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; my recipe calls for six cloves, but twice that amount is not unreasonable. <br/><br/>Sh...
Garlic Shrimp Mark Bittman's Way, hands down the best garlic shrimp you've ever had!
Summer Pasta With Zucchini, Ricotta and Basil
A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market Look for the best artisanal ricotta; top-quality ingredients make all the difference here (The New York Times Company has partnered with Chef’d to make available a meal kit version of this recipe, here.)
Mark Bittman's No Knead Bread
Mark Bittman's No Knead Bread http://www.foodpleasureandhealth.com/2014/09/mark-bittmans-no-knead-bread.html
Sesame-Crusted Fish With Butter and Ginger Sauce
NYT Cooking: This recipe came out of a 2005 kitchen <a href="http://www.nytimes.com/2005/04/13/dining/13bitt.html">cage match</a> 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.
Mark Bittman's Easy Pad Thai
Mark Bittmans Easy Pad Thai (use gluten free noodles)
Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce
Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce Recipe from Food & Wine
Perfect Roast Beef Recipe from 'How to Cook Everything, the Basics: All You Need to Make Great Food', by Mark Bittman
Mark Bittman’s Eggplant Parmesan
NYT Cooking: This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. (If memory serves me, that’s how they make it in Parma: no mozz, no meat.) 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%...
Creamy Polenta With Parmesan and Sausage
NYT Cooking: Creamy Polenta With Parmesan and Sausage