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...

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Easy way to start cooking whole cut-up chickens in one pot. Thanks Mark Bittman! Chicken and Rice

Easy way to start cooking whole cut-up chickens in one pot. Thanks Mark Bittman! Chicken and Rice

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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!

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This banana bread from Mark Bittman's "How to Cook Everything" is really something special One-fourth of the flour is whole wheat, which contributes a kind of depth you’d miss if it weren’t there There are walnuts — not unusual, but again, you’d miss them if they weren’t there, And the key, secret ingredient, is coconut

This banana bread from Mark Bittman's "How to Cook Everything" is really something special One-fourth of the flour is whole wheat, which contributes a kind of depth you’d miss if it weren’t there There are walnuts — not unusual, but again, you’d miss them if they weren’t there, And the key, secret ingredient, is coconut

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Mark Bittman's Best Vegetable Soup, so easy to make!!!

Mark Bittman's Best Vegetable Soup, so easy to make!!!

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This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.

This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.

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Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce Recipe | Food & Wine

Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce Recipe | Food & Wine

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Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce - OMG my new favorite food. Savory Oatmeal

Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce - OMG my new favorite food. Savory Oatmeal

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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.

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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Mark Bittmans Easy Pad Thai  (use gluten free noodles)

Mark Bittmans Easy Pad Thai (use gluten free noodles)

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