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.

 

 

 

 

 

 

 

 

 

 

 

 

of hot red chile. The result is a zingy cake that needs nothing more than a squeeze of lime. 1 baking potato (about ½ pound) Salt and freshly ground black pepper 1½ pounds cod or other mild, delicate white-fleshed fish fillet 1 tablespoon minced peeled fresh ginger ½ cup minced fresh cilantro, plus more for garnish 1 small fresh or dried hot red chile, minced, or ¼ teaspoon cayenne, or to taste 2 teaspoons peanut or vegetable oil Lime wedges for serving 1. Boil the potato in salted

sliced mushrooms (or an ounce or two of dried porcini mushrooms, reconstituted) along with the onions. • Cook 1 tablespoon or more of chopped garlic with the onions. • After cooking, puree the onions and their liquid in a blender for a creamlike sauce; use it to top the chicken. CHICKEN WITH VINEGAR MAKES 4 SERVINGS TIME: 40 MINUTES THIS IS JUST one of several great poultry dishes from the area around Lyon, a region whose famous poulet de Bresse was long considered by many to be the

a slightly greater penetration of flavor. (On the other hand, if you really have no time at all, simply smear the food with the sauce as it’s going on the grill.) Promoting browning is easy: anything with sugar browns quickly—often too quickly, as you know if you’ve ever slathered a piece of chicken with barbecue sauce before grilling it. Which flavor to add is a matter of taste. My favorite is soy sauce; I love its taste, and it always seems to contribute exactly the right amount of saltiness.

undisturbed, until the pork is nicely browned on one side. Turn each piece, return the heat to medium-high, and cook for about 3 minutes more. 2. Add the turnip chunks and shake the skillet so that the pork and turnips are all sitting in one layer or nearly so. Cook for another 3 or 4 minutes, or until the turnips begin to brown. Add the liquid and stir once or twice. Add salt and pepper to taste and half the lovage if you’re using it, turn the heat to medium-low, and cover the skillet. 3.

minutes, then drain off any accumulated liquid. 3. To grill the pizza, slide it directly onto the grill. Cook until brown grill marks appear, 3 to 5 minutes, depending on your grill heat. Turn with a spatula or tongs, then top with the zucchini, sausage, and garlic. Cover the grill and cook until the bottom is crisp and brown and the sausage cooked through, 7 to 10 minutes. To bake the pizza, top with the zucchini, sausage, and garlic, slide the baking sheet into the oven (or the pizza itself

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