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No Kneading, but Some Fine-Tuning - The New York Times Jim Lahey, Mark Bittman, Knead Bread Recipe, A Loaf Of Bread, Knead Bread, Best Bread Recipe, Loaf Of Bread, No Knead Bread, Baked Bread

Knead Bread Recipe

A Loaf Of Bread

Best Bread Recipe

No Kneading, but Some Fine-Tuning (Published 2006)

Jim Lahey’s recipe for a European-style boule generated enough questions to warrant further discussion here.

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Try Recipes from Mark Bittman's 'VB6 Cookbook' Gravlax Recipe, Healthy Vegan Meals, Twice Cooked Pork, Chickpea Recipes Roasted, Mark Bittman, Weekend Cooking, One Dish Dinners, Tomato Soup Recipes, Nyt Cooking

Healthy Vegan Meals

Twice Cooked Pork

Chickpea Recipes Roasted

Weekend Cooking

One Dish Dinners

Tomato Soup Recipes

Try Recipes from Mark Bittman's 'VB6 Cookbook'

Mark Bittman's new VB6 Cookbook is the perfect representation of his VB6 philosophy: eat healthy vegan meals all day, then enjoy all your favorite foods

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Potato Fritters Recipe, Sweet Potato Fritters, Mark Bittman, Streusel Muffins, Potato Fritters, Tomato Jam, Nyt Cooking, Fritter Recipes, Scallops Seared

Potato Fritters Recipe

Sweet Potato Fritters

Streusel Muffins

Potato Fritters

Fritter Recipes

Scallops Seared

Sweet Potato Fritters

Takes the fear out of frying with a foolproof explanation and a universally loved snack as your reward.

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The premise: Vegan until 6pm then eat what you want. No calorie counting; lose weight and get healthy. I tried Bittman's VB6 diet and here's how it went. Vegan Before 6, Zucchini Sauce, Sustainable Food Systems, Mark Bittman, Flexitarian Diet, Food System, Fast Metabolism, Cooking Lessons, Sustainable Food

Sustainable Food Systems

Flexitarian Diet

Fast Metabolism

Cooking Lessons

Sustainable Food

I Tried Mark Bittman’s VB6 Diet, and Here’s How It Went

Keep it vegan until six, then eat whatever you want. No calorie counting and no banned foods; lose weight and get healthy, with a side-bonus of supporting a more sustainable food system. Sounds pretty good, right? Mark Bittman has been building toward this diet for years, and has now released his manifesto, VB6. I read the book. I tried the diet. Here’s what happened. Before we launch into this discussion, I just want to take a time out.

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Sunday Supper: Mustardy Mushroom and Kale Stroganoff | Star Tribune Spinach Carbonara, Mushroom Spinach, Mark Bittman, Mushroom Stroganoff, Vegan Entree, Stroganoff Recipe, Pasta Primavera, Whole Wheat Pasta, Nyt Cooking

Spinach Carbonara

Mushroom Spinach

Mushroom Stroganoff

Stroganoff Recipe

Pasta Primavera

Whole Wheat Pasta

Sunday Supper: Mustardy Mushroom and Kale Stroganoff

Follow the StarTribune for the news, photos and videos from the Twin Cities and beyond.

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This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes You cook the eggplant in abundant oil Yes, you can broil it or bake it, but I really think the taste of eggplant slices that have had oil boiled right through them is dreamy Eggplant Gratin, Veggie Mains, Meatless Mains, Eggplant Recipes Parmesan, Eggplant Parm, Parmesan Recipe, Mark Bittman, Gratin Dish, Vegetable Casserole

Eggplant Gratin

Eggplant Recipes Parmesan

Parmesan Recipe

Vegetable Casserole

Mark Bittman’s Eggplant Parmesan Recipe

This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. You cook the eggplant in abundant oil. Yes, you can broil it or bake it, but I really think the taste of eggplant slices that have had oil boiled right through them is dreamy. Make a 15-minute tomato sauce of fresh or canned tomatoes, onion and olive oil, then grab a gratin dish and layer the eggplant, sauce and Parmesan. Do this two or three times, and that's it. Bake until it's bubbly and…

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Makes 4 servings Time 1 1/4 hours This Philippine classic has been called the best chicken dish in the world by a number of my friends and readers. It is cooked in liquid first, then roasted, grilled, or broiled. Here, however, the initial poaching liquid is reduced to make a sauce to pass at the Best Chicken Dishes, Chicken Adobo, Adobo Recipe, Mark Bittman, Adobo Chicken, Southern Fried Chicken, Garlic Butter Chicken, Chicken Dish, First Then

Best Chicken Dishes

Southern Fried Chicken

Garlic Butter Chicken

Chicken Adobo | The Bittman Project

This Philippine classic has been called the best chicken dish in the world by a number of my friends and readers. It is cooked in liquid first, then roasted, grilled, or broiled. Here, however, the initial poaching liquid is reduced to make a sauce to pass at the table for both the chicken and white rice, the natural accompaniment. The coconut milk isn’t mandatory, though it does enrich the sauce considerably.

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Madhur Jaffrey, Stir Fry Greens, Fennel Recipes, Mark Bittman, Fried Cabbage, Green Cabbage, Fennel Seeds, Indian Cooking, Fennel

Stir Fry Greens

Stir-Fried Green Cabbage with Fennel Seeds

By Kath Dedon A few years ago I shared my take on Mark Bittman’s Cabbage Braised with Onions. It’s very good and we enjoy it whenever I make it. Yesterday I made a very similar recipe, but it has a…

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5 Must Have Cookbooks for Vegetarians || How to Cook Everything Vegetarian by Mark Bittman || @thismessisours Zucchini Sauce, Walnut Sauce, Raw Beets, Vegetarian Crockpot Recipes, Mark Bittman, Meatless Recipes, Butter Pasta, Vegetarian Cookbook, Pasta Primavera

Vegetarian Crockpot Recipes

Meatless Recipes

Vegetarian Cookbook

Pasta Primavera

5 Must Have Cookbooks for Vegetarians

Today we're talking about 5 must have cookbooks for vegetarians. Why? Because, first and foremost I'm a major cookbook fanatic and love to share them here with you, but mainly because I was SO lost when I started cooking vegetarian meals and I know that there are some of you that might be too.

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Zucchini Sauce, Mark Bittman, Best Pasta, Pasta Primavera, Best Pasta Recipes, Nyt Cooking, Skirt Steak, Asparagus Recipe, Big Bowl

Pasta Primavera

Best Pasta Recipes

Asparagus Recipe

Cacio e Pepe | The Bittman Project

This is both one of the simplest and best pasta recipes I can think of. Rather than cooking a sauce, you just (vigorously) stir everything together in a big bowl. Good all the time (even for breakfast), but especially at midnight.

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