Mark Bittman
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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.
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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.
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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.
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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.
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Mark Bittman: Spaghetti with Seared Radicchio, Steak, and Balsamic Sauce
This dish is full of striking flavor combinations and perfect for a picnic.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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!
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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
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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.
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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?)
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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
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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
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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
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Mark Bittman: Granola
The basic technique for making granola is always the same; it’s what you put in it that makes it special.