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Mark Bittman

from Food52

Mark Bittman's Chicken and Rice

Try with these substitutions: 2 TBS olive oil - 1 TBS olive oil 1 whole cut-up chicken - chicken breast 1 1/2 C white rice - 1 1/2 C riced cauliflower

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Barley risotto - For more seasonal recipe ideas visit http://www.atasteofdevon.co.uk/articles/78-what-s-in-season-november.html

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from NYT Cooking

Chicken and Chickpea Tagine

Like many dishes that rely on combinations of spices, a tagine, which is a slowly braised stew, may look more intimidating to cook than it is. Even with shortcuts, the results are exotic in flavor and appearance. (Photo: Craig Lee for The New York Times)

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from NYT Cooking

Mark Bittman’s Banana Bread

This banana bread from Mark Bittman's "How to Cook Everything" is really something special One-fourth of the flour is whole wheat, which contributes a kind of depth you’d miss if it weren’t there There are walnuts — not unusual, but again, you’d miss them if they weren’t there, And the key, secret ingredient, is coconut

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from POPSUGAR Food

Speedy No-Knead Bread

This recipe results in that crisp, crackly crust and fluffy, chewy interior that you crave in a rustic loaf, and all this without a single kneading stroke.

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Mark Bittman's Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities by Mark Bittman http://www.amazon.com/dp/0804188017/ref=cm_sw_r_pi_dp_MVAJwb0VC64Q4

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from NYT Cooking

Spaghetti and Drop Meatballs With Tomato Sauce

NYT Cooking: This fast version of spaghetti and meatballs with red gravy is ready in less than 30 minutes, but you’ll be chopping, stirring and monitoring heat — actively working — from start to finish. You’ll be busy, but not frantic, and rewarded not only with the twirling of pasta in half an hour, but with the satisfaction that you made every second count.

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