Mark Bittman's recipe first appeared in the New York Times in 1998. He updated it in 2011 to reflect a lighter approach and that is the version here, adapted a bit. Either way, it is terrific. I also enjoy this salad with mango and avocado. 2/3 pounds shrimp in the … [Read more...]
Cardamom-Scented Oatmeal Pancakes
Adapted from Mark Bittman, The New York Times, who calls the pancakes "exotic". You need cooked oatmeal from steel-cut oats. These delicious treats are so good that you will find yourself making oatmeal just to make the pancakes. It's hard to believe something made with such … [Read more...]
Baked Broccoli Rabe with Parmesan
Adapted from Mark Bittman, The New York Times. Most of our family members aren't big vegetable fans, but this is a great way to add some green to your plate. 3 pounds broccoli rabe, washed and trimmed, roughly chopped into 2 x 2-inch pieces 2 to 4 tablespoons olive oil 10 garlic … [Read more...]
Pasta with Sardines, Bread Crumbs, and Parsley
From Mark Bittman, then of The New York Times. Sardines are much more delicious than you might think. A satisfying and comforting dinner for times when you want some pasta and don't want to fuss. ¼ cup extra virgin olive oil ½ cup bread crumbs, ideally made from stale bread 1 … [Read more...]