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Showing only recipes by “Mark Bittman.”

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Rich Chicken Stock

A stock in which nothing is chopped or browned. This has the mild but rich flavor of chicken and vegetables, but none of the dark, roast...

by Jean-Georges Vongerichten and Mark Bittman


Chicken Soup with Coconut Milk and Lemongrass

A more-or-less traditional Thai dish that has been on the Vong menu since its opening, this combines bright flavors and a lovely combina...

by Jean-Georges Vongerichten and Mark Bittman


Salmon and Potato Crisps with Horseradish Cream

The sole challenge to preparing this attractively layered dish lies in taking the time to make the twelve flat lacy potato crisps; that ...

by Jean-Georges Vongerichten and Mark Bittman


Steamed Chicken Breasts with Scallion-Ginger Sauce

Occasionally, I stumble over a culinary combination so obvious that I don’t know whether to marvel over the bad luck that has kept it fro...

by Mark Bittman

Comments (2)

Lion’s Head Meatballs in Broth

These Chinese meatballs are so named because of their large size. When served in the center of cabbage leaves, the dish resembles a lion’...

by Mark Bittman


Frisee Salad Lyonnaise-Style

Everything here can be done in advance—even the poached eggs, which only need to be reheated at the last moment. Don’t be intimidated by ...

by Jean-Georges Vongerichten and Mark Bittman


Spaetzle with Pepper and Crisp Shallots

We use crisp-cooked shallots often, mostly because they’re easy and we love them; they’re onion rings taken to another level. Here, the s...

by Jean-Georges Vongerichten and Mark Bittman


Mashed Potatoes Aligote

You could easily serve this as a main course for two; it not only is substantial but has more flavor than almost anything you could serve...

by Jean-Georges Vongerichten and Mark Bittman


Asparagus with Mushroom-Cream Sauce

This is a luxurious dish, but not a difficult one. Ideally, you’d use morels, but those are usually hard to come by—shiitakes will also w...

by Jean-Georges Vongerichten and Mark Bittman


Mushroom Spring Rolls

A simple but convincing fusion dish, crispy spring rolls that are baked, not fried, and served with a spicy, nutty dipping sauce. White b...

by Jean-Georges Vongerichten and Mark Bittman

Comment (1)

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