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Kale and sweet potato salad with warm bacon dressing from Eats Well with Others by Joanne Bruno and Mark Bittman

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Ingredients: sweet potatoes; turnips; bacon; red bell peppers; red onions; ground cumin; pomegranate juice; kale; fresh ginger
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Mark Bittman's autumn millet bake from 101 Cookbooks by Heidi Swanson and Mark Bittman

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Ingredients: millet; butternut squash; cranberries; sage; maple syrup; vegetable stock; pumpkin seeds
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Eggplant and chicken Parmesan from Food Matters by Mark Bittman

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Ingredients: parsley; breadcrumbs; canned tomatoes; chicken breasts; eggplants; Parmesan cheese; basil; onions
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Plum chicken salad from The Food Matters Cookbook by Mark Bittman

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Ingredients: plums; balsamic vinegar; almonds; celery; red onions; mesclun; cooked chicken meat; oregano
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Spicy fried rice with bean sprouts, chicken, and peanuts from The Food Matters Cookbook by Mark Bittman

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Ingredients: scallions; carrots; bean sprouts; chicken breasts; long grain brown rice; coconut milk; peanuts; Thai green chiles; nam pla fish sauce; garlic; eggs; Thai basil; limes
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Braised eggplant, pork and mushrooms from EAT at The New York Times by Mark Bittman

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Ingredients: Asian eggplants; Chinese rice wine; soy sauce; Chinese black vinegar; ground pork; garlic; red chillies; enoki mushrooms; cilantro
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Baingan bharta from EAT at The New York Times by Mark Bittman

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Ingredients: eggplants; limes; onions; canned green chiles; tomatoes; turmeric; cilantro; garam masala
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Tomato sauce with onion and butter from EAT at The New York Times by Mark Bittman and Marcella Hazan

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Ingredients: tomatoes; butter; onions
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Braised lamb with red wine and prunes from EAT at The New York Times by Mark Bittman

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Ingredients: lamb shoulder; onions; prunes; fresh ginger; ground cinnamon; red wine
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Grilled pork chops with cherry sauce from EAT at The New York Times by Mark Bittman

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Ingredients: pork loin chops; rosemary; shallots; cherries; fruity red wine
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Chowchow relish from EAT at The New York Times by Mark Bittman

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Ingredients: zucchini; red bell peppers; white balsamic vinegar; chiles
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Cacio e pepe from EAT at The New York Times by Mark Bittman

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Ingredients: pecorino Romano cheese; Parmigiano Reggiano cheese; pepper; tonnarelli pasta
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Boston and bresaola pear salad from EAT at The New York Times by Mark Bittman

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Ingredients: Boston lettuce; bresaola; pears; avocados; olive oil; sherry vinegar
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Real ranch dressing from How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman

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Ingredients: mayonnaise; buttermilk; buttermilk powder
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Spanish tortilla from How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman

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Ingredients: eggs; waxy potatoes; onions; olive oil
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Brewhouse mustard from How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman

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Ingredients: dark-colored beer; sherry vinegar; yellow mustard seeds; brown mustard seeds
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Black bean tacos with tangy cabbage from VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health...for Good by Mark Bittman

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Ingredients: corn tortillas; cooked black beans; chile powder; ground cumin; green cabbage; red peppers; jalapeño chiles; scallions; limes; cilantro; garlic
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Pizza dough from How to Cook Everything Vegetarian by Mark Bittman

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Ingredients: instant yeast; all-purpose flour
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Spicy no-mayo coleslaw from How to Cook Everything Vegetarian by Mark Bittman

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Ingredients: sherry vinegar; chiles; peppers; scallions; parsley; garlic; peanut oil; napa cabbage
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Warm chickpea salad with arugula from How to Cook Everything Vegetarian by Mark Bittman

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Ingredients: fresh ginger; cumin seeds; chickpeas; rice vinegar; honey; arugula; garlic; red onions
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Everyday pancakes from How to Cook Everything Vegetarian by Mark Bittman

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Ingredients: all-purpose flour; eggs; milk; butter
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Butternut squash, braised and glazed from How to Cook Everything Vegetarian by Mark Bittman

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Ingredients: butternut squash; garlic; vegetable stock
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Brewhouse mustard from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

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Ingredients: dark-colored beer; sherry vinegar; yellow mustard seeds; brown mustard seeds
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Spicy no-mayo coleslaw from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

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Ingredients: sherry vinegar; peanut oil; napa cabbage; scallions; parsley; garlic; red bell peppers
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Apple slaw from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

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Ingredients: carrots; apples; napa cabbage; parsley; peanut oil; garlic; onions; lemons
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Kale and sweet potato salad with warm bacon dressing from Eats Well with Others by Joanne Bruno and Mark Bittman

Mark Bittman's autumn millet bake from 101 Cookbooks by Heidi Swanson and Mark Bittman

Eggplant and chicken Parmesan from Food Matters by Mark Bittman

Plum chicken salad from The Food Matters Cookbook by Mark Bittman

Spicy fried rice with bean sprouts, chicken, and peanuts from The Food Matters Cookbook by Mark Bittman

Braised eggplant, pork and mushrooms from EAT at The New York Times by Mark Bittman

Baingan bharta from EAT at The New York Times by Mark Bittman

Tomato sauce with onion and butter from EAT at The New York Times by Mark Bittman and Marcella Hazan

Braised lamb with red wine and prunes from EAT at The New York Times by Mark Bittman

Grilled pork chops with cherry sauce from EAT at The New York Times by Mark Bittman

Chowchow relish from EAT at The New York Times by Mark Bittman

Cacio e pepe from EAT at The New York Times by Mark Bittman

Boston and bresaola pear salad from EAT at The New York Times by Mark Bittman

Real ranch dressing from How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman

Spanish tortilla from How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman

Brewhouse mustard from How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman

Black bean tacos with tangy cabbage from VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health...for Good by Mark Bittman

Pizza dough from How to Cook Everything Vegetarian by Mark Bittman

Spicy no-mayo coleslaw from How to Cook Everything Vegetarian by Mark Bittman

Warm chickpea salad with arugula from How to Cook Everything Vegetarian by Mark Bittman

Everyday pancakes from How to Cook Everything Vegetarian by Mark Bittman

Butternut squash, braised and glazed from How to Cook Everything Vegetarian by Mark Bittman

Brewhouse mustard from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Spicy no-mayo coleslaw from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Apple slaw from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

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Welcome to the best recipe collection on the web!

Kale and sweet potato salad with warm bacon dressing from Eats Well with Others by Joanne Bruno and Mark Bittman

Mark Bittman's autumn millet bake from 101 Cookbooks by Heidi Swanson and Mark Bittman

Eggplant and chicken Parmesan from Food Matters by Mark Bittman

Plum chicken salad from The Food Matters Cookbook by Mark Bittman

Spicy fried rice with bean sprouts, chicken, and peanuts from The Food Matters Cookbook by Mark Bittman

Braised eggplant, pork and mushrooms from EAT at The New York Times by Mark Bittman

Baingan bharta from EAT at The New York Times by Mark Bittman

Tomato sauce with onion and butter from EAT at The New York Times by Mark Bittman and Marcella Hazan

Braised lamb with red wine and prunes from EAT at The New York Times by Mark Bittman

Grilled pork chops with cherry sauce from EAT at The New York Times by Mark Bittman

Chowchow relish from EAT at The New York Times by Mark Bittman

Cacio e pepe from EAT at The New York Times by Mark Bittman

Boston and bresaola pear salad from EAT at The New York Times by Mark Bittman

Real ranch dressing from How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman

Spanish tortilla from How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman

Brewhouse mustard from How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman

Black bean tacos with tangy cabbage from VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health...for Good by Mark Bittman

Pizza dough from How to Cook Everything Vegetarian by Mark Bittman

Spicy no-mayo coleslaw from How to Cook Everything Vegetarian by Mark Bittman

Warm chickpea salad with arugula from How to Cook Everything Vegetarian by Mark Bittman

Everyday pancakes from How to Cook Everything Vegetarian by Mark Bittman

Butternut squash, braised and glazed from How to Cook Everything Vegetarian by Mark Bittman

Brewhouse mustard from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Spicy no-mayo coleslaw from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Apple slaw from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Learn

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