There are two rather different dishes known as migas—there's a version from Spain, the original, which is made with leftover bread, garlic, and sometimes a little meat such as chorizo or bacon. But there's also the Tex-Mex style which...
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My goal with this recipe was to try out the much-championed cold pan method for cooking pork chops, which involves starting with cold chops and a cold pan and cooking them slowly and gently. The advantage of the method...
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I've never used semolina in a dessert, but Mark Bittman's take sounds just light and decadent enough to merit a try. Described as "somewhere between a cake and a pudding," that semolina is exactly where I want to be. The...
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There are only two ounces of meat per person in this recipe, but don't worry—you won't miss a thing. A mix of spicy, sweet, and sour flavors make for a food party in your mouth. I love using flank or...
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Cooking pasta Bittman-style means upending the traditional ratio of pasta to sauce and creating a dish with half a pound of pasta for every two to four cups of sauce. You may be skeptical, but it's certainly worth a try;...
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The following recipe is from the March 11th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I'm one of those people who is guilty of never eating breakfast—unless cold pizza counts. It's...
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Making bread is always a fun and rewarding endeavor. I've heard those who regularly make and knead their own bread even develop some pretty muscular forearms in the process. While I'm all for getting toned while making bread, sometimes I...
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Sweet potatoes and a bacon dressing add welcome warmth and depth to this spinach salad from Food Matters: A Guide to Conscious Eating. The recipe only calls for two slices of bacon, so don't feel guilty about the porky treat....
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Unless it's truly necessary, I don't usually mix cooking methods when grilling. When I want to grill something, I want to be grill-side, cooking it from start to finish. Since I'm doing more grilling indoors at the moment, I...
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Last week on NPR, Mark Bittman
recommended savory oatmeal like it ain't no thang. "At lunch, you might have that same bowl of oatmeal, with perhaps um, oh, I don't know,
scallions and soy sauce on top..." Ever curious about oatmeal, we tried it.
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