
The restaurant classic is easy to make and utterly fantastic.
With as much vegetables as lettuce, this is perfect as a hearty side or starter or light meal.
The only dressing recipe you’ll ever need: It’s easy, delicious, and totally customizable.
Lettuce tossed with dressing you make in the same bowl.
For the best crab cakes: more crab, less filler. Simple as that.
Gorgeous appetizers, much simpler to make than you might think.
Incomparably fresh and sweet—perhaps the best thing you can do with bell peppers.
Lightning quick for the perfect midnight snack, quick supper, or simple finger food.
This will get you over “fear of frying” and reward you with beautiful, delicious fritters.
An old-school nibble that never goes out of style and is easy to update.
Pronounced brew-sketta: Italian for toasted, seasoned, and topped bread.
