Easy way to start cooking whole cut-up chickens in one pot. Thanks Mark Bittman! Chicken and Rice

Mark Bittman's Best Vegetable Soup, so easy to make!!!

pin 3
heart 1

NYT Cooking: Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from chilies, scallions, and, mostly, garlic. I find it difficult to use too much garlic here, and have never really reached the outer limit; my recipe calls for six cloves, but twice that amount is not unreasonable. <br/><br/>Sh...

Garlic Shrimp Mark Bittman's Way, hands down the best garlic shrimp you've ever had!

pin 5
heart 2

NYT Cooking: This recipe is an adaptation of one found in Jean-Georges Vongerichten’s and Mark Bittman's cookbook, “Jean-Georges: Cooking at Home with a Four-Star Chef.” <br/><br/>Fresh ginger, lime juice and sherry vinegar are the star players in this simple, sophisticated dressing that will make any salad sing. After putting it together, let it rest for a day so the flavors can meld.

The {Famous} NY Times- No Knead Bread | A Stack of Dishes

pin 13

Mark Bittmans Easy Pad Thai (use gluten free noodles)

pin 265
heart 17
speech 1

Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce - OMG my new favorite food. Savory Oatmeal

NYT Cooking: Basic pancakes are simple to throw together and are guaranteed to delight a crowd. But go one step further, separating the eggs and beating the whites, and you turn the ordinary pancake into something almost soufflé-like. These also contain ricotta, for extra richness that don't weigh the pancakes down.

pin 2

Mark Bittman baked falafel. This is a great recipe. Don't attempt to sub canned chickpeas, just used the soaked raw dry beans. Use lemon juice instead of water in the tahini sauce for more flavor.

Pinterest • ein Katalog unendlich vieler Ideen