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
Easy way to start cooking whole cut-up chickens in one pot. Thanks Mark Bittman! Chicken and Rice
Mark Bittman's Best Vegetable Soup, so easy to make!!!
NYT Cooking: This banana bread from Mark Bittman's "How to Cook Everything" is really something special. One-fourth of the flour is whole wheat, which contributes a kind of depth you’d miss if it weren’t there. There are walnuts — not unusual, but again, you’d miss them if they weren’t there, And the key, secret ingredient, is coconut. Which really puts the thing over the top.
Mark Bittmans Easy Pad Thai (use gluten free noodles)
NYT Cooking: Basic pancakes are simple to throw together and are guaranteed to delight a crowd. But go one step further, separating the eggs and beating the whites, and you turn the ordinary pancake into something almost soufflé-like. These also contain ricotta, for extra richness that doesn't weigh the pancakes down.
Como Fazer Pão Caseiro Todos os Dias sem Esforço? - Como Se Faz...
Garlic Shrimp Mark Bittman's Way, hands down the best garlic shrimp you've ever had!
Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce - OMG my new favorite food. Savory Oatmeal
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.