HTCE Fast: Broiled Ziti

IMG_0198

All the flavors of a classic baked ziti, but more bubbly crust and way less time. Crowd-pleasers don’t come much easier than this.

Salt
3 tablespoons olive oil, plus more for greasing the baking sheet
1 medium onion
2 garlic cloves
One 28-ounce can crushed tomatoes
Pepper
1 pound ziti
1 pound mozzarella cheese, preferably fresh
4 ounces Parmesan cheese (1 cup grated)

Continue reading

Posted in American, Italian, Mark Bittman Books, Recipes

Every Last Bit

Photo by Grant Cornett

Photo by Grant Cornett

“What’s this?” I asked on my first visit to Seki, an unassuming izakaya — a Japanese bar with food — in a quiet corner of Washington. The menu was typically simple, listing sashimi, fried octopus, grilled eel, tempura, pickles, skewered chicken hearts and monkfish livers. And something I’d never seen before: ara yaki.

“Oh,” said Cizuka Seki, who runs the restaurant with her father, Hiroshi, a short, stout, gruff but pleasant man who trained in washoku, traditional Japanese cuisine, in Tokyo. “We roast fish scraps, the leftovers from butchering the best fish.”

“And you serve it with . . . ?”

“Nothing.”

 

Posted in Japanese, Recipes, Seafood

Mexican Grilled Corn + Six Sauces

We’re talking about grilling this month on #BittmanTopics, and Mexican-style grilled corn makes an easy, vegetarian snack or side dish. Lots of ways to sauce it, too—I’ve included six here. What are you grilling? Let me know in the comments.

Photo by Fred Conrad

Photo by Fred Conrad

Everyone has an opinion about the best way to grill corn. Some swear you have to soak the ears in the husk before grilling. Some say you should peel back the husk, remove the silk, then butter and season the corn and wrap it back up to grill.

Personally, I love the charred, popcorn-like flavor that corn gets when it’s exposed directly to the flame, so I grill my corn out of the husk and until it’s browned — really browned — in a few places; as it happens, this usually leaves other parts bright yellow. Not only is this super-easy but it results in the kind of flavor I associate with the crunchy street corn of Mexico. Read the rest of this article and get the recipe here.

 6 Sauces for Grilled Corn

  1. Mayonnaise with lime juice, chili powder, salt, and pepper
  2. Olive oil, chopped basil, and Parmesan
  3. Crumbled feta, plain yogurt, lemon juice, oregano and cumin
  4. Mayo, minced garlic, pimentón and parsley
  5. Coconut milk, cilantro, and mint
  6. Simplest: Butter, salt, and black pepper

 

Posted in Bittman Topics, Mexican, Produce, Recipes

HTCE Fast: Recipe-Free Steamed Fish

IMG_4212

Here’s how to make steamed fish without a recipe, with any vegetables you like or have on hand—a foolproof, versatile technique with a built-in side dish.

Continue reading

Posted in Mark Bittman Books, Produce, Recipes, Seafood

This Month on #BittmanTopics: Grilling

Whether you’re cooking it, eating it, growing it, or reading about it, food brings people together. Welcome to #BittmanTopics: a place where we can all share ideas about a different food-related topic each month. In case you missed the first installment, here’s how it works, and here’s what we talked about in April.

Photo by Francesco Tonelli for the New York Times

Photo by Francesco Tonelli for the New York Times

For many of us, May is a transitional month: it starts as spring and ends around Memorial Day, often with heat and humidity. Grills are coming out of hibernation; I’d like to hear what you’re doing about that.

There is nothing more iconic than the burger, and there’s no denying that the grilled burger is pretty tasty. But there are lots of ways to venture beyond the basic, whether you’re doing it for taste or because the true cost of a cheeseburger is so high. You don’t even need meat: I’ve been doing the less-meatarian thing for a while now (and even wrote a book on it), and most of these 101 fast recipes for grilling are vegetarian. Have a look.

Photo by Sam Kaplan for the New York Times

Photo by Sam Kaplan for the New York Times

Meanwhile, what’s your favorite—or most unexpected—thing to throw on the grill? How do you cook vegetables outside? Do you cut back on meat when you’re grilling, or go (forgive me) whole hog? Whether you’re a grillmaster or a first-timer, join us this month on Facebook, Twitter, Instagram, or in the comments below with #BittmanTopics. And keep an eye out for details about a tweetchat, which I’ll be hosting later this month thanks to Natalie Shrock’s suggestion on Facebook.

HTCE Fast: Korean-Style Chicken and Vegetable Pancakes

Bittman_KoreanPancake_5

Korean pa jun are a delicious take on scallion pancakes: fluffy, crisp, and loaded with all sorts of vegetables. Add ground chicken to the mix and dinner is served.

4 tablespoons vegetable oil, plus  more as needed
8 ounces ground chicken
Salt and pepper
2 eggs
2 cups flour
4 scallions
1 carrot
1 small zucchini
1 tablespoon rice vinegar
3 tablespoons soy sauce
1 teaspoon sugar

Continue reading

Posted in Mark Bittman Books, Produce, Recipes

HTCE Fast: Hard-Boiled Eggs with Dijon-Paprika Mayo

IMG_0181

Hard-boiled eggs with Dijon mayo have the flavors of deviled eggs without the hassle. Not sure why I never thought of this before now, but . . . they’re beauties.

4 eggs
Ice cubes
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon paprika more for garnish
Salt and pepper

Continue reading

Posted in American, Mark Bittman Books, Recipes