This recipe is by Mark Bittman. Tell us what you think of it at The New York Times - Dining - Food.

This recipe is by Mark Bittman. Tell us what you think of it at The New York Times - Dining - Food.

NYT Cooking: Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from chilies, scallions, and, mostly, garlic. I find it difficult to use too much garlic here, and have never really reached the outer limit; my recipe calls for six cloves, but twice that amount is not unreasonable. <br/><br/>Sh...

NYT Cooking: Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from chilies, scallions, and, mostly, garlic. I find it difficult to use too much garlic here, and have never really reached the outer limit; my recipe calls for six cloves, but twice that amount is not unreasonable. <br/><br/>Sh...

Garlic Shrimp Mark Bittman's Way, hands down the best  garlic shrimp you've ever had!

Garlic Shrimp Mark Bittman's Way, hands down the best garlic shrimp you've ever had!

Mark Bittman’s grilled skirt steak gets the Argentinean treatment. The Minimalist serves it with tangy chimichurri sauce made with parsley and garlic.

Mark Bittman’s grilled skirt steak gets the Argentinean treatment. The Minimalist serves it with tangy chimichurri sauce made with parsley and garlic.

Mark Bittman baked falafel.  This is a great recipe. Don't attempt to sub canned chickpeas, just used the soaked raw dry beans. Use lemon juice instead of water in the tahini sauce for more flavor.

Mark Bittman baked falafel. This is a great recipe. Don't attempt to sub canned chickpeas, just used the soaked raw dry beans. Use lemon juice instead of water in the tahini sauce for more flavor.

Mark Bittman, of the meal-kit service Purple Carrot, shares some of his favorite vegan recipes. Bonus: They also happen to taste amazing.

Mark Bittman, of the meal-kit service Purple Carrot, shares some of his favorite vegan recipes. Bonus: They also happen to taste amazing.

Like cabbage, raw brussels sprouts do well when shredded and mixed with a tart apple, lemon juice and zest, and a dressing of Dijon mustard and mayonnaise It’s not a traditional slaw, but the concept is the same Serve this immediately, or give it some time in the fridge to let the flavors meld

Like cabbage, raw brussels sprouts do well when shredded and mixed with a tart apple, lemon juice and zest, and a dressing of Dijon mustard and mayonnaise It’s not a traditional slaw, but the concept is the same Serve this immediately, or give it some time in the fridge to let the flavors meld

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