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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

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

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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.

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

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Mark Bittman’s Baked Cinnamon Apples Recipe

Mark Bittman’s Baked Cinnamon Apples Recipe

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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!

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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)

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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.

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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.

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Mark Bittman's Easy Pad Thai — Recipe Reviews

Mark Bittmans Easy Pad Thai (use gluten free noodles)

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