Mark Bittman Recipes
Mark Bittman is a noted journalist and prolific food writer. His cookbooks are noted for their simple, approachable tone. He was a food writer for The New York Times and has also been a regular contributor to The Today Show and NPR.
Recipes
The following are recipes that I've tried or adapted by Mark Bittman:
Burmese Chicken Cauliflower Curry
This is an adapted Mark Bittman recipe that reminds me of a Burmese curry that my parents would make. The complex curry flavors are allowed…
August 17, 2019
Broiled Miso-Glazed Fish
Miso Black Cod was made famous by the groundbreaking Japanese chef Nobu Matsuhita. In his recipe he usually grills this marinated buttery…
March 10, 2019
Sautéed mushrooms
I make sautéed mushrooms for my family’s thanksgiving spread every year and I’ve gathered the following tips from various chefs such as Mark…
November 23, 2018
Cornmeal Crusted Catfish
Mark Bittman wrote up how to cook White Fillet a Dozen Ways in broad steps and this is my take on one of his preparations. I’ve added…
October 01, 2018
Poached Fish Curry over Zucchini
This is another of the recipes Mark Bittman published a simple guide to cooking fish in a variety of ways. While I’ve used cod in this…
September 28, 2018
Poached Cod in a Fennel Tomato Saffron Broth
Mark Bittman published a simple guide to cooking fish in a variety of ways. While I’ve used cod in this recipe, he notes specifically that…
September 23, 2018
Pasta Frittata
I’ve adapted this Mark Bittman NYTimes Recipe many times using either leftover pasta from previous dinners, or a box of mac and cheese from…
May 06, 2017
Written by Will Chiong who lives and works in New York building useful things.