The Flexitarian at The New York Times by Mark Bittman

  • 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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  • 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.

  • 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.

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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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