(43 Recipes) Bittman Recipes

Incredible! 5.0/5
(1 rating)

Very easy & tasty lentil dish!
This can be made soupy or more of a stew (decrease the vegetable stock to 2 cups and add browned chicken thighs) Submitted by: HANNABEE1

Incredible! 5.0/5
(1 rating)

From http://bitten.blogs.nytimes.co
m/2009/07/20/rice-noodles-
and-squid/Submitted by: JUSTWRITE718

Incredible! 5.0/5
(1 rating)

Found this yummy recipe for cinnimon rolls thinking about making it my Sunday Sleepin recipeSubmitted by: LADYVA73

Incredible! 5.0/5
(1 rating)

Submitted by: JENSHAINES

Incredible! 5.0/5
(1 rating)

My husband and I are addicted to Mark Bittman's NY Times column, The Minimalist. This can, of course, be made vegetarian without the anchovies. I made this today, but I added yukon gold potatoes. I used too many anchovies though.Submitted by: JESSIELME

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Submitted by: DOKEYOKEY

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Submitted by: RAINBOWACTIVIST

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Submitted by: KIMRAJAL

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Makes fabulous small meatballs.Submitted by: VENDRAZI

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Adapted from Marc Bittman to be lower in fat and sugar. Submitted by: CHIGIRL410

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Home made waffles from Mark Bittman's "How to Cook Everything." Light and crispy, there's nothing like them. Totally worth the calories. Submitted by: EMI101908

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Submitted by: CYLLIE

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From How to Cook Almost Anything VegetarianSubmitted by: DOGLADY13

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Mark "The Minimalist" Bittman's pork-fennel burger, only "Sparked" (i.e. not adding all that fat, and smaller burger size)
http://www.nytimes.co
m/2010/05/26/dining/26mini
rex1.html?ref=diningSubmitted by: AMAZINGANN

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Submitted by: MTKAMARGOT

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From the 101 Simple Salads for the Season articleSubmitted by: SCOUT1222

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Yogurt muffin variation from "How to Cook Everything," p. 250.Submitted by: SOUPCANN314

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A vegetable-packed remake of a classic comfort dish. Forgo the high-fat crust used in traditional pot pie and serve this 30 minute meal atop brown rice or whole wheat fettuccine. From the November 2010 issue of Runner's WorldSubmitted by: RENEGADE13

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Saw this one on the Today show this morning. Think I may make it tonight or tomorrow night. You can omit the pork to make it vegetarian.Submitted by: CYBERHIKER

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Thick, hearty bread (not fluffy), but very easy to make.
This is the basic recipe - can use different flour, combine different flours (such as corn, white, rye, etc) or add grains, like quinoa, or nuts fruits. Serving size is based on 1/8 of a loaf, so either 8 chunky slices or 2 pieces if cut into 16 very thin slices. To add whole grains, like cracked wheat, quinoa or millet, soack .5 cup in a small bowl, covered with water for 30 min, drain, and fold into bread as you would nuts, fruit, etc,Submitted by: HANNABEE1

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This is a super creamy custard. Easy to prepare, but very elegant. Good for vegetarian main dish, breakfast, lunch, brunch or dinner. Can be served hot, warm, or cold.Submitted by: BIZYGAL

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I don't like eggs very much, but when beaten with the parmesan, it loses a bit of the eggy omelet taste. SO GOOD and will keep you full all morning!
The real recipe doesn't specify the vegetables to use, but I think these taste best. Potatoes, red bell peppers, tomatoes, and corn all work well in this, too!
(picture shows tomatoes, but these are not necessary)Submitted by: KBRENNANATOR

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Submitted by: RONICAJAY

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http://www.runnersworld.com/ar
ticle/0,7120,s6-242-303-50
4-13847-0,00.htmlSubmitted by: BROCOLIJOLI

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These are ethereal, clouds of egg made into cakes; they also develop a very nice crust. This recipe replaces the 1 cup milk with 1/2c soy plain yogurt and 1/2c. Almond Breeze. We also added in some ground flaxseed for fiber and Omega-3s, bananas for sweetness and fruit, and cinnamon. As fluffy and delicious as Bittman's recipe! Submitted by: 17REASONS

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Submitted by: ROBBIEROSS

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Submitted by: AGREATPOEM

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Mark Bittman recipeSubmitted by: PEGGYLARSON

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Submitted by: PEGGYLARSON

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Borrowed from Runner's World's Mark Bittman.Submitted by: BEANTOWNSLOSER

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Taken from Mark Bittman's article in Runner's World MagazineSubmitted by: BEANTOWNSLOSER

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Substituted sausage for the ham, and used extra sausage and less shrimpSubmitted by: TAPPER42ND

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Submitted by: FITSWSTUDENT

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1/2 whole wheat, 1/2 regular flourSubmitted by: EISHAARMSTRONG

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Submitted by: AMELIAWISE4

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Vegan dishSubmitted by: PEGGYLARSON

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Submitted by: PHATBEETZ

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Submitted by: BABIBABI

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Makes 16, 1/4 cup pancakesSubmitted by: SILVERTEACH

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Submitted by: SILVERTEACH

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Absolutely delicious - way beyond what it seems from just the ingredients!Submitted by: IGNI13

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From Mark Bittman's Food Matter's CookbookSubmitted by: ROGERSCA

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From Mark Bittman's Food Matter's Cookbook.Submitted by: ROGERSCA