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Braised Tofu With Eggplant and Shiitakes

By Mark Bittman Published March 8, 2018

Pasta With Sardines, Bread Crumbs, and Capers

By Mark Bittman Published March 4, 2018

Julia Turshen’s Curried Red Lentils With Coconut Milk

By Mark Bittman Published March 4, 2018

Chickpeas, Provencal-Style

By Mark Bittman Published March 2, 2018

Bittman Bread Cinnamon Rolls

Makes: 8 3-inch rolls (8 servings)Time: 8-12 hours for the jumpstarter; about 3 hours intermittent activity to mix and fold…

By Mark Bittman Published February 25, 2018

Moroccan-Spiced Chicken Cutlets with Chickpeas and Dried Fruit

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 skillet over medium heat with…

By Mark Bittman Published February 11, 2018

Parmesan Stock

Combine a few Parmesan rinds, 2 crushed garlic cloves, a rosemary sprig, and 6 cups water. Bring to a boil,…

By Mark Bittman Published February 11, 2018
mushrooms

Mushroom Stock

Peter Oslanec

By Mark Bittman Published February 11, 2018

Sichuan-Style Twice-Cooked Tofu with Leeks

By Daniel Meyer Published February 9, 2018
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