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The simplest and best shrimp dish from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

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Ingredients: shrimp; ground cumin; parsley; garlic; hot paprika
3

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Ginger fried rice [Jean-Georges Vongerichten & Mark Bittman] from Food52 Genius Recipes by Kristen Miglore

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Ingredients: peanut oil; garlic; fresh ginger; leeks; cooked rice; eggs; sesame oil; soy sauce
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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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Ingredients: peanuts; peanut oil; red onions; fresh ginger; garlic; chicken breasts; ground cayenne pepper; stock; sweet potatoes; tomatoes; tough greens e.g. kale / collards / mustard / turnip; peanut butter
1

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Jessica Koslow’s red-flannel hash from EAT at The New York Times by Mark Bittman

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Ingredients: potatoes; beets; red onions; crème fraîche; horseradish; lemons; asparagus; carrots; mint; pea tendrils; scallions; dry Jack cheese; eggs
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Strawberry balsamic smoothie from The VB6 Cookbook by Mark Bittman

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Ingredients: unsweetened non-dairy milk; strawberries; balsamic vinegar
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Eggplant meatballs from The VB6 Cookbook by Mark Bittman

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Ingredients: eggplants; onions; garlic; white beans; parsley; whole wheat breadcrumbs; canned diced tomatoes
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Baingan bharta from The Flexitarian at The New York Times by Mark Bittman

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Ingredients: eggplants; limes; onions; garlic; jalapeño chiles; tomatoes; turmeric; cilantro; garam masala
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Gingery chicken stew from The Flexitarian at The New York Times by Mark Bittman

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Ingredients: chicken thighs; onions; daikon radishes; fresh ginger; vegetable stock; soy sauce; limes; whole star anise; winter squash
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Eggplant un-Parmesan from VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health...for Good by Mark Bittman

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Ingredients: eggplants; onions; canned tomatoes; basil; whole wheat breadcrumbs; garlic
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Raw beet salad with carrot and ginger from How to Cook Everything Vegetarian by Mark Bittman

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Ingredients: beets; fresh ginger; carrots; peanut oil; limes; cilantro
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Tomato cobbler with extra corny topping from How to Cook Everything Vegetarian by Mark Bittman

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Ingredients: tomatoes; corn; buttermilk; cornmeal; all-purpose flour; butter; eggs
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Corn bread from How to Cook Everything by Mark Bittman

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Ingredients: cornmeal; buttermilk; butter; eggs
2

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

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Ingredients: fresh ginger; cauliflower; curry powder; coconut milk; onions
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Cabbage salad from The Minimalist at The New York Times by Mark Bittman

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Ingredients: white cabbage; red cabbage; carrots; vinegar
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Thai beef salad from The Minimalist at The New York Times by Mark Bittman

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Ingredients: beef skirt steaks; salad greens; mint; cilantro; Thai basil; red onions; cucumbers; red Thai chiles; limes; sesame oil; fish sauce
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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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Ingredients: scallions; mayonnaise; buttermilk; store-cupboard ingredients
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Pad kee mao from EAT at The New York Times by Mark Bittman

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Ingredients: fish sauce; rice vinegar; garlic; bird's eye chiles; onions; ground pork; bell peppers; rice noodles; holy basil; kecap manis
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Easy chicken curry from Mark Bittman by Mark Bittman

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Ingredients: onions; curry powder; coconut milk; chicken; tomatoes
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Baked clams with wasabi bread crumbs from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

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Ingredients: clams; panko breadcrumbs; wasabi powder; chives; soy sauce; dark sesame oil; lemons
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Everyday pancakes from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

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Ingredients: all-purpose flour; eggs; milk; butter
0

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Blueberry or cranberry muffins from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

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Ingredients: all-purpose flour; ground cinnamon; blueberries; butter; eggs; milk; cornmeal; cranberries
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Chicken with mushrooms and wine from The New York Times Cooking by Mark Bittman

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Ingredients: chicken breasts; mushrooms; wine; store-cupboard ingredients
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The simplest and best shrimp dish from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman

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Ingredients: shrimp; ground cumin; parsley; garlic; hot paprika
1

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

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Ingredients: eggs; waxy potatoes; onions; olive oil
0

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

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Ingredients: all-purpose flour; eggs; milk; butter
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The simplest and best shrimp dish from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Ginger fried rice [Jean-Georges Vongerichten & Mark Bittman] from Food52 Genius Recipes by Kristen Miglore

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

Jessica Koslow’s red-flannel hash from EAT at The New York Times by Mark Bittman

Strawberry balsamic smoothie from The VB6 Cookbook by Mark Bittman

Eggplant meatballs from The VB6 Cookbook by Mark Bittman

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

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

Eggplant un-Parmesan from VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health...for Good by Mark Bittman

Raw beet salad with carrot and ginger from How to Cook Everything Vegetarian by Mark Bittman

Tomato cobbler with extra corny topping from How to Cook Everything Vegetarian by Mark Bittman

Corn bread from How to Cook Everything by Mark Bittman

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

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

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

Southern buttermilk salad dressing from EAT at The New York Times by Mark Bittman and Sam Sifton

Pad kee mao from EAT at The New York Times by Mark Bittman

Easy chicken curry from Mark Bittman by Mark Bittman

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

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

Blueberry or cranberry muffins from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Chicken with mushrooms and wine from The New York Times Cooking by Mark Bittman

The simplest and best shrimp dish from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman

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

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

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Welcome to the best recipe collection on the web!

The simplest and best shrimp dish from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Ginger fried rice [Jean-Georges Vongerichten & Mark Bittman] from Food52 Genius Recipes by Kristen Miglore

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

Jessica Koslow’s red-flannel hash from EAT at The New York Times by Mark Bittman

Strawberry balsamic smoothie from The VB6 Cookbook by Mark Bittman

Eggplant meatballs from The VB6 Cookbook by Mark Bittman

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

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

Eggplant un-Parmesan from VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health...for Good by Mark Bittman

Raw beet salad with carrot and ginger from How to Cook Everything Vegetarian by Mark Bittman

Tomato cobbler with extra corny topping from How to Cook Everything Vegetarian by Mark Bittman

Corn bread from How to Cook Everything by Mark Bittman

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

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

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

Southern buttermilk salad dressing from EAT at The New York Times by Mark Bittman and Sam Sifton

Pad kee mao from EAT at The New York Times by Mark Bittman

Easy chicken curry from Mark Bittman by Mark Bittman

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

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

Blueberry or cranberry muffins from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Chicken with mushrooms and wine from The New York Times Cooking by Mark Bittman

The simplest and best shrimp dish from How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman

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

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

Learn

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