Articles Archives | Page 12 of 19

How Chickens Became Like Smartphones

By Mark Bittman Published January 31, 2020

Onion Soup

Despite what restaurants would have you think, onion soup is all about the incredible amount of flavor you can coax from onions and well-made stock—not about toast piled with gooey cheese. Though beef stock is often the base, I prefer a deep, rich vegetable stock with a few dried mushrooms added to the pot.

By Mark Bittman Published January 21, 2020

My Kind of Croutons

There are times I make soup or a nice big salad just as an excuse to make and eat croutons. You know, the “real” kind that are basically small slices of toast. Or maybe big cubes that stay crunchy a long time (see the variations). Start with good bread—and that might be corn bread, whole grain, or cinnamon-raisin—and good olive oil and you’ll also be a convert.

By Mark Bittman Published January 21, 2020

Bulgur Chili

Here bulgur takes the place of ground meat, providing body and thickening power. The preparation and cooking are relatively fast and, like most stews, this will taste better the next day. All sorts of vegetables can be incorporated: corn kernels; chopped zucchini, squash, carrots, celery, and more. Add them in Step 1. Beans are not essential, though they can easily be added (see the first variation).

By Mark Bittman Published January 16, 2020

Fruit Smoothie

This is the recipe and variations that cover all the bases, including vegan breakfast if you go with the tofu option.

By Mark Bittman Published January 9, 2020

Buckwheat Crêpes, Sweet or Savory

Crêpes are the pancakes that eat like tortillas—thin and perfect for stuffing with sweet or savory fillings. They’re perfect for breakfast, brunch, lunch, a light supper, or dessert, and the batter can be made a day ahead. What more do you want? Well, they could be a little easier to cook: Use a nonstick or well-seasoned skillet. To turn, lift the edge with a spatula and use your fingers to pull it up off the pan, then put the other side down in the pan. But after a few tries—the first one or two crêpes almost never work, even for professionals—you’ll get the knack. And there’s plenty of batter to make up for the loss.

By Mark Bittman Published January 9, 2020

Parker House Rolls

The quintessential dinner roll (not surprisingly, given all the butter, both in the dough and brushed on top). Use coarse salt for sprinkling at the end; the extra crunch is fantastic.

By Mark Bittman Published December 12, 2019

Our 2019 Food-Themed Gift Guide Is Here!

By Mark Bittman Published November 26, 2019

Caramelized Spiced Nuts

Sugar and bit of spice make these only slightly more involved than plain roasted nuts, and even more addictive. Use all one kind of nut or a combination. Add seeds to the mix if you like; sunflower, pumpkin, and sesame seeds all add flavor and texture.

By The Editors Published November 21, 2019

Deviled Eggs

A wonderful old standard that can be varied in dozens of ways and infinitely scaled up. For lower-fat deviled eggs, replace the mayonnaise with yogurt. For a richer version, use sour cream or crème fraîche in place of the mayonnaise.

By Mark Bittman Published November 21, 2019

Roast Turkey Legs with Cracker Stuffing and Lemon-Sage Butter

Butter and sage make everything taste like Thanksgiving—even a simple turkey leg with cracker-meal and vegetable dressing.

By Mark Bittman Published November 21, 2019

Cranberry Sauce, Jelly, or Relish

The Thanksgiving accompaniment is often overwhelmingly sweet, but the sugar is what helps the cranberries gel and hold together. You can decrease the sugar; just know that the end result will be runnier.

By Mark Bittman Published November 6, 2019

Gluten Isn't The Problem

By Mark Bittman Published October 25, 2019

Glass Noodles With Vegetables and Meat (For One)

Classic Korean japchae is seen more often in restaurants than homes, but it’s easy to make. Since the noodles are best at room temperature, you can make the components up to an hour in advance. Substitute peeled shrimp, salmon fillets, or boneless chicken thighs for the meat, or use tofu slices for a vegetarian version.

By Mark Bittman Published October 22, 2019

Braised and Glazed Radishes, Turnips, or other Root Vegetables

An elegantly simple and wonderful way to prepare all kinds of vegetables. See the variations for many other ways to use the technique. Other vegetables you can use: anything hard and fibrous, really—jícama, parsnips, celery root, waxy potatoes—but not vegetables that easily become mushy, like starchy potatoes or sweet potatoes.

By Mark Bittman Published October 10, 2019

The Tuna Noodle Casserole Debate is NOT Over

By Mark Bittman Published October 4, 2019

I Rewrote How To Cook Everything And Couldn't Be Prouder

By Mark Bittman Published October 1, 2019

Nori Chips

Eat these straight as a snack, or mix with potato chips, popcorn (cooled, not hot), or Japanese rice crackers—or crumble over a bowl of steamed rice.

By Mark Bittman Published September 30, 2019

Chicken Teriyaki

Caramelized and sweet; no wonder many Americans love it. Serve with plain short-grain brown or white rice. Other proteins you can use: boneless turkey thighs, pork chops, tuna steaks, sirloin steaks.

By The Editors Published September 30, 2019

Spicy Greens With Double Garlic

The first batch of garlic mellows as it cooks with the greens; the second adds kick. In addition to the mustard, turnip, and dandelion greens listed above, you can use this recipe for broccoli raab, any Asian green (like bok choy, tatsoi, or gai lan), beet greens, chard, kale or collards, cabbage, or spinach.