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Chard With Orange And Shallots

Chard With Orange And Shallots

A perfect winter dish with vibrant color and tangy sweet-sour flavor. The skin of the orange or tangerine becomes almost candied and provides a nice chew, but if you’d rather not eat it, simply peel before chopping. To make this dinner, serve with some crusty bread, or toss with a little pasta (if you’ve never had pasta with citrus before, you’re in for a treat; some grated Parmesan wouldn’t be a terrible idea, either).

By Mark Bittman Published February 22, 2018
One-Pot Pasta with Butter and Parmesan - The Bittman Project

One-Pot Pasta with Butter and Parmesan

Instead of boiling pasta and making the sauce separately, you add liquid incrementally to toasted pasta until it’s tender—yes, like risotto, which in fact can be mimicked quite effectively if you use orzo.

By Mark Bittman Published February 16, 2018

Moroccan-Spiced Chicken Cutlets with Chickpeas and Dried Fruit

By Mark Bittman Published February 15, 2018

Moroccan-Spiced Chicken Cutlets with Chickpeas and Dried Fruit

It takes forever to make a tagine, but you can infuse all the same warm Moroccan flavors into this simple two-step sauté and get it done in a flash.

By Mark Bittman Published February 15, 2018
1 Share Quick-Braised Fish Fillets in Black Bean Sauce

Quick-Braised Fish Fillets in Black Bean Sauce

When you don’t have the time, energy, or inclination to braise a whole fish, try this simpler, faster version; the flavors are much the same. Serve this over rice.

By Mark Bittman Published February 15, 2018

Garam Masala

Put the seeds from 10 cardamom pods and one 3­-inch cinnamon stick in a dry…

By Mark Bittman Published February 11, 2018

Parmesan Stock

Combine a few Parmesan rinds, 2 crushed garlic cloves, a rosemary sprig, and 6 cups…

By Mark Bittman Published February 11, 2018
mushrooms

Mushroom Stock

Peter Oslanec

By Mark Bittman Published February 11, 2018
Bean Griddlecakes

Bean Griddlecakes

These are delicious and wildly inexpensive. As is true for any bean dish, starting with dried beans that you cook yourself is more flavorful and cheaper, but canned are completely fine, and you can use any kind you like. Cooked in a skillet (just like pancakes), the cakes get golden and crisp on the outside while staying slightly creamy in the middle. I eat these with a handful of dressed greens, raw or cooked, on the side. Easy, rustic, good.

By Mark Bittman Published February 11, 2018

Garlic Fideo Soup

You can’t go wrong with a soup made of lots of fried garlic and noodles topped with fried bread crumbs. Chicken stock would work well if you have some handy.

By Mark Bittman Published February 9, 2018
Skillet Pork Chops

Skillet Pork Chops

A basic sear-and-simmer technique that provides the foundation for all sorts of experimentation. For instance, replace the garlic with ginger, chopped fresh rosemary, or curry powder; replace the water with chicken stock, canned tomatoes, orange juice, or coconut milk; or replace the vinegar with Dijon or soy sauce. The possible flavor combinations are endless.

By Mark Bittman Published February 9, 2018