Mark Bittman

    Mark Bittman

  • Mark Bittman: Easy, Lighter Baked Falafel

    Falafel is easy: just soak raw chickpeas until they’re soft enough to grind in the food processor, combine with some spices, shape, and bake.

  • Mark Bittman: Scrambled Tofu

    In this hearty morning scramble, tofu takes the place of eggs. Since tofu is undeniably bland, it’s important to ramp up the seasonings a bit.

  • Mark Bittman: Eggplant Un-Parmesan

    This take on eggplant Parmesan proves that (a) you don’t need a lot of oil to cook eggplant, and (b) you don’t need gobs of cheese to make it delicious.

  • Mark Bittman: Steak and Broccoli Stir-Fry

    Once you learn one stir-fry, you pretty much have mastered the art, and you can make a different one every day of your life and never encounter a repetition unless you wanted to.

  • Mark Bittman: Spaghetti with Seared Radicchio, Steak, and Balsamic Sauce

    This dish is full of striking flavor combinations and perfect for a picnic.

  • Mark Bittman: Wheat Berry Salad with Zucchini and Mozzarella

    If you’re in search of a great picnic dish, look no further. This recipe is summery and herby, while still hearty enough to fill you up.

  • Mark Bittman: Giant Quinoa Tamale

    Don’t let the time and number of steps here put you off: This loaf is a fraction of the work of traditional tamales, and all of the components can be made ahead for last-minute assembly.

  • Mark Bittman: Teriyaki Noodles with Asparagus and Edamame

    As the weather finally becomes mild, the word picnic has returned to my vocabulary, and I’ve started mentally collecting good recipes for outdoor eating.

  • Mark Bittman: Fish Tacos with Wilted Cabbage

    There’s something about fish tacos that just screams summer to me, and, true to form, the flavors in this taco are fresh, simple, and nearly beachy.

  • Mark Bittman: Greek Pasta

    An old classic like pasta salad could always use a little refreshing. This one channels a traditional Greek salad, and to much success.

  • Mark Bittman: Pan-Cooked Vegetables with Crunchy Fish

    When a recipe transforms winter vegetables into something bright and summery, you know you’ve stumbled upon something special.

  • Mark Bittman: Beef and Guinness Stew

    This week I made Mark's Beef Stew from How to Cook Everything, with a modest addition in honor of St. Patrick's day: Guinness.

  • Mark Bittman: Stir-Fried Sweet Potatoes and Beef with Vietnamese Flavors

    When it comes to potatoes, squash, and root veggies, grating is a wonderful technique: you get all the starchy sweetness of the vegetable, but in a fraction of the time it would take to roast or bake!

  • Mark Bittman: Raw Beet Salad

    Beets, like carrots, can be eaten raw. And they're delicious that way, crunchy and sweet. So sweet, in fact, that they need a strongly acidic dressing like this one for balance. From How to Cook Everything VegetarianRaw Beet Salad

  • Mark Bittman: Muffins, Infinite Ways

    The only real difference between muffins and other quick breads is the pan you bake them in. But those little muffin cups allow for a lot more potential variation, depending on what you do at the last minute before baking.

  • Mark Bittman: Fruit Crisp

    Anyone who has opted to make crisp instead of pie is aware of its virtues: no mixing and perfecting dough, latticing strips of it, or fumbling around with pie weights. Instead, a loose mixture of butter, brown sugar, oats and flour-clumps of it-becomes the stuff that turns ordinary apples into autumn on a plate. Any and all types of apples will do; I used Cortland and McIntosh picked in upstate New York. (Is there a better way to get rid of a mound of apples?)

  • Mark Bittman: Braised and Glazed Butternut Squash

    This is your go-to recipe for everyday winter squash; it will work with any variety, but I usually turn to butternut because it's so much easier to deal with than all the others. Once you peel and cut the squash, you braise it in a small amount of liquid, then boil off the remaining moisture to glaze it. Other vegetables you can use: any winter squash (except spaghetti), though they will all be more difficult to cut and peel than butternut. From How to Cook Everything (Completely Revised 10th Anniversary Edition)Braised and Glazed Butternut Squash

  • Mark Bittman: Cornbread

    Corn bread is indispensable, especially to a vegetarian diet, where its full flavor and slightly crunchy texture are welcome at any meal. And few dishes deliver so much for so little work From How to Cook Everything VegetarianCorn Bread

  • Mark Bittman: Roasted Carrots with Cumin

    Sweet and totally delicious, with many wonderful variations possible. Other vegetables you can use: parsnips, turnips, sweet potatoes, or winter squash. From How to Cook Everything (Completely Revised 10th Anniversary Edition)Roasted Carrots with Cumin

  • Mark Bittman: Granola

    The basic technique for making granola is always the same; it’s what you put in it that makes it special.