Mark Bittman on Muck Rack

Mark Bittman Verified

New Yawk
Opinion Columnist and New York Times Magazine Food Columnist — New York Times

Writer, New York Times; author, How to Cook Everything, The VB6 Cookbook, etc. Note: RT is not an endorsement; sarcasm in use.

Marcella Hazan’s Tomato Sauce — Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.

Pasta Aglio, Olio e Peperoncino — Ingredients Put a pot of salted water on to boil. Remove the stems of the peperoncini, halve them lengthwise, then slice them into 1/4-inch lengths. Put the oil, garlic and peperoncini in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden, 2 to 3 minutes.
Aug 30, 2015

@tarlbot This is pretty close (but add some fresh-squeezed lemon juice at the end):…

Banana Bread Recipe - NYT Cooking — Ingredients Heat the oven to 350 degrees. Grease a 9- by 5-inch loaf pan. Mix together the dry ingredients. With a hand mixer, a whisk, or in the food processor, cream the butter and beat in the eggs and bananas. Stir this mixture into the dry ingredients; stir just enough to combine (it's okay if there are lumps).

Zuni Cafe Chicken — You don't need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers - but you do need a hot one, and a day or so to dry-brine the bird before using it Rodgers's technique, which involves drying and seasoning the chicken, then flipping it while cooking, results in a wonderfully browned bird, with crackling skin and moist meat It's simple but lively

No-Bake Blueberry Cheesecake Bars — There are those who may not find this sweet enough, and if that's the case I recommend adding a quarter cup or so of sugar instead of increasing the honey, because you don't want the honey flavor to become overpowering Other flavor possibilities to add with the blueberries: any citrus you like; a teaspoon or so of very finely ground coffee or cocoa; or chopped raisins or, I suppose, chocolate chips I prefer the straight honey-lemon combination, unadulterated.
Aug 22, 2015

RT @nytimes: Simple, no-bake cheesecake bars with plenty of fresh blueberries

23 Easy and Delicious Pastas to Make Tonight

Things You Should Make, Not Buy

Aug 21, 2015

I love this @NYTFood collection: Things you should make, not buy…

Show 4 more tweets from Sarah Nassauer, Kim Severson and others...

Blowout Rib-Eye Recipe - NYT Cooking — A huge rib-eye, cooked slowly then quickly - whether on a grill or in the oven - will yield perfectly cooked meat The cost of the cut may seem like a lot to pay for a piece of meat, but if it's local and well raised, with better flavor, texture and karma than cheaper commodity beef, it's worth it for a table of four You might think sauce is overkill with a rib-eye like this, but playing steakhouse chef means dreaming up the accompanying sauces that you would most like to see on the table
Aug 19, 2015

My lunchtime read:… [Full disclosure, I ate a 3 day old bagel and some vending machine stuff for lunch]

Salmon Roasted In Butter — This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort It's astonishingly easy In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip, remove the skin, then allow to roast a few minutes more

Pasta With Green Meatballs and Herb Sauce — Before you use herbs as a main ingredient - it helps to know which ones work on a grand scale Parsley, obviously, works in abundance: it's clean-tasting, pleasantly grassy and almost never overwhelming You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans
More Articles →
Aug 08, 2015

man bites dog: A study about butter, funded by the butter industry, found that butter is bad for you

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