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 No Knead Bread
Mark Bittman's No Knead Bread http://www.foodpleasureandhealth.com/2014/09/mark-bittmans-no-knead-bread.html
Mark Bittman's Easy Pad Thai
Mark Bittmans Easy Pad Thai (use gluten free noodles)
Creamy Polenta With Parmesan and Sausage
NYT Cooking: Creamy Polenta With Parmesan and Sausage
Garlic Shrimp Mark Bittman's Way, hands down the best garlic shrimp you've ever…
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 ...
Mark Bittman's Best Vegetable Soup, so easy to make!!!
Summer Pasta With Zucchini, Ricotta and Basil
NYT Cooking: 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.
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's Grilled Skirt Steak with Chimichurri Sauce
Bife grelhado saia de Mark Bittman com molho chimichurri