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Easy Pad Thai

Mark Bittman's Easy Pad Thai

Easy Pad Thai

Mark Bittman baked falafel. This is a great recipe. Don't attempt to sub canned chickpeas, just used the soaked raw dry beans. Use lemon juice instead of water in the tahini sauce for more flavor.

Mark Bittman baked falafel. This is a great recipe. Don't attempt to sub canned chickpeas, just used the soaked raw dry beans. Use lemon juice instead of water in the tahini sauce for more flavor.

Mark Bittman recipes vegan recipes featured in Prevention look pretty good. Most fit in to my no soy, no dairy diet needs!

Eat Like This, Never Diet Again

Mark Bittman recipes vegan recipes featured in Prevention look pretty good. Most fit in to my no soy, no dairy diet needs!

NYT Cooking: Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from chilies, scallions, and, mostly, garlic. I find it difficult to use too much garlic here, and have never really reached the outer limit

Mark Bittman’s Shrimp In Green Sauce

NYT Cooking: Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from chilies, scallions, and, mostly, garlic. I find it difficult to use too much garlic here, and have never really reached the outer limit

NYT Cooking: This recipe is an adaptation of one found in Jean-Georges Vongerichten’s and Mark Bittman's cookbook, “Jean-Georges: Cooking at Home with a Four-Star Chef.” <br/><br/>Fresh ginger, lime juice and sherry vinegar are the star players in this simple, sophisticated dressing that will make any salad sing. After putting it together, let it rest for a day so the flavors can meld.

Jean-Georges Vongerichten’s Ginger Vinaigrette

NYT Cooking: This recipe is an adaptation of one found in Jean-Georges Vongerichten’s and Mark Bittman's cookbook, “Jean-Georges: Cooking at Home with a Four-Star Chef.” <br/><br/>Fresh ginger, lime juice and sherry vinegar are the star players in this simple, sophisticated dressing that will make any salad sing. After putting it together, let it rest for a day so the flavors can meld.

Garlic Shrimp Mark Bittman's Way, hands down the best garlic shrimp you've ever had!

Garlic Shrimp Mark Bittman's Way, hands down the best garlic shrimp you've ever had!

NYT Cooking: This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. You cook the eggplant in abundant oil. Yes, you can broil it or bake it, but I really think the taste of eggplant slices that have had oil boiled right through them is dreamy. Make a 15-minute tomato sauce of fresh or canned tomatoes, onion and olive oil, then grab a ...

Mark Bittman’s Eggplant Parmesan

NYT Cooking: This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. You cook the eggplant in abundant oil. Yes, you can broil it or bake it, but I really think the taste of eggplant slices that have had oil boiled right through them is dreamy. Make a 15-minute tomato sauce of fresh or canned tomatoes, onion and olive oil, then grab a ...

The {Famous} NY Times- No Knead Bread - A Stack of Dishes

The {Famous} NY Times- No Knead Bread

The {Famous} NY Times- No Knead Bread - A Stack of Dishes

This recipe came out of a 2005 kitchen cage match between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps just as deliciously Judging by the quality of this particular dish, he succeeded.

Sesame-Crusted Fish With Butter and Ginger Sauce

This recipe came out of a 2005 kitchen cage match between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps just as deliciously Judging by the quality of this particular dish, he succeeded.

NYT Cooking: Creamy Polenta With Parmesan and Sausage

Creamy Polenta With Parmesan and Sausage

NYT Cooking: Creamy Polenta With Parmesan and Sausage

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