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; my recipe calls for six cloves, but twice that amount is not unreasonable. <br/><br/>Sh...
NYT Cooking: Creamy Polenta With Parmesan and Sausage
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.
A Healthy Breakfast: Mark Bittman's Cornmeal Pancakes — Recipe Review
Recipe - Crustless ‘Quiche’ - Mark Bittman - NYTimes.com - this is the recipe
Garlic Shrimp Mark Bittman's Way, hands down the best garlic shrimp you've ever had!
Mark Bittman's Grilled Mediterranean Chicken Thighs Recipe | Serious Eats