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    You are in: Home / Cookbooks / Famous Chefs - Mark Bittman recipes
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    21 recipes in

    Famous Chefs - Mark Bittman recipes

    A collection of recipes by Mark Bittman. Please let me know you if you find any recipes which should be added to this cookbook, thanks!
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    This is from Mark Bittman. Everybody loves it even those who hate coleslaw. So, I had to post it.

    Recipe #187777

    Variation: Creamy peanut soup Like velvet, but peanutty velvet: Omit the collards or kale. Then in step 3, along with the peanut butter, stir in 1 cup heavy cream, rice milk, or coconut milk, either made from scratch or canned (use ½ can, slightly less than 1 cup, with a little water). Use an immersion blender to puree the soup in the pan. Or cool the mixture slightly, pour into a blender, and puree carefully. Gently reheat the soup, taste and adjust the seasoning, and garnish with the remaining peanuts.

    Recipe #271533

    I love Mark Bittman! This comes from "How to Cook Everything." This was my first time making biscotti, and they came out absolutely wonderful -- this was such an easy recipe. Best of all, he gives it not as a recipe, but as a template; you can essentially add anything and make whatever kind of biscotti you want. The only near-problem I found is that the 30 minute initial cooking time was too long for me; the edges of my logs were quite brown. Next time I'll try for 25-28 minutes, and go a full 20 minutes for the second round in the oven. The serving size is based on half biscotti; I got 24 very large biscotti, and consider half a cookie a serving.

    Recipe #268943

    This recipes calls for Millet, but you could also try quinoa, teff, or cracked wheat.

    Recipe #262897

    Recipe #164427

    I haven't tried this yet, but I like the idea of the meat with cinnamon. It comes from Mark Bittman's "The Best Recipes in the World...

    Recipe #170645

    Recipe #243987

    I found this simple yet flavorful Indian recipe in "The Best Recipes in the World" by Mark Bittman, a cookbook given to me for Christmas.

    Recipe #165089

    7 Reviews |  By chia

    from today's ny times, courtesy of mark bittman

    Recipe #119291

    1 Reviews |  By chia

    from today's ny times this recipe is from the minimalist, mark bittman.

    Recipe #114598

    This is a wonderful recipe! It was an inspiration from Mark Bittman's book, How To Cook Everything. I make it when I'm in the mood for fried chicken but want something a little healthier. I've tried using barbecue sauce for dipping but the hoisin sauce really makes the dish. I have also used firm tofu for this and it works but my husband and I have agreed that soft or silken is best!

    Recipe #113323

    4 Reviews |  By Bergy

    This is originally from the "How to cook Everything" cookbook by Mark Bittman but I have tweeked it a bit.. It is a really tasty recipe and ever so easy to do once you are at the stage of having the cooked cleaned Fava beans.

    Recipe #95967

    This is from the cookbook "The Minimalist Cooks Dinner" by Mark Bittman. This isn't a "real" cassoulet, which takes a long time to cook, but it gives you the same kind of hearty meal, in less than an hour.

    Recipe #25805

    An elegant-looking appetizer that requires minimal effort. Posted by request, from Mark Bittman's "The Minimalist Cooks at Home"

    Recipe #40762

    An adopted recipe from my dear friend Shelly: "From Mark Bittman's "How to Cook Everything." The beans tend to "pop" during cooking and a few may land on the bottom of your oven." Feel free to change the seasonings, and I have extended the cooking time due to reviews that they weren't Crispy enough.

    Recipe #66236

    This recipe was in the local newspaper. It is an adaptation from a recipe by Mark Bittman in "How to Cook Everything, Holiday Cooking". I haven't tried it yet but reading the recipe made my mouth water.

    Recipe #76583

    Simple, cheap, hearty and delicious. From Mark Bittman's "How to Cook Everything." I love cause there's no need to presoak the beans.

    Recipe #83937

    From Mark Bittman. This is a flavorful, crunchy recipe. If you like curry, you'll love this chicken. The flour paste creates a crispy coating for the chicken.

    Recipe #88406

    This is a great recipe, modified from a Mark Bittman recipe. You can also use stew meat if you like.

    Recipe #91091

    2 Reviews |  By chia

    it doesn't get much easier than this. you can serve this as an appetizer or a main course. courtesy of mark bittman.

    Recipe #95554

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