NYT Cooking: This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. (If memory serves me, that’s how they make it in Parma: no mozz, no meat.) You cook the eggplant in abundant oil. Yes, you can broil it or bake it, but I really think the taste of eggplant slices that have had oil boiled right through them is dreamy. Make a 15-minute%...
Mark Bittman's VB6 Pantry Essentials (not exactly a recipe, but everything you need to create one)
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.” 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.
Mark Bittman Pernil Pork Roast Recipe
Mark Bittman, of the meal-kit service Purple Carrot, shares some of his favorite vegan recipes. Bonus: They also happen to taste amazing.
Mark Bittmans Easy Pad Thai (use gluten free noodles)
Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce Recipe | Food & Wine
mark bittman's no fail yogurt biscuits
Garlic Shrimp Mark Bittman's Way, hands down the best garlic shrimp you've ever had!
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...