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...

Mark Bittman’s Shrimp In Green Sauce

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!

NYT Cooking: A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta

Summer Pasta With Zucchini, Ricotta and Basil

NYT Cooking: A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta

Mark Bittman's No Knead Bread http://www.foodpleasureandhealth.com/2014/09/mark-bittmans-no-knead-bread.html

Mark Bittman's No Knead Bread

Mark Bittman's No Knead Bread http://www.foodpleasureandhealth.com/2014/09/mark-bittmans-no-knead-bread.html

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

Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce

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

NYT Cooking: This recipe came out of a 2005 kitchen <a href="http://www.nytimes.com/2005/04/13/dining/13bitt.html">cage match</a> between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps just as deliciously. Judging by the quality of this particular dish, he succeeded.

Sesame-Crusted Fish With Butter and Ginger Sauce

NYT Cooking: This recipe came out of a 2005 kitchen <a href="http://www.nytimes.com/2005/04/13/dining/13bitt.html">cage match</a> between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps just as deliciously. Judging by the quality of this particular dish, he succeeded.

Perfect Roast Beef Recipe from 'How to Cook Everything, the Basics: All You Need to Make Great Food', by Mark Bittman

Perfect Roast Beef Recipe from 'How to Cook Everything, the Basics: All You Need to Make Great Food', by Mark Bittman

Potato Salad with Mustard Vinaigrette - Mark Bittman.  Had it with Alison Duback and loved it so much I've made it multiple times at home!!!

Potato Salad with Mustard Vinaigrette - Mark Bittman. Had it with Alison Duback and loved it so much I've made it multiple times at home!!!

This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.

Creamy Polenta With Parmesan and Sausage

This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.

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