Pinterest • Dünyanın fikir kataloğu

Mark Bittman’s Most Popular Recipes of 2015

Mark Bittman’s Most Popular Recipes of 2015 is a group of recipes collected by the editors of NYT Cooking

pin 28
heart 2

Mark Bittman's Chickpea Ratatouille #vegan #glutenfree #recipe

pin 159
heart 5

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

pin 5,3k
heart 437
speech 3

Light, Fluffy and Rich Pancakes

This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.

pin 75
heart 5

The {Famous} NY Times- No Knead Bread

The {Famous} NY Times- No Knead Bread - A Stack of Dishes - use hot water and let rise for 3-4 hours instead of 12-24!

pin 363
heart 20

Mark Bittman - How to Freeze Food

Mark Bittman's Ultimate Guide to Freezing Food || Bittman swears by his freezer because it enables him to extend the life of foods, save money by buying in bulk, and save time by storing preprepped ingredients for future meals. Here are his tips.

pin 56
heart 9

Mark Bittman’s Baked Cinnamon Apples Recipe

Mark Bittman’s Baked Cinnamon Apples Recipe

pin 11

Lemony Brussels Sprout Slaw

Like cabbage, raw brussels sprouts do well when shredded and mixed with a tart apple, lemon juice and zest, and a dressing of Dijon mustard and mayonnaise It’s not a traditional slaw, but the concept is the same. Serve this immediately, or give it some time in the fridge to let the flavors meld. (Craig Lee for The New York Times)

pin 548
heart 36
speech 1

Spinach Lasagna

Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-bake noodles or frozen spinach. It's all good either way. (Photo: Craig Lee for NYT)

pin 101
heart 2

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.

pin 28
heart 3