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Barbari

In Iran, these long, oval loaves with their trademark ridges, called barbari, are often served with a soft cheese similar to feta (hummus, baba ghanoush and the like are also fair game for dipping). What makes this bread so good is that it’s rubbed by hand (very satisfying, I must say) with a cooked paste of flour, oil, and water before baking, which produces a beautiful golden crust.

By Mark Bittman Published December 7, 2018
Gravlax

Gravlax

Cured fish is impressive, and it’s surprisingly little work to do yourself. Use wild Pacific salmon if at all possible (King and sockeye—which is in general leaner and much redder—are best), even if you have to buy it frozen. Gravlax keeps for a week after curing; and, though it’s not an ideal solution, you can successfully freeze gravlax for a few weeks.

By Mark Bittman Published December 4, 2018

Because Sometimes You Just Want Cartoons

By Mark Bittman Published December 4, 2018

By Request, My Favorite 3-Ingredient Recipes

Cacio e Pepe. Photo: Peter DaSilva

By Mark Bittman Published November 30, 2018
Cacio e Pepe

Cacio e Pepe

This is both one of the simplest and best pasta recipes I can think of. Rather than cooking a sauce, you just (vigorously) stir everything together in a big bowl. Good all the time (even for breakfast), but especially at midnight.

By Mark Bittman Published November 29, 2018
Roasted Salmon with Butter

Roasted Salmon with Butter

This is one of those salmon dishes that changes dramatically when you use really fresh fish, since there are really only two ingredients. It’s dead simple, and you can serve it either hot, warm, or at room temperature (which makes it great for entertaining). You can also use trout or scallops (adjust the cooking time depending on their size).

By Mark Bittman Published November 29, 2018
Oats ‘n Beans

Oats ‘n Beans

Start with tomato-y beans (assuming you don’t already have some buried in your freezer, I’ve included a basic recipe below), add some rolled oats, water, salt and pepper, and in 10 minutes (more or less) you’ve got a wonderful and totally surprising breakfast.

By Mark Bittman Published November 27, 2018

Dinner Changes Every Day. Breakfast Should Too!

By Mark Bittman Published November 27, 2018

The Mark Bittman Guide to Holiday Materialism (AKA Our Gift Picks)

By Mark Bittman Published November 23, 2018
Gnocchi Gratin

Gnocchi Gratin

As gnocchi are known to be ornery, the key to getting pillowy lightness with these Italian dumplings is to add only enough flour to bring the dough together. The first thing you’ll notice with this dish is probably the rich sauce, then you’ll bite into the sublime dumplings.

By Mark Bittman Published November 19, 2018

8 Fantastic Thanksgiving Desserts (None of Which are Pie)

Photo: Burcu Avsar and Zach DeSart

By Mark Bittman Published November 16, 2018
Maple Pear Upside Down Cake

Maple Pear Upside Down Cake

This is one of those desserts that looks fancier than it is (especially if you take a little time with the pear arranging), which I think is often what you want on Thanksgiving: something impressive that’s not going to kill you. It’s also great at room temperature, so you don’t need to stress about any last-minute timing.

By Mark Bittman Published November 16, 2018
Poached Pears with Star Anise and Ginger Crème Anglaise

Poached Pears with Star Anise and Ginger Crème Anglaise

This is a recipe I worked on with Jean-Georges Vongerichten (which is why it sounds so elegant). But really, this is a simple dish: pears simmered in sugar syrup that’s infused with the kind of warm, cozy spices that seem to belong in Thanksgiving food. The crème anglaise is a suitably impressive touch, though if you want to take the path of least resistance mix some finely chopped crystallized ginger into vanilla ice cream and serve the pears with that.

By Mark Bittman Published November 16, 2018

Apple Cider Doughnuts

Probably the only thing more autumnal than apple cider doughnuts is Thanksgiving itself. These two deserve each other, but seldom (if ever) get paired up because a) many of us think of doughnuts as breakfast instead of dessert, and b) frying our own doughnuts feels daunting. Nevertheless, they are such a treat and totally doable, especially if you give the job to someone else!

By Mark Bittman Published November 16, 2018
Spiced Rice Pudding

Spiced Rice Pudding

The term comfort food is overused. But not here: rice pudding is soothing, it’s creamy and not overpoweringly rich. Rice pudding is also incredibly divisive (people tend to either love it or hate it), so if yours is one of those Thanksgivings where the liberal and conservative parts of your family just argue the whole night no matter what, this could very well be the perfect dessert.

By Mark Bittman Published November 16, 2018
Pumpkin Parfait

Pumpkin Parfait

This dessert is perfect for harried Thanksgiving cooks. There’s no baking involved and it requires minimal work, most of which you can do ahead of time. All you really need is some freezer space (for the pumpkin purée) and maybe a helper to assist in layering the parfaits (that unruly kid who’s terrorizing your living room will be perfect; use plastic cups).

By Mark Bittman Published November 16, 2018
Slow-Cooked Brussels Sprouts with Lemongrass

Slow-Cooked Brussels Sprouts with Lemongrass

Aside from cranberry sauce, most Thanksgiving foods are desperately lacking in bright flavors. If you want to mitigate that, try these Brussels sprouts, which use the Malaysian technique of boiling down coconut milk until all that remains is coconut oil and milk solids. I know it’s outside the box, but surprising flavors (lemongrass, lime, turmeric, ginger, chiles) can be such a welcome presence on the Thanksgiving table.

By Mark Bittman Published November 13, 2018
Buttery Roasted Carrots

Buttery Roasted Carrots

This technique is dead simple. I take a lump of butter—and then, sometimes, another lump of butter—and put it in a pan on the stove while the oven heats. I trim and scrub the carrots. I roll them in the melted butter, add a healthy amount of salt, and put the pan in the oven. Now and then, I turn them. Sometimes, when I’m feeling gluttonous (Thanksgiving certainly qualifies), I put in more butter.

By Mark Bittman Published November 13, 2018
Raw Beet Salad with Fennel

Raw Beet Salad with Fennel

I’m a BIG fan of salad at Thanksgiving. Something light, bright, and crisp to balance all the richness? (Maybe it’s un-American, but it seems like a good idea). This version, with thinly sliced raw beets and fennel, gets you all of that without having to wave the white flag and serve lettuce.

By Mark Bittman Published November 13, 2018
Brussels Sprouts Salad

Brussels Sprouts Salad

What’s usually the crunchiest thing on the Thanksgiving table? Stuffing crust, maybe? A turkey wing if you’re lucky? Point is, it’s kind of soft meal; not a ton of different textures happening. That’s why raw Brussels sprouts can be a welcome change of pace. The trick is to shred them finely, “bruise” them a bit, and dress them at least an hour before serving. The longer the salad sits, the softer and milder tasting the leaves become.

By Mark Bittman Published November 13, 2018