Mark Bittman by Mark Bittman

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  • Chicken teriyaki

    • imaluckyducky on May 21, 2021

      5 stars. Really enjoyed the teriyaki sauce that this made. Used chicken legs, added some scallions and sesame seeds on top and stir fried veg on the side. Will repeat!

  • Lamb "gyro"

    • mharriman on April 05, 2021

      I used this mini recipe as a reminder of what goes into a traditional lamb gyro. I embellished mine after sautéing slices from a full yellow onion and 1/2 red bell pepper. Spread tablespoons of Cava tzaziki sauce on warmed whole wheat pita and layered that with I/2 cup of arugula, crumbled feta and minced mint leaves, warmed up leftover lamb meat rubbed in Za’atar, topped with the vegetables. Wrapped in foil, looks and tastes like a gyro from local food stand.

  • Easy chicken curry

    • mzgourmand on March 07, 2020

      This was very good, especially for the amount of effort required. It is a somewhat rich dish b/c of the cocnut milk. Used cliantro for my herb!

  • Baked Brazilian black beans

    • deboChicago on September 24, 2019

      This had a very interesting flavor with the puréed banana. With avocado as a garnish it was pretty spectacular. Served with quinoa and corn tortillas.

  • Roasted broccoli salad with tahini dressing

    • deboChicago on December 07, 2019

      This is a simple, delicious, and endlessly adaptable recipe. Can imagine making it again and again.

  • Brownies

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  • Language English
  • Countries United States

Publishers Text

Mark Bittman is the author of 20 acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and The New York Times number-one bestseller, VB6: Eat Vegan Before 6:00.

For more than two decades his popular and compelling stories appeared in the Times, where he was ultimately the lead food writer for the Sunday Magazine and became the country’s first food-focused Op-Ed columnist for a major news publication.

Other cookbooks by this author