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  • Pasta with fast sausage ragu [Mark Bittman] (page 343)

    from The Essential New York Times Cookbook by Amanda Hesser
    show

  • Pasta with fast sausage ragu [Mark Bittman] (page 351)

    from The Essential New York Times Cookbook by Amanda Hesser
    show

  • The simplest and best shrimp dish (page 573)

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

  • Ginger fried rice [Jean-Georges Vongerichten & Mark Bittman] (page 156)

    from Food52 Genius Recipes by Kristen Miglore
    show

  • Still the simplest and best shrimp dish (page 542)

    from How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman
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  • Mashed potatoes (page 339)

    from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman
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  • Blueberry cobbler (page 630)

    from How to Cook Everything by Mark Bittman
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  • Corn salad with avocado (page 207)

    from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman
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  • Raw beet salad with carrot and ginger (page 210)

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

  • Salmon roasted in butter (page 583)

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

  • Brownies (page 881)

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

  • Roast chicken with ginger-and-soy whiskey glaze (page 242)

    from Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman
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  • Spicy coleslaw (page 104)

    from How to Cook Everything by Mark Bittman
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  • Corn salad with avocado

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
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  • Raw beet salad with carrot and ginger

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
    show

  • Brownies

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
    show

  • Jessica Koslow’s red-flannel hash

    from EAT at The New York Times by Mark Bittman
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  • Corn salad with avocado (page 201)

    from How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman
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  • Roasted Brussels sprouts with garlic (page 248)

    from How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman
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  • Spaetzle (page 518)

    from How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman
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  • Cold soba noodles with dipping sauce (page 522)

    from How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman
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  • Brownies (page 840)

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

  • Grouper or other fillets with chiles and tomatoes (page 228)

    from The Best Recipes in the World by Mark Bittman
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  • Red fish stew, fast and spicy (page 269)

    from The Best Recipes in the World by Mark Bittman
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  • Flavorful sticky rice (Yau mei faan) (page 508)

    from The Best Recipes in the World by Mark Bittman
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  • Fried rice (page 506)

    from The Best Recipes in the World by Mark Bittman
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  • Roasted Brussels sprouts with garlic (page 271)

    from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman
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  • Baked ziti (page 535)

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

  • Spaetzle (page 552)

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

  • Cold soba noodles with dipping sauce (page 553)

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

  • Curried butternut squash soup with shrimp (page 20)

    from Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman
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  • Butternut squash soup with herbed cheese dumplings (page 21)

    from Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman
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  • Roast pork with rosemary (page 312)

    from Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman
    show

  • Oven-roasted beets with goat cheese (page 130)

    from Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman
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  • Stir-fried chicken with broccoli or cauliflower (page 384)

    from How to Cook Everything by Mark Bittman
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  • Light and fluffy pancakes (page 748)

    from How to Cook Everything by Mark Bittman
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  • Basic pesto (page 766)

    from How to Cook Everything by Mark Bittman
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  • Provençal salmon

    from The Minimalist at The New York Times by Mark Bittman and Katy Sparks
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  • West African peanut soup with chicken

    from The Minimalist at The New York Times by Mark Bittman
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  • Cold soba noodles with dipping sauce

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
    show

  • Tomato cobbler with extra corny topping

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
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  • Raw beet salad with carrot and ginger

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
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  • Jean-Georges Vongerichten’s squash on toast

    from The New York Times by Jean-Georges Vongerichten and Mark Bittman
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  • Roast duck in one hour (page 130)

    from The Minimalist Cooks at Home by Mark Bittman
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  • Spicy grilled shrimp (page 262)

    from Fish by Mark Bittman
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  • Curried cauliflower soup (page 46)

    from Mark Bittman's Kitchen Matrix by Mark Bittman
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  • Strawberry balsamic smoothie

    from The VB6 Cookbook by Mark Bittman
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  • Eggplant meatballs

    from The VB6 Cookbook by Mark Bittman
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  • Baingan bharta

    from The Flexitarian at The New York Times by Mark Bittman
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  • Gingery chicken stew

    from The Flexitarian at The New York Times by Mark Bittman
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  • Southern buttermilk salad dressing

    from EAT at The New York Times by Mark Bittman and Sam Sifton
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  • Pad kee mao

    from EAT at The New York Times by Mark Bittman
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  • Curried cauliflower soup

    from EAT at The New York Times by Mark Bittman
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  • Kohlrabi-sesame slaw

    from EAT at The New York Times by Mark Bittman
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  • Vinaigrette (page 188)

    from How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman
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  • Baked ziti with mushrooms (page 499)

    from How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman
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  • Salmon roasted in butter (page 549)

    from How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman
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  • Baked clams with wasabi bread crumbs (page 580)

    from How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman
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  • Tortilla soup (Sopa de tortilla) (page 143)

    from The Best Recipes in the World by Mark Bittman
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  • Flash cooked kale or collards with lemon juice (page 464)

    from The Best Recipes in the World by Mark Bittman
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  • Simmered tofu with ground pork (Ma po tofu) (page 423)

    from The Best Recipes in the World by Mark Bittman
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  • Minced chicken "salad" (Laarb) (page 199)

    from The Best Recipes in the World by Mark Bittman
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  • Chicken and sausage in vinegar (page 316)

    from The Best Recipes in the World by Mark Bittman
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  • Eggplant un-Parmesan (page 176)

    from VB6 by Mark Bittman
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  • Raw beet salad with carrot and ginger (page 50)

    from How to Cook Everything Vegetarian by Mark Bittman
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  • Tomato cobbler with extra corny topping (page 376)

    from How to Cook Everything Vegetarian by Mark Bittman
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  • Homemade mayonnaise (page 41)

    from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman
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  • Vinaigrette (page 199)

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

  • Pasta with corn, zucchini, and tomatoes (page 521)

    from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman
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  • Baked clams with wasabi bread crumbs (page 621)

    from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman
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  • Lemon-roasted chicken (page 645)

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

  • Everyday pancakes (page 811)

    from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman
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  • Blueberry or cranberry muffins (page 833)

    from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman
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  • Best scrambled eggs (page 49)

    from Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman
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  • Chicken breasts in foil with rosemary and olive oil (page 267)

    from Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman
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  • Short ribs braised with Chinese flavors (page 298)

    from Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman
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  • Salmon salad with beans (page 121)

    from How to Cook Everything by Mark Bittman
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  • Baked macaroni and cheese (page 153)

    from How to Cook Everything by Mark Bittman
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  • Corn bread

    from How to Cook Everything by Mark Bittman
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  • Easy chicken curry

    from The Bittman Project by Mark Bittman
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  • Roasted salmon steaks with Pinot noir

    from The Minimalist at The New York Times by Mark Bittman and Tamara Murphy
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  • Sweet potato fish cakes

    from The Minimalist at The New York Times by Mark Bittman
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  • Cumin-spiced lamb burgers

    from The Minimalist at The New York Times by Mark Bittman
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  • Swedish pancakes

    from The Minimalist at The New York Times by Mark Bittman
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  • Corn salad with avocado

    from The Minimalist at The New York Times by Mark Bittman
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  • Chili shrimp

    from The Minimalist at The New York Times by Mark Bittman
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  • Cabbage salad

    from The Minimalist at The New York Times by Mark Bittman
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  • Thai beef salad

    from The Minimalist at The New York Times by Mark Bittman
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  • Chicken with mushrooms and wine

    from The New York Times Cooking by Mark Bittman
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  • Spaghetti with fried eggs

    from The New York Times by Arthur Schwartz and Mark Bittman
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  • Roasted, broiled, or grilled asparagus

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
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  • Beet rösti with rosemary

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
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  • Quick-glazed carrots

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
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  • Quick-glazed carrots with orange and ginger

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
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  • Crisp panfried potatoes (home fries)

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
    show

  • Baked ziti

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
    show

  • The simplest and best shrimp dish

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
    show

  • Simplest whole roast chicken

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
    show

  • Lemon-roasted chicken

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
    show

  • Fried chicken made easy

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
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  • Sautéed chicken cutlets (Chicken meunière)

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
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  • Spanish tortilla

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
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  • Everyday pancakes

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
    show

  • Salsa cruda

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
    show

  • Pizza dough

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
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  • Spicy no-mayo coleslaw

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
    show

  • Apple slaw

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
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  • Watermelon and tomato salad

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
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  • Stir-fried pork in garlic sauce

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
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  • Roasted sweet potato salad with black beans and chili dressing

    from The New York Times by Mark Bittman
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  • Instant Pot choucroute garnie

    from Epicurious by Mark Bittman
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  • Beef soba noodles with spinach and coconut curry vinaigrette (page 90)

    from Cooking Light Magazine, June 2012 by Mark Bittman
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  • Baked clams with wasabi bread crumbs

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
    show

  • Spanish-style shrimp (page 68)

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

  • Miso-broiled scallops (page 80)

    from Mark Bittman's Quick and Easy Recipes from The New York Times by Mark Bittman
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  • Spice-rubbed salmon (page 108)

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

  • Creamy vinaigrette

    from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
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  • Strawberry fool (The Minimalist)

    from The New York Times by Mark Bittman
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  • Steamed chicken breasts with scallion-ginger sauce (page 118)

    from The Minimalist Cooks Dinner by Mark Bittman
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  • Tomato jam

    from The Wednesday Chef by Luisa Weiss and Mark Bittman
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  • Tomato, strawberry, and basil gazpacho (page 43)

    from Mark Bittman's Kitchen Matrix by Mark Bittman
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  • Kale salad with raisins and blue cheese (page 63)

    from Mark Bittman's Kitchen Matrix by Mark Bittman
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  • Grilled zucchini with fresh tomatoes and mozzarella (page 77)

    from Mark Bittman's Kitchen Matrix by Mark Bittman
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  • Cold cream of tomato and peach soup (page 80)

    from Mark Bittman's Kitchen Matrix by Mark Bittman
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  • Corn and tomato soup (page 83)

    from Mark Bittman's Kitchen Matrix by Mark Bittman
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  • Banh mi slaw (page 91)

    from Mark Bittman's Kitchen Matrix by Mark Bittman
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  • Braised cabbage with sausage and beer (page 93)

    from Mark Bittman's Kitchen Matrix by Mark Bittman
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  • Roasted squash with kale and vinaigrette (page 111)

    from Mark Bittman's Kitchen Matrix by Mark Bittman
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  • Whole roasted cauliflower with Romesco (page 113)

    from Mark Bittman's Kitchen Matrix by Mark Bittman
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  • Three-cheese and mushroom quinoa risotto (page 125)

    from Mark Bittman's Kitchen Matrix by Mark Bittman
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  • Corn tortillas (page 127)

    from Mark Bittman's Kitchen Matrix by Mark Bittman
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  • Poached salmon with tarragon mayonnaise (page 142)

    from Mark Bittman's Kitchen Matrix by Mark Bittman
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  • Steamed clams with white wine and garlic (page 159)

    from Mark Bittman's Kitchen Matrix by Mark Bittman
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  • Lobster chowder with corn and potatoes (page 171)

    from Mark Bittman's Kitchen Matrix by Mark Bittman
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  • Pork schnitzel with sour cream and apple pan sauce (page 195)

    from Mark Bittman's Kitchen Matrix by Mark Bittman
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  • Grilled scallion salad (page 209)

    from Mark Bittman's Kitchen Matrix by Mark Bittman
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  • Giardiniera (page 245)

    from Mark Bittman's Kitchen Matrix by Mark Bittman
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  • Watermelon ice pops (page 263)

    from Mark Bittman's Kitchen Matrix by Mark Bittman
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  • Steak au poivre with mushrooms

    from The VB6 Cookbook by Mark Bittman
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  • Broken wonton soup

    from How to Cook Everything Fast by Mark Bittman
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  • Bone-in chicken noodle soup

    from How to Cook Everything Fast by Mark Bittman
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  • Spiced red lentil pancakes with pomegranate and blue cheese couscous

    from Eats Well with Others by Joanne Bruno and Mark Bittman
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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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  • Roasted broccoli gratin

    from The Flexitarian at The New York Times by Mark Bittman
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  • Mark Bittman's autumn millet bake

    from 101 Cookbooks by Heidi Swanson and Mark Bittman
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  • Eggplant and chicken Parmesan (page 270)

    from Food Matters by Mark Bittman
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  • Plum chicken salad (page 178)

    from The Food Matters Cookbook by Mark Bittman
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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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  • Braised eggplant, pork and mushrooms

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

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

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

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

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

    from EAT at The New York Times by Mark Bittman
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  • Stir-fried asparagus with scallops and black beans

    from EAT at The New York Times by Mark Bittman
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  • Pulled-pork-sandwich slaw (No pork)

    from EAT at The New York Times by Mark Bittman
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  • Eggs baked in stuffing

    from EAT at The New York Times by Mark Bittman
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  • Wilted spinach with chicken

    from EAT at The New York Times by Mark Bittman
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  • Warm corn salad with bacon

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

    from EAT at The New York Times by Mark Bittman
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  • Fried rice

    from EAT at The New York Times by Mark Bittman
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  • Fresh tomato salsa (page 55)

    from How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman
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  • Garlic mayonnaise (Aïoli) (page 70)

    from How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman
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  • Real ranch dressing (page 71)

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

  • Guacamole (page 105)

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

  • Spicy no-mayo coleslaw (page 203)

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

  • Apple slaw (page 205)

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

  • Microwaved asparagus (page 263)

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

  • Beet rösti with rosemary (page 265)

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

  • Crisp panfried potatoes (home fries) (page 331)

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

  • Pasta all'Amatriciana (page 498)

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

  • Pasta with corn, zucchini, and tomatoes (page 488)

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

  • Salmon roasted with herbs (page 551)

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

  • Simplest whole roast chicken (page 633)

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

  • Spanish tortilla (page 732)

    from How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman
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  • Brewhouse mustard (page 39)

    from How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman
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  • Caramelized endive soup with blue cheese

    from EAT at The New York Times by Mark Bittman
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  • Nutty zarzuela (page 271)

    from The Best Recipes in the World by Mark Bittman
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  • Chilaquiles with meat (page 342)

    from The Best Recipes in the World by Mark Bittman
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  • Stir-fried pork in garlic sauce, Thai style (page 370)

    from The Best Recipes in the World by Mark Bittman
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  • Pork, bean, and sauerkraut soup (Jota) (page 146)

    from The Best Recipes in the World by Mark Bittman
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  • Miso-broiled scallops (page 210)

    from The Best Recipes in the World by Mark Bittman
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  • Crisp-skin salmon fillets with chimichurri sauce (page 236)

    from The Best Recipes in the World by Mark Bittman
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  • Seared swordfish with lemongrass, tamarind, and fried garlic (page 253)

    from The Best Recipes in the World by Mark Bittman
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  • Tuna with miso-chile sauce (page 254)

    from The Best Recipes in the World by Mark Bittman
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  • Hainanese chicken rice (page 275)

    from The Best Recipes in the World by Mark Bittman
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  • Mushroom and cranberry chicken (page 304)

    from The Best Recipes in the World by Mark Bittman
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  • Roast pork (Lechon asado) (page 375)

    from The Best Recipes in the World by Mark Bittman
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  • Chinese mustard greens (Gai lan) with oyster sauce (page 463)

    from The Best Recipes in the World by Mark Bittman
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  • Cheese or tofu with spinach sauce (Saag paneer) (page 486)

    from The Best Recipes in the World by Mark Bittman
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  • Beef lo mein (page 535)

    from The Best Recipes in the World by Mark Bittman
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  • Grilled mushrooms and bacon (page 75)

    from The Best Recipes in the World by Mark Bittman
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  • Roasted pepper, anchovy and caper salad (page 194)

    from The Best Recipes in the World by Mark Bittman
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  • Ginger-chile sauce (page 584)

    from The Best Recipes in the World by Mark Bittman
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  • Ground and toasted rice (Khao koor) (page 587)

    from The Best Recipes in the World by Mark Bittman
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  • Pickled beets (page 179)

    from The Best Recipes in the World by Mark Bittman
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  • Beet salad with cumin (page 179)

    from The Best Recipes in the World by Mark Bittman
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  • Spicy pork and tofu stew (page 398)

    from The Best Recipes in the World by Mark Bittman
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  • Prune stuffed meatballs in yogurt sauce (Alubukhara kofta) (page 424)

    from The Best Recipes in the World by Mark Bittman
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