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EAT at The New York Times by Mark Bittman

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  • Roasted asparagus with carrots, sesame and soy

    • Tiganna on April 29, 2018

      Good. Recipe very simple and instructions relatively basic (eg no roasting time), but very tasty and low effort way of making asparagus. I'm pretty sure I'll make this one again.

  • Stir-fried asparagus with scallops and black beans

    • bching on February 18, 2018

      About what I expected from a Mark Bittman recipe: It worked fine, tasted fine, and allowed me to make an easy meal with what I had available. Won't repeat unless that situation occurs again.

  • Lobster chowder with corn and potatoes

    • meggan on May 14, 2018

      I had some delicious, frozen lobster stock but no meat so I made this with scallop meat and lobster stock. I think it was pretty darned good.

  • Pulled-pork-sandwich slaw (No pork)

    • sturlington on January 01, 2015

      An easy recipe, good for putting on sandwiches if using finely chopped cabbage. I omitted the barbecue sauce and lightened the dressing by using half sour cream for the mayonnaise.

  • Eggs baked in stuffing

    • wodtke on December 08, 2016

      Not a bad way to use leftover stuffing, if you should have any. Hard to come by at my house. I've had to make additional both times I've made this recipe. Leftovers great!

  • Turkey's shepherd's pie

    • wodtke on December 08, 2016

      Delicious. Quantities and times are not given in the recipe; if it will help anyone out, here's what I used: one chopped onion, one chopped carrot, 10 oz sliced mushrooms (quartered would be better) cooked in butter, 2 T tomato paste, 2 cups chopped leftover turkey, full pint container of quality mushroom gravy (giblet gravy would be better), lots of mash, panko crumbs dotted with butter. Cooked 25 min at 400 in oven, let rest for 15.

  • Caramelized endive soup with blue cheese

    • Agaillard on May 02, 2017

      This was really nice!!!! I skipped the blue cheese as I don't like it, but both the soup and the caramelised endives were wonderful. I would experiment trying adding goat cheese (instead of blue), beer, mustard, garlic croutons, and maybe other cheeses such as cheddar, maroilles... until I have my perfect yummy version

  • Warm corn salad with bacon

    • sturlington on July 01, 2015

      Not really a recipe. No amounts given for ingredients. Nevertheless, I made this using basil instead of parsley. It was very good.

  • Boston and bresaola pear salad

    • Agaillard on May 20, 2017

      This is very simple, nice and fresh. Would have benefitted from riper avocadoes and pears than I had. I used smoked ham from Vendee (same as parma ham, just French), and substituted boston salad with chicory as this is what I had. I served the salad with cream cheese toasts over a nice surdough. But I think equally you could add cheese and croutons to the salad to improve it. I also substituted balsamic for sherry vinegar as I did not have any, but not so great I think you really have to use sherry or raspberry vinegar (depending on what is available next to you).

  • Fried rice

    • adrienneyoung on March 20, 2017

      Pretty good. Note to self: add sesame oil before serving.

  • Stir-fried shrimp and mushrooms

    • jbny on August 19, 2015

      also good with sugar snaps instead of cabbage.

  • Curry-yogurt chicken wings

    • Astrid5555 on June 05, 2015

      These are incrdibly delicious! Love MB's method of first grilling the chicken wings without the marinade until they are cooked through, and then tossing them in the sauce and returning them to the grill just until they are nicely browned. No danger of charring the wings that way.

  • Braised lamb with red wine and prunes

    • WildCottage on September 27, 2017

      Partner loved this. I doubled the cinnamon & garlic, and upped the ginger by another half, as many people did in the article comments. Served over rice. I've made Nigella's similar one, I think I prefer hers, but this was quite nice too. Easy, made it in my Dutch oven, on the woodstove. Fabulous smell in the cottage whenever I lifted the lid :-)

  • Smoked and roasted BBQ spare ribs

    • wodtke on August 24, 2014

      I have made this recipe twice now, and although I think the method is a good one, I am convinced there is too much paprika in the rub. Suggest that anyone trying the recipe scant the paprika at first, maybe even by half, until you know if you want a very strong paprika flavor.

  • Pad kee mao

    • meggan on October 15, 2014

      I didn't have Thai basil or pork so I used ground turkey and arugula. I also added bok choy and a bit of fresh new ginger. Next time I would add more noodles.

    • sturlington on June 09, 2015

      Added lime juice and upped soy sauce in place of fish sauce. Very good.

  • Chowchow relish

    • sturlington on June 26, 2015

      Not too sour. Easy to make. Good with hamburgers and other grilled food.

  • Cacio e pepe

    • Ed on December 22, 2017

      Tough to make creamy cheese sauce with this method unless all ingredients, including bowl, stay hot during mixing. Rated low for this reason, otherwise good flavor.

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  • Language English
  • Countries United States

Publishers Text

Mark Bittman joined The New York Times’ EAT column on March 6, 2011 after finishing up The Minimalist. Bittman, along with other contributors, writes weekly recipes that are both simple and delicious.

Other cookbooks by this author