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Stuffed Flank Steak

More work than a steak seasoned on the outside, but the only tricky part is slicing the steak in half with a very sharp knife along its length into two thin pieces. After spreading the filling over the steak, roll it so the grain runs from open end to open end. That way, it slices into tender spirals.

By Mark Bittman Published August 27, 2020

Salsa Roja

This classic red Mexican salsa is more versatile than ketchup or mustard. Use it anywhere you want a bold, smoky, spicy flavor. The guajillo chiles here deliver all that with moderate heat. For a milder salsa, substitute ancho chiles.

By Mark Bittman Published August 24, 2020

Pasta Alla Norma

I make pasta alla Norma all the time; you will find more than one recipe from me on the classic tomato and eggplant sauce. But this is my favorite version, created on the spur of the moment and at the suggestion from a friend.

By Mark Bittman Published August 21, 2020

Pan Bagnat With Tuna

Marinated sandwiches—like this Provençal classic that translates to “bathed bread”—are some of the most beautiful sandwiches you’ve ever seen, and ideal for picnics: The longer they sit (within reason), the better they get. View this recipe as a general guideline; you can make the sandwich with whatever cooked food you have on hand, including leftover grilled fish or meat and leftover vegetables. Then dress it as described here.

By Mark Bittman Published August 19, 2020

Plum Chicken Salad

Firm plums are perfect here, but chicken tastes good with almost any fruit, so if plums aren’t available, try peaches, apples, pears, berries, or even tropical fruit. You can vary the nuts too (check out the variation).

By Mark Bittman Published August 17, 2020

Peach and Mango Curry

Fruit in a savory stew is nothing new (especially since tomatoes are a fruit), and believe me, it’s impossible to resist a dish that tastes this spicy, fresh, and bright—and comes together so fast. Use whatever fruit you’ve got, especially if it’s over- or underripe. Serve over rice.

By Mark Bittman Published August 17, 2020

Blueberry Cobbler

My friend John Willoughby found this recipe in a Southern boardinghouse decades ago. The topping is somewhere between a biscuit and a cookie: fluffy, tender, buttery, and slightly sweet. I love this with blueberries, but you can make it with any fruit you like. Top with ice cream or whipped cream.

By Mark Bittman Published August 13, 2020

Grilled Corn Pudding

Like mac and cheese, corn pudding is always welcome on the picnic table, a perfect partner for most anything barbecued. Grill the corn before mixing up the batter and you’ve got something extraordinary. You can put this together and bake it when guests arrive, or the day before and reheat it just before serving.

By Mark Bittman Published August 10, 2020

Here's What Some Really Fascinating People Like To Eat

By Mark Bittman Published August 4, 2020

"Please Don't Include My Food In Your Soul Searching"

By Mark Bittman Published July 28, 2020

Spicy Tuna Rice Bowl

A Spicy Tuna Rice Bowl using canned tuna combined with soy, sesame, and wasabi. It may be a strange concept, but trust me, it works.

By Mark Bittman Published July 23, 2020

Semifreddo, Many Ways

Semifreddo (“half frozen” in Italian) is basically whipped cream mixed with beaten egg yolks and beaten egg whites and then frozen in a loaf pan — what you get is akin to ice cream, rich and velvety, with no need for an ice cream machine.

By Mark Bittman Published July 23, 2020

Want To Help End Racism In The Food System?

For those of you who’ve read this newsletter semi-regularly since the beginning, the name Soul Fire Farm might ring a…

By Mark Bittman Published July 17, 2020

Crispy-Skin Salmon, Grilled or Broiled, with Gingery Greens

Still one of my all-time favorite recipes, with the rich flavor of salmon cut by sharp greens and bright ginger. You have some choices when it comes to the vegetable: Substitute green beans, asparagus, any kind of peas, or even grated sweet potato for the greens if you like; add a minute or two to the cooking time as necessary.

By Mark Bittman Published July 14, 2020

Homemade Marshmallows

Biting into a fluffy, tender homemade marshmallow is such a simple joy; you’ll never go back to store-bought. For thicker marshmallows, use an 8- or 9-inch square baking dish.

By Mark Bittman Published July 9, 2020

If You Eat Salmon, You Should Read This

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By Mark Bittman Published July 7, 2020

Cocktails, 12 Ways

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By Mark Bittman Published July 2, 2020

New Orleans Shrimp Boil

You can just use water as the cooking liquid for this classic (and super easy) shrimp boil, but throwing in a can of your favorite beer makes it even better. Just make sure it’s nothing too dark or heavy.

By Mark Bittman Published June 29, 2020

Chicken Escabeche

Cooks in Spain, the Caribbean, and some South American countries have this excellent technique of marinating food after cooking. If you’re not in a huge hurry, you can hold off on the garnish and refrigerate this Chicken Escabeche for as little as 1 hour or up to 24 hours, but even 10 minutes of marinating in the tangy, slightly hot dressing will be noticeable.

By Mark Bittman Published June 24, 2020

Funnel Cake

This state fair favorite gets its name and its distinctive swirled shape because it’s poured into the oil through a funnel (although the job can be done with a pastry bag, zipper bag, or squeeze bottle). It’s fun to eat and could hardly be simpler to make.

By Mark Bittman Published June 11, 2020

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