Ready in 10 minutes, this Mark Bittman recipe from 2013 is a perfect weeknight recipe. It relies heavily on garlic, oregano and black pepper as a coating for the shrimp. Serve alongside a hearty salad...
Author: Mark Bittman
In this simple salmon recipe, a quick stint under the broiler transforms smooth Dijon mustard into a savory, caramelized crust, and a squeeze of fresh lemon juice adds just the right brightness and tang...
Author: Melissa Clark
In this blissfully easy weeknight dinner, cod and shallots are braised in butter and wine, then topped with an herbed, garlicky yogurt sauce. It's fast, flavorful and comforting, especially when served...
Author: Melissa Clark
Salt-packed capers have become a growing presence in grocery stores. They tend to be larger than capers cured in vinegar and brine, more like the flower buds that they are, and pleasingly vegetal in flavor....
Author: Amanda Hesser
There was a time when the appearance of the first ripe tomatoes would have inspired me to make the southern Italian sauce of raw tomatoes, basil, garlic and olive oil. These days, I turn to a Mexican-style...
Author: Mark Bittman
Many home cooks are comfortable with spinach but are intimidated by the unfamiliar variety of other cooking greens: chard, mustard, turnips, collards, kale and more. But it doesn't matter much which you...
Author: Mark Bittman
There was a time when the appearance of the first ripe tomatoes would have inspired me to make the southern Italian sauce of raw tomatoes, basil, garlic and olive oil. These days, I turn to a Mexican-style...
Author: Mark Bittman