mark bittman

Simplicity is Mark Bittman's thing.  His recipes might not be ground breakingly new, but they work, and they're solid.  He doesn't over think it, case in point, his Roasted Salmon with Butter from How to Cook Everything The Basics is exactly what it sounds like: salmon, butter plus salt and pepper, and a sprinkle of parsley, if you're feeling fancy.

Mark Bittman's Roasted Salmon with Butter Recipe

(½ stick) butter

Salt and black pepper

salmon

parsley leaves

Heat the oven to 475°F. When the oven is hot, put the butter on a rimmed baking sheet and sprinkle with salt and pepper. Put the pan in the oven for the butter to melt, about 1 minute. Watch it the whole time: As soon as the foaming stops, remove the pan.

Put the salmon in the seasoned butter, skin side down, and sprinkle the top with more salt and pepper. Return the pan to the oven.

Roast until the salmon is just cooked through, 8 to 12 minutes. To see whether the fish is done, stick a paring knife between the layers of flesh; the center should be bright pink and still a little translucent. Garnish with the parsley and serve.

A quick, easy, and elegant chicken dish which comes together in one pan.

Quick and Easy Chicken Cutlets with Pan Sauce Recipe

all-purpose flour

chicken breasts, thighs, or tenders

olive oil

butter

dry white wine

water, chicken stock, or vegetable stock

parsley

lemon, quartered,

Heat the oven to 200°F. Put the flour on a plate or in a shallow bowl next to the stove. If necessary, put each cutlet between 2 sheets of sheet of plastic wrap and pound to uniform thickness; blot the chicken dry with a paper towel and sprinkle with salt and pepper.

Put the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. When the butter has melted, turn a piece of the chicken in the flour to coat it on all sides; shake off any excess. Add the floured chicken to the pan, then repeat with the next piece; work in batches if necessary to avoid crowding the pan.

Cook, adjusting the heat as needed so that the fat is always bubbling but the chicken doesn’t burn. After 2 minutes, rotate the chicken so that the outside edges are moved toward the center and vice versa (don’t flip them; you want the same side in contact with the fat). When the bottom of each piece is brown, after 3 to 4 minutes, turn them over.

Cook on the second side, adjusting the heat as described in Step 3, until the chicken is firm to the touch but still a bit pink inside, another 3 to 4 minutes. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.

Add the wine to the skillet, keeping the heat at medium-high. Let it bubble away as you stir and scrape the bottom of the pan, until about half the wine has evaporated, a minute or two. Pour in the water and continue to stir until the liquid has thickened slightly and reduced to 1/4 cup, another 2 or 3 minutes. Add the remaining tablespoon of butter to the skillet and swirl the pan around until the butter melts; turn off the heat.

Remove the chicken from the oven, and if any juices have accumulated on the platter, add them to the skillet along with the  1/4 cup parsley. Stir, taste the sauce, and adjust the seasoning. Spoon the sauce over the chicken, garnish with the remaining 2 tablespoons parsley, and serve with the lemon quarters.

[Photograph: Nick Kindelsperger] This recipe won't set off fireworks in the kitchen, or wow unsuspecting dinner guests. It's too humble for that. This recipe from Mark Bittman, to me at least, tastes like home. It's a clean-out-the-fridge kind of...

Dinner Tonight: Chicken-Fried Rice Recipe

onion,

red bell pepper, stemmed, seeded, and chopped

boneless, skinless chicken, chopped

peas

garlic, minced

fresh ginger, minced

rice

egg, lightly beaten

xiao shing wine, white wine, or water

soy sauce

sesame oil

scallions, chopped

Pour 1/2 tablespoon of the oil into a large skillet set over high heat. When hot, add the onion and red bell pepper. Cook, stirring occasionally, until browned and tender, about 5 minutes. Scoop them out with a slotted spoon and set aside. 

With the heat still on high, add the chicken. Stir often at the beginning to keep it from sticking. Cook for about 5 minutes, until they are browned. Remove the chicken with the slotted spoon and combine with the onion and bell pepper.

Pour the rest of the oil into the pan, and then add the garlic and ginger. Cook, for 15 seconds, then add the rice. Stir well to break up any clumps. When well coated in the oil, move the rice to the sides of the pan, creating a well in the center. Add the whisked egg. When it starts to set, stir it into the rice. 

Add the cooked onion, red bell pepper, and the chicken to the pan, along with the wine (or water) and the frozen peas. Continue stirring and cook for about a minute. Turn off the heat, add the soy sauce, sesame oil, and scallions. Season with salt and pepper to taste.

Photograph: ©iStockphoto.com/mstroz Since the thought of another pile of paper to manage makes me cringe, I don’t keep a file of recipe clippings for the future. I can’t remember, then, what prompted me to pull this recipe from Mark Bittman’s...

Essentials: Baked Ziti Recipe

Salt and pepper

Italian sausage, preferably bulk

garlic

tomatoes, chopped,

ziti or other large cut pasta

mozzarella, grated or chopped

Olive oil or butter as needed

Parmesan,

Bring large pot of water to boil; salt it. Heat oven to 400°F.

Distribute meat in large skillet over medium high heat and cook, undisturbed, until browned on one side, about 5 minutes. Stir and then cook another 2 minutes undisturbed. Add the onion and garlic. Lower heat to medium and continue to cook, stirring occasionally, until vegetables are soft; add tomatoes and bring to a boil. Simmer while cooking pasta, stirring and seasoning with salt and pepper to taste; do not let sauce become too thick.

Cook pasta until just tender; it should still be too hard to eat. Drain it (do not shake the colander; allow some water to cling to the noodles) and toss it with the sauce and half the mozzarella. Grease a 9-by-13-inch baking dish and spoon mixture into it. Top with remaining mozzarella and the Parmesan if using. Bake until top is browned and cheese bubbly, 20 to 30 minutes.

Cooking pasta Bittman-style means upending the traditional ratio of pasta to sauce and creating a dish with half a pound of pasta for every two to four cups of sauce. You may be skeptical, but it's certainly worth a try;...

Orchiette with Broccoli Rabe Recipe | Cook the Book

Salt

broccoli rabe,

olive oil,

garlic,

red pepper flakes,

fennel seeds (optional)

black pepper

sweet

white wine

Parmesan cheese (optional)

Cook the pasta in the boiling water for about 5 minutes before checking the first time. When the pasta is just tender, but not quite done, drain it, reserving about a cup of the cooking water. Toss the pasta with the sauce, along with some of the pasta water to keep the pasta from drying out. Taste and adjust the seasoning. Serve immediately, with the Parmesan, if you desire.

This is a delicious, savory, and flavor-packed burger that is healthier than red meat options. It will leave you happy, satisfied, and wanting to make them all over again because they are just that good.

Mark Bittman's Salmon Burgers: Savory Deliciousness On a Bun

skinned Salmon

small Red Onion

Pepper

½ Tbsp fresh Parsley Leaf

4 Hamburger Buns

1 Garlic Clove

Olive oil

Burger Condiments (Lettuce, tomato, pickles, mayo, ketchup etc.)

Add 1/3 of the salmon and 1 garlic clove to the food processor. Blend into a thick paste.

Add the rest of the salmon and onion, bell pepper, parsley, and a pinch of salt and pepper. Pulse until the mixture resembles coarse ground beef.

Make the salmon patties

Place patties under the broiler on a baking sheet and broil for 3-5 min on each side.

Cook the patties

Assemble your burger by adding all of your favorite condiments and serve!

Serve!

These are scrumptious! Thank you for adding this recipe to your (and my) repertoire!

https://www.youtube.com/watch?v=nPFDQGOCN-w

You really can have your burger and eat it (guilt-free), too! We're talking about Mark Bittman's salmon burgers. Plate up this savory burger for a healthy and out-of-this-world delicious dinner. 

Get the printable recipe card: https://cooklikeamaster.com/mark-bittmans-salmon-burgers/

Ingredients
1 ½ lb skinned Salmon
1 small Red Onion
1 Bell Pepper,
½ Tbsp Parsley
4 Hamburger Buns
1 Garlic Clove
Salt and Pepper
Olive Oil

Recipe
1. Add 1/3 salmon and garlic to the food processor, and blend into a thick paste. 
2. Add the rest of the salmon, onion, bell pepper, parsley, and a pinch of salt and pepper. Pulse until mixture resembles coarse ground beef. 
3. Form into patties, broil for 3-5 min each side, and serve.

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Top 6 mark bittman recipes from across the web

The most viewed mark bittman recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mark Bittman's Roasted Salmon with ...

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Essentials: Baked Ziti Recipe

Orchiette with Broccoli Rabe Recipe...

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The most viewed mark bittman recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine