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Mark Bittman's Quick and Easy Recipes from The New York Times by Mark Bittman

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Notes about this book

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Notes about Recipes in this book

  • Miso-broiled scallops

    • mharriman on August 28, 2018

      Fast. Nice but a bit too sweet for my taste. Husband loved it. Marinated for about an hour. Instead of broiling, I pan grilled them in my Le Crueset skinny grill pan with just a tad of the marinade still sticking to the scallops. Served with white rice and petite peas and a spinach, sliced almonds, and strawberry salad.

  • Sea scallops with nuts

    • mharriman on August 19, 2018

      Restaurant quality delicious! Quick and easy. Made with walnuts. Served on top of cauliflower mash (I cheated with package of microwave Birdseye Original recipe) and homemade spinach, slivered almond, and strawberry salad with Grapeseed oil/ poppyseed dressing. Highly recommended. Would make an easy, wonderful meal for company.

  • Simplest steamed fish

    • mharriman on March 12, 2018

      I enjoyed this plain fish dish but my husband thought it was kind of bland. I was looking for a lower calorie meal after eating rich food on vacation, and this worked well to be delicately flavorful and filling. I opted to drizzle peanut oil and reduced sodium soy sauce on top of the cod fillets as well as add chopped scallions and shredded ginger. Served with white rice mixed with blanched petite peas. Indeed easy and quick.

  • Cod with chickpeas and sherry

    • mharriman on August 30, 2018

      Interesting! My Husband and I liked this take on cod. The cod is served on top of chickpeas. The chickpeas with sautéed garlic in sherry wine reduction kicked up the flavor. Pretty fast and easy as promised.

  • Cumin-rubbed lamb chops with cucumber salad

    • mharriman on April 29, 2018

      “Extraordinarily Excellent” That was my husband’s response to this recipe. I broiled the chops for 5 minutes on one side and three on the other ( Bittman recommends 3 on each side for rare). I don’t like rare meat. This is an easy, wonderful recipe that I will definitely serve again. Bittman wants the cook to use cumin that isn’t already ground up. I have no idea where one gets cumin before it’s ground up. I just used ground cumin, and it was a great rub. The cucumber with mint salad truly enhances this dish to a gourmet level. As a side note, our Scottish Terrier puppy liked the bites we put in his bowl so much that he jumped on our DR chairs for the first time ever looking for more (we didn’t know he liked lamb more than beef, salmon, and chicken until tonight!).

  • Bangers and mash, Italian style

    • adrienneyoung on September 29, 2011

      this was a failure. Overly salty, and not terribly interesting. Needs a lot more vegetables in it to be a really interesting dish, I think.

  • Roast new potatoes with rosemary

    • AgusiaH on July 15, 2013

      Fast and easy to make. Baking time ~45 min.

  • Fastest French bread

    • Cati on March 08, 2012

      Quick and easy. Good result.

  • Pad Thai

    • mharriman on March 12, 2018

      I’ve made this twice and my husband and I loved it both times. It’s better with fish sauce than hoisin, though. The second time I was out of fish sauce so substituted hoisin with a bit less awesome restaurant similarity in flavor. As Bittman says, many ingredients to prep. Prepping in advance, I realized, is very important since it’s a stir fry where you quickly add the ingredients one after another. The fresh basil on top at end adds to the flavor. With prepping, including flash thawing shrimp, it takes longer than 30 minutes (as stated), but not more than 40-45.

  • Marjoram "pesto"

    • AgusiaH on June 22, 2012

      Very aromatic and nice bright green colour.

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  • ISBN 10 0767926234
  • ISBN 13 9780767926232
  • Linked ISBNs
  • Published May 22 2007
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Broadway Books

Publishers Text

Without a doubt, Mark Bittman's New York Times column, "The Minimalist," is one of the most frequently clipped parts of the paper's popular Dining In, Dining Out section. For Bittman's multitude of fans who regularly pore over their clippings, here is reason to rejoice: Bittman's wonderfully simple recipes, 350 in all, are now available in a single paperback.

In sections that cover everything from appetizers, soups, and sauces to meats, vegetables, side dishes, and desserts, Mark Bittman's Quick and Easy Recipes from The New York Times showcases the elegant and flexible cooking style for which Bittman is famous, as well as his deep appreciation for fresh ingredients prepared with minimal fuss. Readers will find tantalizing recipes from all over, each requiring basic techniques and a handful of ingredients. Cold Tomato Soup with Rosemary, Parmesan Cups with Orzo Risotto, Slow-Cooked Ribs, Pumpkin Panna Cotta - the dishes here are perfect for simple weeknight family meals or stress-free entertaining.

Certain to appeal to anyone - from novices to experienced cooks - who wants to whip up a sophisticated and delicious meal easily, this is a collection to savor, and one destined to become a kitchen classic.

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