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Posts Tagged ‘Mark Bittman’

Meatless Monday: Paella with Tomatoes

paella with tomatoes
Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Paella is traditionally made with chicken, seafood and smoky chorizo sausage. Mark Bittman’s stripped-down, vegetarian version is not only meatless, but it takes much less time to make. It’s loaded with tomatoes, so you can use up the fresh end-of-season tomatoes that are everywhere now, but that will be gone quite soon. Best of all, smoked paprika stands in for chorizo, giving the rice dish its traditional flavor.

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Meatless Monday: Arepas With Cheese and Corn

arepas

Mark Bittman's Arepas: the batter's made with cheese and whole corn kernels.

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

If you haven’t tried arepas, get or make yourself some as soon as possible. They’re popular in Columbia, Venezuela and other Latin American countries but widely available in the US at Latin American restaurants, and they’re ubiquitous at New York City summer street fairs. They’re thick, round corn cakes that are either baked, grilled or fried. They can be split in half, like an English muffin, and stuffed with just about anything — cheese, meat, eggs, seafood, beans, roasted vegetables — or they can be left whole and eaten on their own. I like mine stuffed with mozzarella cheese; it gets all stringy when you bite into or break the arepa in half.

If you’re not near Venezuela or a NYC street fair right now, arepas are easy enough to make at home. Mark Bittman’s arepas are made with a thick cornmeal batter that’s studded with whole corn kernels. Once they’re cooked, you can slice and stuff them with beans, grilled vegetables, cheese (queso, Monterrey jack, cheddar or mozzarella all work), or you can top them with any of the aforementioned fixin’s and eat them with a fork.

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Meatless Monday: Potato and Corn Tacos

potato and corn tacos

Sabrina's Tacos, courtesy of Mark Bittman: Soft corn tortillas stuffed with creamy potatoes, corn and poblano peppers.

I was in Cancun on vacation last week and you’d think that after a week of tacos, quesadillas, tamales, enchiladas and margaritas I’d be sick of Mexican food, but I’m not. Instead, I’m craving more. Mexican is the one cuisine I never tire of — maybe that’s because Mexican dishes are so easy to make meatless? Rice and beans are a staple, of course (if you’re at a restaurant, make sure you ask for vegetarian beans, sometimes they’re made with animal fats) but you can substitute the meat in almost any dish for vegetables. My favorites are enchiladas stuffed with spinach or mushrooms, fajitas made with sauteed or grilled vegetables, or tacos (I prefer soft) made with just about any vegetable.

Mark Bittman’s meatless tacos are filled with a creamy mixture of potatoes, corn and poblano peppers. They’re filling (so your meat-loving friends won’t complain) and ready in 30 minutes (so ideal for weeknight cooking). Serve them with Spicy Black Beans and Yellow Rice, or just heat up a can of (vegetarian) refried beans and open up a bag of chips and your favorite salsa for the perfect Meatless Monday meal.

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Meatless Monday: Pasta with Winter Squash and Tomatoes

butternut squash pasta Top your pasta with a little bit of butternut squash sauce, or a real lot.

Squashes I love, in order of preference: butternut squash, spaghetti squash, summer squash and acorn squash. No offense to acorn squash or anything, it just comes in last because I have a bad memory of one eaten in my childhood, drenched in maple syrup and studded with burned raisins (great job, grandma). But I do love it now, as long as it’s cooked properly, say, roasted.

But enough about that, since it came in last. My number-one favorite squash, butternut, is the star of every soup du jour from now through Thanksgiving. And while butternut squash soup is divine (especially when topped with goat cheese and apple chips), butternut squash isn’t just for soup. It can star in pasta, too.

Mark Bittman’s fall pasta sauce is made with tomatoes, but it certainly isn’t your average marinara. It’s thick and full of savory-sweet  fall squash that clings to the pasta (use ziti with ridges for the most sauce-on-pasta magic). And since the squash doesn’t need to be roasted, it’s quick enough for an after-work Meatless Monday dinner.

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Friday Food Fight: Corn-Tomato Salad

Mark Bittman and Kelsey Nixon

Who makes a better summer corn-and-tomato salad — Mark or Kelsey?

Welcome to Friday Food Fight, where we pit two similar recipes against each other and leave it to you, Cooking Channel fans, to tell us which you like better — or why your own take on the dish beats them both!

This week, we’ve got two takes on an August favorite: the corn-and-tomato salad. Both are at their peak right now, so we turned to foolproof recipes from Mark Bittman and Kelsey Nixon to take full advantage of the summer produce bounty before it’s too late.

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Meatless Monday: Mark Bittman’s Zucchini-Pear Soup

Mark Bittman's Zucchini-Pear Soup

Happy Meatless Monday, folks. Have you accepted the challenge of going meatless once per week? We have. Doing so has health and environmental benefits, plus, if cooking without meat is new to you, it means you’ll be adding new, exciting vegetarian recipes to your regular repertoire every week. It also means that one night each week, you won’t hear your family whine, “Chicken again?

This week we’re excited about a green soup. It’s made with potatoes, so it’s quite hearty, and it gets its verdant hue from zucchini, which are in season and very abundant right now. And the green doesn’t stop there, the soup is made with pears, perhaps a surprise ingredient if you’re used to more standard soups. The pear deepens the flavor of the other vegetables in the puree without a fruity flavor. Garnish the soup, which can be served hot or cold, with a sprig of mint, because at this point, you might as well add a touch more green.

Note: The original recipe calls for either chicken or vegetable broth. If you’re going truly meatless, use the vegetable broth.

Get the recipe for Mark Bittman’s Zucchini-Pear Soup:

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Watch This Show and Lose 10 Pounds

edamame salad

Mark Bittman's simple, fast and healthy Edamame Salad.

By simply watching Mark Bittman prepare super-fast, ridiculously flavorful and undeniably healthy recipes, you’ll arm yourself with the tools you need for a successful pre-pool season slim-down. We can almost guarantee it.

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Cooking the Channel: Mark Bittman’s Braised Short Ribs

Mark Bittman's Braised Short Ribs

Mark Bittman's Braised Short Ribs

Until last week, I had never made short ribs at home. I order the silky soft cut as often as possible when I dine out, but braising a batch myself had always seemed out of the question — too time consuming, too intimidating.

It’s hard to say whether a lack of patience or confidence held me back, but something about leaving meat to slow cook continued to intimidate me. Until I stumbled upon Mark Bittman’s braised short rib’s recipe.

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Poll: The Ideal Cookbook Shelf

Does this "Ideal Bookshelf" look like the one in your kitchen?

This print Ideal Bookshelf 102: Cooking by Jane Mount on art site 20×200 caught our eye, and made us realize that we haven’t had a good cookbook round up in a while…

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Blogging Bittman

We’re not the only ones who love Mark Bittman’s minimalistic approach to cooking. While you wait for the premiere of his show (Sunday at 10:30 a.m. EST), check out top food bloggers favorite Bittman recipes:

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