Mark bittman

In his latest book, Bittman shares 100 iconic dishes prepared three ways: the easy version; the vegan version; and the all-out version.

Takes the fear out of frying with a foolproof explanation and a universally loved snack as your reward.

Fresh Bread

Diablo Shrimp

A fresh tomato is a beautiful thing — which is all the more reason to slice it, mash it, crush it, or stuff it.

Five simple ingredients – cream, vanilla, salt, eggs and sugar – make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small propane torch to achieve the crackly sugar top, but this version offers a simpler (and safer) solution: your oven's broiler. One thing to note: Be sure to let the custard set for several hours in the refrigerator before brûléeing the top, otherwise you'll end up with soupy custard.

Makes 4 servings Time 20 minutes This is both one of the simplest and best pasta recipes I can think of. Rather than cooking a sauce, you just (vigorously) stir everything together in a big bowl. Good all the time (even for breakfast), but especially at midnight.

Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort — only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. (We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after…

The ingredients of this classic Portuguese soup meld beautifully under pressure, so you only need water—no stock—to get a savory, rich broth.

Meet Mark Bittman, New York Times food columnist, bestselling author, and creator of the VB6 philosophy -- that is, vegan before six. About a decade ago,

This mac and cheese recipe takes advantage of the starchiness of noodles to make a creamy cheese sauce without a roux or béchamel.

This Philippine classic has been called the best chicken dish in the world by a number of my friends and readers. It is cooked in liquid first, then roasted, grilled, or broiled. Here, however, the initial poaching liquid is reduced to make a sauce to pass at the table for both the chicken and white rice, the natural accompaniment. The coconut milk isn’t mandatory, though it does enrich the sauce considerably.

Mark Bittman's new VB6 Cookbook is the perfect representation of his VB6 philosophy: eat healthy vegan meals all day, then enjoy all your favorite foods

This makes for an impressive, rich brunch, and is one of the best egg dishes for a small crowd—you can cook a lot at one time.

This was given on the web as the simplest chicken recipe there is and perhaps the easiest as well. As if that isn't enough, you can change the flavoring every time you make it so you'll never get tired of it, either. For example, you may substitute a combination of herbs for the single herb in the ingredients. Also check the variations for other flavorings. In the comments following this recipe some responders criticized the name of this recipe as being gross, citing the "chicken parts."…

The omniscience of Amatriciana; cheap and good wine; and vegetables instead of pasta (sometimes) I can see myself turning into a boring old man, spinning […]

How to Make Delicious Vegetable Soup 12 Different Ways from InStyle.com

How to Make Dinner Faster, Simpler, and Better—with 4 Tips from Mark Bittman photo

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Mark Bittman's veggie soup!