Tagged with Mark Bittman …

Roasted Chicken with Preserved Lemon

Roasted Chicken with Preserved Lemon

When was the last time you roasted a whole chicken?  I don’t do it nearly as often as I’d like, usually favoring quick preparations with cut-up chicken parts, especially thighs. (Don’t talk to me about boneless, skinless breasts, the bane of my life.)  But the mouthwatering photo in the December 16 New York Times Magazine … Continue reading →

No, no, Mark, say it ain’t so!

I’m in shock.  Today marks the end of Mark Bittman’s Minimalist Column in the New York Times.  Mark, Mark, how will we continue without you? Well, it won’t be cold turkey, fortunately.  We’ll still find him in the Opinion section (where he will advocate for good food practices and policies), and also, he assures us, … Continue reading →

Baked Eggs

This is so simple, I wonder that I don’t think of making it more often.  As usual, it was Mark Bittman in the New York Times who reminded me.  It’s always you, Mark! His recipe had a slice of tomato in the bottom, something I took the trouble to make a special trip to the market … Continue reading →

Seafood Paella

Have I mentioned how much I like Mark Bittman?  The New York Times food writer, blogger, and star of many cooking shows on public television, has a down-to-earth approach to the kitchen, and a firm grasp on what is or is not doable for the time (and technique)-challenged home cook. I had printed out and … Continue reading →

Barley Risotto

I’ve been meaning to make barley risotto for ages, but just got around to it recently.  It is more or less just like making the rice version (see my post of September 30, 2008), but with barley, the kind with the hull removed.  I used Shiloh Farms hulled barley. I used Mark Bittman’s excellent recipe in … Continue reading →