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In Defense of (Occasionally) Going to Restaurants

By Mark Bittman Published October 19, 2018

Northern Beans with Spanish Chorizo

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. Serve this dish as a room-temperature salad, or warm as a main course. For this dish, you can use any cooked sausage you like here, but chorizo is special.

By Mark Bittman Published October 18, 2018

Spicy Escarole with Croutons and Eggs

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. Serve this dish as a room-temperature salad, or warm as a main course. For this dish, you might add a bit of dried oregano, or garlic, or both to the croutons before toasting.

By Mark Bittman Published October 18, 2018

Vegan by Day, Glutton by Night?

It’s gratifying to get asked—and many of you have done so in the last week—“What’s happening with VB6?” One short answer is that, like other schemes to shift the balance of how we eat, VB6 has gained popularity. But on the ground, not all that much has changed in the eleven-plus years since I developed it.

By Mark Bittman Published October 15, 2018
Baked Brazilian Black Beans

Baked Brazilian Black Beans

A party dish that you can make in large quantities ahead of time and will taste even better the next day. Serve with lots of rice, warm tortillas, and some Spicy No-Mayo Coleslaw (get the recipe here). Other beans you can use: dried black-eyed peas, pinto, kidney, or any medium-size heirloom bean like appaloosa or anasazi

By Mark Bittman Published October 15, 2018
Shawn Hubbell’s Apple Crisp with Cranberry-Oatmeal Topping

Shawn Hubbell’s Apple Crisp with Cranberry-Oatmeal Topping

Really the “secret” here is that the topping is not granola-like, or streusel-like, but pretty much a cookie. Which would make it a cobbler in my book, but regardless of what you call it – it’s fantastic. Part of its appeal is the unusually aggressive (and really good) spicing.
You can bake this in individual crocks, or any baking dish or ovenproof skillet that will hold all of the apples.

By Mark Bittman Published October 12, 2018

Looks Like It's Going to Be a Red Sauce Kind of Weekend

By Mark Bittman Published October 12, 2018
Pasta Arrabbiata

Pasta Arrabbiata

Arrabbiata is one of the many sauces I learned from my friend Andrea Graziosi while he was living with me in New Haven in 1984(!) – and it could well be the one I’ve since made most. “Arrabbiata” means “angry,” which everyone (me too) assumes is a reference to the chiles: This should be almost fiery. Be liberal with the black pepper too.

By Mark Bittman Published October 12, 2018

The Best Apple Crisp I've Ever Tasted (Seriously)

By Mark Bittman Published October 10, 2018
Lamb Ribs with Maple-Dijon Dipping Sauce

Lamb Ribs with Maple-Dijon Dipping Sauce

The pork belly of lamb, only with bones for gnawing. It’s hard to believe this extraordinary eating experience used to be sold for scrap.

By Mark Bittman Published October 9, 2018

How I (Kind Of) Invented the Gas Grill and Forgot to Become a Billionaire

Photo courtesy Mark Bittman

By Mark Bittman Published October 8, 2018
Green Chile Cheeseburgers

Green Chile Cheeseburgers

In New Mexico, where this burger is ubiquitous, flat green chiles from the Hatch Valley are the first choice. They’re flavorful with mellow, herbal heat, not blow-your-head-off hot. Anaheim and poblano chiles are common replacements, though they can be milder—Hatch chiles are increasingly easy to find. But use whatever heat level you like.

By Mark Bittman Published October 8, 2018
Pizza with Tomato Sauce and Mozzarella

Pizza with Tomato Sauce and Mozzarella

This pizza, with a smear of tomato sauce and a fair amount of mozzarella, is a little too loaded to grill, but the good news is that the cheese helps other unwieldy toppings—like broccoli, bell peppers, or olives—stick to the pie.

By Mark Bittman Published September 28, 2018
Pizza Dough

Pizza Dough

You won’t believe how simple it is to make pizza dough at home. And because the dough freezes very well (at least for a couple of weeks), it’s even practical to whip up a batch for one or two people and tuck the rest away for another day.
To make pizza dough by hand or with a standing mixer, follow the directions, but use a bowl and a heavy wooden spoon or the mixer’s bowl and the paddle attachment instead of the food processor. When the dough becomes too heavy to stir, use your hands or exchange the mixer’s paddle for the dough hook and proceed with the recipe.

By Mark Bittman Published September 27, 2018
Marinated Celery and Carrots, Chinese Style

Marinated Celery and Carrots, Chinese-Style

It’s the time of the year for really beautiful celery; this recipe can work as dinner with some brown or jasmine rice, a dash of soy, a trickle of rice vinegar, some toasted sesame seeds, chopped scallion, and perhaps an egg if you’d like.

By Mark Bittman Published September 20, 2018
Edamame with Fresh Tomatoes and Cilantro

Edamame with Fresh Tomatoes and Cilantro

I’ve adjusted this recipe so it’s a summer stew, though it becomes a year-round dish if you use 1 28-ounce can diced tomatoes instead of fresh. You can also cook other vegetables in the sauce at the same time — try corn kernels, cubed eggplant, squash, whole green beans or okra, or cauliflow3er or broccoli florets.

Other fresh or frozen shell beans you can use: limas, favas, black-eyed peas.

By Mark Bittman Published September 20, 2018
Korean Vegetable Pancakes

Korean Vegetable Pancakes

These addictive pancakes are almost crêpelike in their crisp and chewy texture. That texture—crisp on the outside, tender and chewy on the inside—is best if you use half rice flour, which is pretty easy to find these days. Serve the pancakes hot or at room temperature with a mixture of soy sauce and rice vinegar. Other vegetables you can use: corn kernels, radish (especially daikon), or broccoli.

By Mark Bittman Published September 19, 2018

Tofu Larb

By Mark Bittman Published September 13, 2018
Pasta with Tuna Sauce

Pasta with Tuna Sauce

Canned tuna is not only acceptable but necessary (the ideal tuna here would be that taken from the tuna’s belly, the fattiest part, and cured, preferably by your Sicilian grandmother, in great olive oil). But most of us (including me) don’t have that. Do buy tuna packed in olive oil, though. What you’re looking for is dark, soft meat that will flake nicely and add its rich flavor to the sauce.

By Mark Bittman Published September 2, 2018

Flaky Piecrust

I’ve used this recipe and technique for years and always been pleased with the results; it may be basic, but piecrusts don’t get much more flaky and flavorful. This is enough dough for a single-crusted pie; simply double the recipe for fruit pies where you need a bottom and top (or lattice) crust.

By Mark Bittman Published September 2, 2018