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...

Mark Bittman’s Shrimp In Green Sauce

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...

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 Eggplant Parmesan

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%...

Eat Like This, Never Diet Again How one change can forever improve how you look, feel, and live ~ Mark Bittman The case for being a part-time vegan

Eat Like This, Never Diet Again

Eat Like This, Never Diet Again How one change can forever improve how you look, feel, and live ~ Mark Bittman The case for being a part-time vegan

This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.

Creamy Polenta With Parmesan and Sausage

This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.

NYT Cooking: This recipe came out of a 2005 kitchen <a href="http://www.nytimes.com/2005/04/13/dining/13bitt.html">cage match</a> between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps just as deliciously. Judging by the quality of this particular dish, he succeeded.

Sesame-Crusted Fish With Butter and Ginger Sauce

NYT Cooking: This recipe came out of a 2005 kitchen <a href="http://www.nytimes.com/2005/04/13/dining/13bitt.html">cage match</a> between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps just as deliciously. Judging by the quality of this particular dish, he succeeded.

Mark Bittman's No-Knead Bread

Mark Bittman's No-Knead Bread

If bread is the staff of life, then this cook has been wobbling on shaky legs for much of her culinary career. What is it about baking bread that's so daunting? I suppose I've rationalized my bread-baking evasion by telling myself it takes too long and

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.

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.

This banana bread from Mark Bittman's "How to Cook Everything" is really something special One-fourth of the flour is whole wheat, which contributes a kind of depth you’d miss if it weren’t there There are walnuts — not unusual, but again, you’d miss them if they weren’t there, And the key, secret ingredient, is coconut

Mark Bittman’s Banana Bread

This banana bread from Mark Bittman's "How to Cook Everything" is really something special One-fourth of the flour is whole wheat, which contributes a kind of depth you’d miss if it weren’t there There are walnuts — not unusual, but again, you’d miss them if they weren’t there, And the key, secret ingredient, is coconut

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