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Mark Bittman’s Most Popular Recipes of 2015

Mark Bittman’s Most Popular Recipes of 2015 is a group of recipes collected by the editors of NYT Cooking

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

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Light, Fluffy and Rich Pancakes

NYT Cooking: Light, Fluffy and Rich Pancakes

The {Famous} NY Times- No Knead Bread

The {Famous} NY Times- No Knead Bread - A Stack of Dishes - use hot water and let rise for 3-4 hours instead of 12-24!

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Lemony Brussels Sprout Slaw

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. (Craig Lee for The New York Times)

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Jean-Georges Vongerichten’s Ginger Vinaigrette

NYT Cooking: This recipe is an adaptation of one found in Jean-Georges Vongerichten�s and Mark Bittman's cookbook, �Jean-Georges: Cooking at Home with a Four-Star Chef.� <br/><br/>Fresh ginger, lime juice and sherry vinegar are the star players in this simple, sophisticated dressing that will make any salad sing. After putting it together, let it rest for a day so the flavors can meld.

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Chickpea Ratatouille #vegan #glutenfree #recipe 86lemons.com

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Cacio e Pepe

NYT Cooking: It is among the most basic, simplest pastas there is, and suddenly trendy to boot. Why? Because when made right, it is incredible.

Mark Bittman's Easy Pad Thai — Recipe Reviews

Mark Bittmans Easy Pad Thai (use gluten free noodles)

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Ribollita

NYT Cooking: Even vegetable stews can have more vegetables. This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes. It's simply a matter of bringing the other vegetables together in a simmer, then adding the kale and topping with the toast. The whole dish bakes in the oven for a few minutes to%2...