Articles Archives | Page 18 of 19

The Magical Yewande Komolafe

By Mark Bittman Published November 2, 2018

Fastest Chicken Parm

This take on the classic couldn’t be easier: Instead of dredging and panfrying, just stack the ingredients in two stages on a baking sheet and broil. Done this way, the tomatoes get lightly roasted and the bread crumbs stay nice and crunchy. (For eggplant like this, see the variations.)

By Mark Bittman Published October 30, 2018

Pasta with Winter Squash and Tomatoes

If we’re being truthful, this sweater weather recipe should really be called “winter squash and tomatoes with pasta,” as the 2 pounds of squash far outweigh the ½ pound of penne it calls for. I think that’s a good thing. Every single piece of pasta gets a generous coating of sauce, and there’s even some left behind after the pasta is long gone. That’s what bread is for.

By Mark Bittman Published October 30, 2018

Miso-Carrot Sauce with Ginger

This colorful dressing is the high-quality version of the goopy stuff they put on salads in many Japanese restaurants. I make it in the food processor, but if you prefer something smoother, just throw everything in a blender. Use this as a salad dressing, but also on warm or chilled chickpeas or edamame. Or toss a few spoonfuls into any plain cooked whole grain.

By Mark Bittman Published October 29, 2018

Granola with Whipped Coconut Cream

You can sweeten this granola with honey or maple syrup. Whatever you choose, the whipped coconut cream (vegan, but in a triumphant way; scroll down for the recipe) is a nice finishing touch.

By Mark Bittman Published October 26, 2018

Moby, Ted Danson, and Smarter Eating

By Mark Bittman Published October 26, 2018

Poached Eggs

Some technical notes: Ragged edges don’t bother me so I rarely bother to trim the edges with scissors, as some cooks do. I also no longer bother trying to rein in the whites with vinegar, since I can taste it.

By Mark Bittman Published October 24, 2018

Parsnip-Parmesan Gnocchi

A twist on the usual potato gnocchi, these are loaded with flavor. The Parmesan and extra flour help hold the dough together and make dense, rich gnocchi. Play up their richness even more by browning them in some butter in a pan.

By Mark Bittman Published October 19, 2018

In Defense of (Occasionally) Going to Restaurants

By Mark Bittman Published October 19, 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

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

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

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

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

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

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

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

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

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