Mark Bittman's Quick and Easy Recipes from the New York Times: Featuring 350 recipes from the author of HOW TO COOK EVERYTHING and THE BEST RECIPES IN THE WORLD

Mark Bittman's Quick and Easy Recipes from the New York Times: Featuring 350 recipes from the author of HOW TO COOK EVERYTHING and THE BEST RECIPES IN THE WORLD

Mark Bittman

Language: English

Pages: 440

ISBN: 2:00051706

Format: PDF / Kindle (mobi) / ePub

Mark Bittman’s New York Times column, “The Minimalist,” is one of the most frequently clipped parts of the paper’s Dining section. For Bittman’s millions of fans who regularly pore over their clippings, here is reason to rejoice: A host of Bittman’s wonderfully delicious and easy 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 little more than 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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further sense of its value. You can also blend parsley with vinegar to make a sharp, spiky sauce that is an ideal accompaniment to the simplest grilled, broiled, or roasted meat—great on well-browned steaks, pork, or chicken, or on Salmon Burgers. 1 cup packed fresh parsley leaves (about 1 ounce) 1 tablespoon extra virgin olive oil 1 small garlic clove, peeled Salt and freshly ground black pepper ⅓ cup rice vinegar, sherry vinegar, or other good-quality, fairly mild vinegar 1. Put the

sharp (preferably curved) paring knife to make an X on their flat sides. Roast them in one layer in a baking pan for 10 to 15 minutes, or until their skins begin to open away from the meat. They will then be easy to peel; remove both outer and inner skins while they are warm. (The peeled chestnuts will cook faster if you chop them roughly, but it isn’t necessary.) 2. Meanwhile (if you have skinned chestnuts, start here), put the olive oil or butter in a deep skillet or casserole over medium

minutes of cooking and, after a few tries, I found a thick fillet of fish to be ideal. The result is this simple weeknight dish that I now make routinely and one that even impresses guests. 4 to 5 medium potatoes (2 pounds or more) 6 tablespoons extra virgin olive oil or melted butter Salt and freshly ground black pepper 1½ pounds cod or other white-fleshed fish fillets, about 1 inch thick (skinned), in 2 or more pieces 1. Preheat the oven to 400°F. Peel the potatoes and cut them into

done, heat an ovenproof skillet over high heat for 3 or 4 minutes. Add the pork chops with their marinade and immediately transfer the skillet to the oven (if you have a powerful vent, you can pan-grill the chops on top of the stove). Roast for 2 minutes, then turn and roast for another 2 to 3 minutes, or until the chops are done. 6. Serve the chops on a bed of the compote. Mince the reserved fennel fronds and use as a garnish. VARIATIONS • Substitute grapefruit for the oranges or add the

oil Pinch of minced garlic, or more to taste Salt and freshly ground black pepper Minced fresh parsley for garnish 1. Start a grill; pierce the eggplant in several places with a thin-bladed knife or skewer. Grill, turning occasionally, until the eggplant collapses and the skin blackens, 15 to 30 minutes, depending on size. Remove and cool. 2. When the eggplant is cool enough to handle, part the skin (if it hasn’t split on its own), scoop out the flesh, and finely mince it. Mix it with the

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