The Flexitarian at The New York Times by Mark Bittman

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  • Provençal fish stew

    Provençal fish stew

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: cooked chickpeas; bread crumbs; Niçoise olives; capers; anchovies; tomato paste; spinach; fish stock; squid; shrimp
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  • Gingery chicken stew

    Gingery chicken stew

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: chicken thighs; onions; daikon radishes; fresh ginger; vegetable stock; soy sauce; limes; whole star anise; winter squash
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  • Ribollita

    Ribollita

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Soups; Italian; Vegetarian
    • Ingredients: onions; carrots; celery; cooked cannellini beans; canned tomatoes; vegetable stock; rosemary sprigs; thyme; kale; whole grain bread; red onions; Parmesan cheese
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  • Caramel-braised tofu

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Main course
    • Ingredients: sugar; fish sauce; shallots; extra-firm tofu
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  • Roasted broccoli gratin

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Side dish; Vegetarian
    • Ingredients: broccoli; Parmesan cheese; breadcrumbs
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  • Breaded fried eggplant

    Breaded fried eggplant

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Side dish; Vegetarian
    • Ingredients: eggplants; breadcrumbs; olive oil
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  • Cauliflower tabbouleh

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Salads; Side dish; Middle Eastern; Gluten-free; Vegan; Vegetarian
    • Ingredients: cauliflower; tomatoes; mint; lemons; parsley
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  • Marjoram pesto

    Marjoram pesto

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Pasta, doughs & sauces; Sauces, general; Italian; Vegan; Vegetarian
    • Ingredients: marjoram; garlic; red wine vinegar; capers
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  • Hummus

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Dips, spreads & salsas; Middle Eastern; Vegan; Vegetarian
    • Ingredients: cooked chickpeas; lemons; tahini; smoked paprika
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  • Quick-pickled cucumbers and radishes

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Quick / easy; Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: cucumbers; radishes; vinegar; dill
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  • Frozen peach jam

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Jams, jellies & preserves
    • Ingredients: frozen peaches; store-cupboard ingredients
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  • Dark chocolate ganache

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Frostings & fillings
    • Ingredients: cream; dark chocolate
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  • Thai beef salad

    Thai beef salad

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Salads; Main course; Thai
    • Ingredients: beef flank steaks; salad greens; mint; cilantro; basil; cucumbers; limes; fish sauce; sesame oil; jalapeño chiles; red onions
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  • White beans with kale and sausage

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Main course
    • Ingredients: Italian sausages; white beans; kale
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  • Leftover vegetable spread

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Dips, spreads & salsas; Vegan; Vegetarian
    • Ingredients: leftover vegetables; parsley; lemons
    show
  • Falafel

    Falafel

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Main course; Middle Eastern; Vegan; Vegetarian
    • Ingredients: dried chickpeas; garlic; onions; ground coriander; ground cumin; ground cayenne pepper; parsley or cilantro; lemons; grapeseed oil
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  • Vegetable tempura

    Vegetable tempura

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Fried doughs; Side dish; Japanese; Vegetarian
    • Ingredients: canola oil; egg yolks; vegetables of your choice
    show
  • Fried zucchini

    Fried zucchini

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Fried doughs; Side dish; Vegetarian
    • Ingredients: zucchini; eggs; all-purpose flour; breadcrumbs; canola oil
    show
  • Broiled melon with balsamic

    Broiled melon with balsamic

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Baked & steamed desserts; Dessert; Vegan
    • Ingredients: cantaloupes; pine nuts; balsamic vinegar
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  • Chickpea and fennel ratatouille

    Chickpea and fennel ratatouille

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Stews & one-pot meals; Main course; French; Vegan; Vegetarian
    • Ingredients: eggplants; zucchini; tomatoes; onions; red peppers; fennel; garlic; cooked chickpeas; thyme
    show
  • Carrot candy

    Carrot candy

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Side dish; Snacks; Vegan; Vegetarian
    • Ingredients: carrots
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  • Bow ties with arugula, olives, bulgur and tomato wedges

    Bow ties with arugula, olives, bulgur and tomato wedges

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Pasta, doughs & sauces; Main course; Vegan; Vegetarian
    • Ingredients: red onions; garlic; mixed olives; lemons; tomatoes; bulgur; arugula; almonds; whole wheat bowtie pasta
    show
  • Hoecakes with fruit

    Hoecakes with fruit

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; American; Vegan; Vegetarian
    • Ingredients: cornmeal; fruits of your choice
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  • Raw onion chutney

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: white onions; black peppercorns; paprika; ground cayenne pepper
    show

  • Pico de gallo

    from The Flexitarian at The New York Times The Flexitarian at The New York Times by Mark Bittman

    • Categories: Dips, spreads & salsas; Mexican; Vegan; Vegetarian
    • Ingredients: tomatoes; white onions; garlic; chiles; parsley or cilantro; limes
    show

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Notes about Recipes in this site

  • Gingery chicken stew

    • lorloff on February 26, 2017

      This was an absolutely delicious recipie. It was even better the next day. I would not change a thing! It look great and was even better. This will become our next real comfort food. Will make again and you should too. Used chicken stock.

  • Baingan bharta

    • SACarlson on October 03, 2020

      This is one of my new favourite recipes. I've made it 4 or 5 times now and it is always delicious. It also keeps well in the unlikely event that you have leftovers.

  • Roasted broccoli gratin

    • mharriman on August 31, 2022

      For such a simple recipe, this vegetable side dish was a hit. I tossed cut up florets from one full head of broccoli in 2 tablespoons of olive oil, salt, and pepper and followed the temperature and time directions, adding bread crumbs and grated parmesan cheese during the final five minutes of roasting.

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  • Language English
  • Countries United States

Publishers Text

Mark Bittman’s The Flexitarian column made its debut in the New York Times Dining section on April 23, 2013. This recent addition is a monthly column focused on “the moderate, conscious eater – the flexitarian.” As Bittman stated in his first column: “This is not a diet column, unless you accept that “diet” means something closer to “way of life” than “weird quick fix.” Rather, it’s an eating column, one that will remain — in the tradition of the Dining section — more about great food than anything else."

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