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:

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  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

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  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

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  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

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  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

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  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

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  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.