#mark bittman

[flintandpyrite]

And this is what we did for dinner. Sourdough spread with cultured butter and sprinkled with minced garlic. Oil-packed sardines and chives on top. Pickles on the side, plus a simple green salad with the yogurt-herb-anchovy dressing from Andy Baraghani I blogged about back in February. Top 10 summer dinners. Or anytime dinners tbh.

[writerly-ramblings]

Books Read in March:

1). Garments Against Women (Anne Boyer)

2). Our Spoons Came from Woolworths (Barbara Comyns)

3). Enter Ghost (Isabella Hammad)

4). During the Reign of the Queen of Persia (Joan Chase)

5). Animal, Vegetable, Junk (Mark Bittman)

6). The Gospel of Orla (Eoghan Walls)

7). State of Wonder (Ann Patchett)

8). Occasional Prose (Mary McCarthy)

9). The Hero of This Book (Elizabeth McCracken)

10). The Tea Ceremony (Gina Berriault)

11). Double Blind (Edward St. Aubyn)

12). Rapture (Susan Minot)

13). Remembered Rapture: The Writer at Work (bell hooks)

14). The Friend Who Got Away (ed. Jenny Offill and Elissa Schappell)

15). The Art of Waiting: On Fertility, Medicine, and Motherhood (Belle Boggs)

16). Birnam Wood (Eleanor Catton)

17). How to Think Like a Woman (Regan Penaluna)

[yourcosmichomegirl]

BOOK recommendations - from an AQUARIUS:

You can actually help the collective, just by focusing on your own personal growth, but you should already know that.

[allwaysfull]

How To Cook Everything Fast | Mark Bittman

[binsofchaos]

COOKED BEANS, THE QUICK-SOAK WAY 

Makes 6 TO 8 Servings, Time 2 hours to soak plus 30 minutes - 2 hours to cook, depending on the bean, largely unattended. 

My favorite method and the easiest way to cook beans because most of the time they aren’t cooking at all; they’re soaking. Incredibly, if you start a pot of dried beans from scratch without soaking and start a pot with this method, both will be ready at about the same time, with no difference in taste or texture. What changes is that you don’t have to check as much or add water as often if you soak them. If you’re cooking lentils or split peas—which take no more than 30 minutes to get tender— always follow the no-soak variation. 

INGREDIENTS 

1 pound dried beans (any kind but lentils, split peas, or peeled and split beans), washed and picked over 

Salt and freshly ground black pepper 

INSTRUCTIONS 

1. Put the beans in a large pot with a tightly fitting lid and cover with cold water by 2 to 3 inches. Bring the pot to a boil and let it boil, uncovered, for about 2 minutes. Cover the pot and turn the heat off. Let the beans soak for about 2 hours. 

2. Taste a bean. If it’s tender (it won’t be done), add a large pinch of salt and several grinds of black pepper. Make sure the beans are covered with about an inch of water; add a little if necessary. If the beans are still hard, don’t add salt yet, and cover with about 2 inches of water. 

3. Bring the pot to a boil, then adjust the heat so that the beans bubble gently. Partially cover and cook, stirring infrequently, checking the beans for doneness every 10 or 15 minutes, and adding a little more water if necessary. If you haven’t added salt and pepper yet, add them when the beans are just turning tender. Stop cooking when the beans are done the way you like them, taste and adjust the seasoning, and use immediately or store. 

Cooked Beans, the No-Soak Way

 This is the only way to cook lentils, split peas, and other very small legumes, but it’s fine for other beans too; they’ll go from raw to mushy very slowly: Put the beans in a large pot with a tightly fitting lid and cover with cold water by 2 or 3 inches. Bring the pot to a boil, then reduce the heat so that the beans bubble gently. Partially cover and cook, stirring infrequently, checking the beans for doneness every 10 or 15 minutes, and adding a little more water if necessary. When the beans start to get tender, add a large pinch of salt and several grinds of black pepper; stop cooking when the beans are done the way you like them, taste and adjust the seasoning, and use immediately or store. 

Cooked Beans, the Long-Soak Way

No more than 12 hours of soaking, please, or your beans will become mushy and bland: Put the beans in a large pot with a tightly fitting lid and cover with cold water by several inches. Leave them to soak for 6 to 12 hours, then drain and return them to the pot. Cover with about 2 inches of water, bring to a boil, and reduce the heat so that the beans bubble gently. Partially cover and cook, stirring infrequently, checking the beans for doneness every 10 minutes or so, and adding a little more water if necessary (frequent checking is important: long-soaked beans turn from tender to mushy rather fast). When the beans start to get tender, add a large pinch of salt and several grinds of black pepper; stop cooking when the beans are done the way you like them, taste and adjust the seasoning, and use immediately or store. 

5 Ways to Flavor Beans as They Cook

 Add any of the following ingredients to the pot, alone or in combination, when you start cooking the beans. 

1. Herbs or spices: A bay leaf, a couple of cloves, some peppercorns, thyme sprigs, parsley leaves and/or stems, chili powder, or other herbs and spices 

2. Aromatics: An unpeeled onion, a carrot, a celery stalk, and/or 3 or 4 cloves of garlic 

3. Stock: Chicken, beef, or vegetable stock, in place of all or part of the water 

4. Other beverages: A cup or so of beer, wine, coffee, tea, or juice 5. Smoked meat: Ham hock, pork chop, beef bone, or sausage, fished out after cooking, the meat chopped and stirred back into the beans 

Recipe from How to Cook Everything

[starstuffandalotofcoffee]

beans and greens my beloved

[icarus-suraki]

I don't want to clown on the original post because it seems like a lot of people agree with it but at the same time...

...this is like how Mark Bittman writes recipes lmao

[submarinerwrites]

guys okay i finally took the plunge and started using diamond crystal kosher salt and.......... im sorry to say but the hype is real. it’s soft and fluffy and the crystals are all the perfect size and it tastes genuinely so good: airy and more delicate and less intense than morton’s with none of that kind of harsh almost metallic aftertaste. texturally ive never felt a salt like it. cooking with it is insane. it melts right into food and bc of the texture it seasons everything so evenly. unfortunately all the salt snobs are right. i didnt want them to be but oh my god. if you’re on the fence about it. this is your sign.

[cmlotus]

Mark Bittmans Apple UpsideDown Cake

[markyrph]

Mark Bittman Dot ComFor Real

[dearest-klaroline]

Mark Bittman Dot ComFor Real

[onaunconference]

Mark Bittman Dot ComFor Real

[dailyjanellemonae]

Mark Bittman Dot ComFor Real

[allwaysfull]

How To Cook Everything | Mark Bittman

[thelcsdaily]

Baked Salmon with Lemon and Thyme

My favorite salmon dish baked in the oven. This salmon is so simple to bake that it will quickly become a mainstay on your weekday menu. But I want to provide one crucial piece of advice right away: Instead of cooking the salmon pieces in a baking dish, use a sheet pan. With the former, the fish will cook evenly and avoid having raw centers and dried-out tops since the oven's heat will be able to circulate throughout the fish.

“Food is art, and food is love. And we should show love and appreciation for those who cook it by eating it with relish.” — Mark Bittman

[xpuigc-bloc]

Exquisite esquites

By Mia Leimkuhler

If I were mayor of Picnictown, every picnic would have the following: a blanket, a 1:1 dog-to-human ratio and esquites. The blanket’s there because grass is itchy no matter what the most outdoorsy person in the group says; the dogs because dogs are great. The esquites are essential because my favorite outdoor corn is elotes, but they don’t travel nearly as well as esquites. (The laws of Picnictown consider how easy it is to carry your picnic things on public transportation.)

This is barely a compromise, though, because Kay Chun’s esquites capture all the beloved and balanced elements of elotes: sweet summer corn, tangy lime, creamy cotija (and crema), spicy ancho chile. The smoky flavor you get from grilled corn is here, too, as the kernels are charred in a hot skillet until browned and caramelized. Perhaps the most enticing part of the recipe is this note from Kay: “Leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.” Picnictown loves a resourceful pasta salad.

More picnic decrees, because it’s the first day of summer! Make Zainab Shah’s sheet-pan chicken tikka thighs ahead of time, and then toss some roti or naan in your tote bag for effortless but extremely delicious sandwiches. Ali Slagle’s green bean salad with dill pickles and feta is perfect all by itself, but if someone else wanted to bring a container of cooked barley or farro, that would be a really nice collaborative grain bowl picnic moment. (For even more lovely, easy picnic ideas that travel well, check out this recipe collection.)

Every June, the summer produce flows into and overwhelms my corner grocery store, and every June I am positively giddy about it. Right now the shelves are buckling from so many cherry tomatoes, and I’m doing my part with salad e-shirazi, basil and tomato fried rice and salmon and tomatoes in foil, a five-star, five-ingredient dinner from Mark Bittman.

I am trying to be more adventurous with my vegetables, branching out and bringing home goodies I don’t usually cook. I’ve never really loved bitter melon (I’m not alone), but I do like bitter things — extra dark chocolate, dandelion greens, Campari. So I’m going to try this stir-fried bitter melon with eggs, a recipe from Chutatip Suntaranon (known as Nok) adapted by Cathy Erway.

The creamy scrambled eggs, salty soy sauce and molasses-y brown sugar will mellow out the harshest edges of the bitter melon. And I trust Nok — I’ve had the pleasure of dining at Kalaya, Nok’s restaurant in Philadelphia, and Nok never misses.

Lastly: It’s hot out there, and I’d like to give you an excuse to stand in front of the open refrigerator after a long afternoon in Picnictown. Here’s Lisa Donovan’s new recipe for buttermilk tres leches cake, which is best served extremely chilled, straight from the pan. I interpret this as spooning giant mouthfuls of cold, creamy cake into my mouth while bending into the fridge, but if you’d like to use plates and forks and a table, by all means.

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#the new york times #cooking

#mia leimkuhler #picnic #kay chun

#make zainab #matk bityman

#cathy erway #nok #lisa donovan

#sheer-pan chicken tikka thinghs

#basil and tomato fried rice

#salmon and tomatoes on foil

#butyermilk tres leches cake

#recipe’s #the veggie newsletter

#tania shichynsky #dinner parties

#packed lunches #food

#original food #xpuigc #pucex

#olaf peterson #de tot