Mark Bittman

Gonna make this reciepe tonight! Yummy and simple! Thanks MB!!! Great stuff!

I made turkey and sweet potato tamales, just enough chili powder for kick and maple syrup for an accent. Love the turkey curry idea. Next time.

I was thinking of using prosciutto with par-boilied and roasted brussels sprouts but I didn't want to end up with burnt meat and I am not interested in individually wrapped sprouts! I guess I could use chorizo or pancetta, but I have prosciutto on-hand already. Any suggestions would be appreciated.

Bittman has replaced Eric Clapton in my generation's Pantheon of the Gods.......

Thanks, Mark, you're a doll. Upside-down cakes are good with tea.

Mark's recipes are always good! His cookbooks are great too, including his newest "Food Matters" a really important book that shows us how we can improve our own health and the health of the planet by making some modest changes in the way we eat -- Mark's account of the the changes he made and the good effects they had are inspiring!

Mary was right!!

Yum, thanks Mark. (I'll work on that Oyster sauce recipe!)

MSG allergies are extremely rare. Theren's nothing irresponsible about publishing recipes with MSG; unfounded food phobias of the few should not dictate what the rest of us eat. See this: http://www.nytimes.com/2008/03/05/dining/05glute.html?_r=3&pagewanted=1&th&emc=th

Ok, besides the wardrobe change, someone must have eaten the cauliflower on the counter behind you! Bon appetit. Looks like a yummy "drupey" dish.

What did one cannibal say to the other?

"Mark Bittman makes a light and delicious dessert."

It all plays pretty well down here in Baltimore, Mark, except for the idea of using claw meat....stick with the lump or the "special lump" if you can find it...and never ever consider using anything that says "pasteurized". Yes, the shrimp glue is quite brilliant, and the special care and tenderness in forming and handling the uncooked crab cakes...absolutely essential. No matter how fragile or misshapen the cake might look, go with it, it's a part of the beauty.

I am in a swoon...just made basically this for lunch but with no pasta...just beans and mussels and garlic....and some paprika. It is SO good!

I love arepas, but I have never been able to make them the proper way.

I made these tonight and they were fab ! thanks!

I could eat TIRES with peanut sauce and love them!

I made this and served with grilled eggplant instead. EXCELLENT!

This was the best corn salad I have ever made! Thank you Mr. Bittman (and thank you Mr. Bacon).

Calamari!

Do this ,Do that, Then do the other, What was I doing?

Sounds like ADD. I know that when I...ooooh, shiny!