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Showing only recipes by “Mark Bittman.”

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1599
rich-chicken-stock

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

1600
chicken-soup-with-coconut-milk-and-lemongrass

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

1601
salmon-and-potato-crisps-with-horseradish-cream

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

1700
steamed-chicken-breasts-with-scallion-ginger-sauce

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)
2138
lions-head-meatballs-in-broth

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

3600
frisee-salad-lyonnaise-style

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

3601
spaetzle-with-pepper-and-crisp-shallots

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

3602
mashed-potatoes-aligote

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

3603
asparagus-with-mushroom-cream-sauce

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

3604
mushroom-spring-rolls

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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