# The Bite With Mark Bittman Recipe Roundup - Made In Explore all the creative signature recipes generously provided by Editor-at-Large of the Made In Blog and New York Times bestselling author Mark Bittman. You’ve likely seen the recipes on our site from acclaimed New York Times best selling author and Made In Editor-at-Large Mark Bittman. In each, he teaches you how to use your cookware to create maximum flavor, plus provides culinary insight. He’s taught you how to approach [pasta and sauce](/blogs/the-bite-with-bittman-less-pasta), why you should think about incorporating more [whole grains](/blogs/the-bite-with-bittman-whole-grains) into your diet, and even answered your [questions](/blogs/the-bite-with-bittman-ask-mark-anything). Along the way, Bittman provided recipes developed to use with our cookware. Below, we’ve gathered all the recipes in one space—save this page so you can easily find your favorite [Bite With Mark Bittman](/pages/mark-bittman) recipes again. ```json { "_key": "501e4c1060d6", "_type": "tableOfContents" } ``` ## [Beet Rösti With Rosemary](/recipes/beet-rosti-with-rosemary) ```json { "_key": "ac09fb502e11", "_type": "medium", "ctas": null, "description": null, "image": { "asset": { "altText": "A round beetroot dish, cut into wedges, is garnished with sprigs of herbs and accompanied by a serving on a separate plate topped with a dollop of cream.", "metadata": { "dimensions": { "_type": "sanity.imageDimensions", "aspectRatio": 1.8, "height": 1000, "width": 1800 }, "lqip": "data:image/jpeg;base64,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" }, "url": "https://cdn.sanity.io/images/fr9flhkd/main/d1ee83e5b85c4ad4e73c0387817cbd803cfa5718-1800x1000.jpg" } }, "tags": null, "type": "image", "video": null } ``` Think of this as a giant, vegetable pancake—and doesn’t everything taste better as a pancake? Bittman learned this recipe more than 30 years ago, from Chef Michael Romano of the Union Square Cafe, and now you can add it to your rotation, too. Just five ingredients and a Non Stick Frying Pan (either [ProCoat](/products/non-stick-frying-pan) or [CeramiClad™](/products/ceramic-frying-pan)) are all you need to create a crispy edged, savory pancake. Be sure to check out the variations on this Mark Bittman recipe, too: Beet Rösti with Parmesan or a Carrot and Onion Rösti. ```json { "_key": "e52753059bab", "_type": "cta", "title": "Get the Recipe", "url": "/recipes/beet-rosti-with-rosemary" } ``` ## [Slow-Simmered Beef Chili](/recipes/slow-simmered-beef-chili) ```json { "_key": "c5d2185209d3", "_type": "medium", "ctas": null, "description": null, "image": { "asset": { "altText": "A pot of chili next to a bowl of the same chili garnished with herbs, with additional bowls of chopped onions and cilantro on the side, ready for serving.", "metadata": { "dimensions": { "_type": "sanity.imageDimensions", "aspectRatio": 1.8, "height": 1000, "width": 1800 }, "lqip": "data:image/jpeg;base64,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" }, "url": "https://cdn.sanity.io/images/fr9flhkd/main/cc874a0bad124f2a6022891ca5b46b31307ce56d-1800x1000.jpg" } }, "tags": null, "type": "image", "video": null } ``` This Mark Bittman recipe comes via his cookbook, _[How to Cook Everything: Completely Revised 20th Anniversary Edition](https://www.amazon.com/gp/product/1328545431/ref=as_li_tl?camp=1789&creative=9325&creativeASIN=1328545431&ie=UTF8&linkCode=as2&linkId=496b441237e9922c0f62e76f6a0b9374&tag=doublebpublis-20). _Your idea of chili is probably quite different from the person sitting closest to you, and maybe those are both different from Bittman’s recipe. But the beauty in chili is its infinite adaptability. Here, Bittman opts for boneless beef chuck, with depth of flavor coming from ground ancho chile and cumin. For a faster version, you can use ground beef instead of chuck. Dried beans make sense economically (so much cheaper than canned!) but also lend body and flavor to the broth. Since this chili slowly simmers on the stove, reach for a [Dutch Oven](/products/dutch-oven) for optimal temperature control and heat retention. ```json { "_key": "1860945d8294", "_type": "cta", "title": "Get the Recipe", "url": "/recipes/slow-simmered-beef-chili" } ``` ## [Chile Chicken and Bubbling Cheese](/recipes/chile-chicken-and-bubbling-cheese) ```json { "_key": "54703bea2234", "_type": "medium", "ctas": null, "description": null, "image": { "asset": { "altText": "A skillet of cheesy baked dish with green peppers is served alongside tortilla chips, fresh lime wedges, and warm tortillas.", "metadata": { "dimensions": { "_type": "sanity.imageDimensions", "aspectRatio": 1.8, "height": 1000, "width": 1800 }, "lqip": "data:image/jpeg;base64,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" }, "url": "https://cdn.sanity.io/images/fr9flhkd/main/3af554510a8e67c086ff2b9a4ec8bfb81afd3e67-1800x1000.jpg" } }, "tags": null, "type": "image", "video": null } ``` Like nachos in reverse or queso fundido, this dish comes together quickly and provides you the comfort of hot, melted cheese. Ground chicken, flavored with onion, garlic, and poblano chiles, add a little heft to a generous amount of melty cheese—choose Oaxacan cheese for the best results, but go for a low-moisture mozzarella if you can’t find that. This Mark Bittman recipe works best in an [Enameled Cast Iron Skillet](/products/cast-iron-skillet), as you’ll be starting on the stovetop and finishing in the oven. The skillet will also keep the cheese gooey and warm as you scoop it all up with tortilla chips or warmed corn tortillas. ```json { "_key": "b29bc13956c7", "_type": "cta", "title": "Get the Recipe", "url": "/recipes/chile-chicken-and-bubbling-cheese" } ``` ## [One-of-Everything Pasta Fritatta for One](/recipes/one-of-everything-pasta-frittata) ```json { "_key": "99e44e824f6c", "_type": "medium", "ctas": null, "description": null, "image": { "asset": { "altText": "A plate of pasta featuring spiral noodles, topped with greens and garnished with herbs, is accompanied by a fork and knife on a yellow napkin.", "metadata": { "dimensions": { "_type": "sanity.imageDimensions", "aspectRatio": 1.8, "height": 1000, "width": 1800 }, "lqip": "data:image/jpeg;base64,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" }, "url": "https://cdn.sanity.io/images/fr9flhkd/main/00161fc937a58cd7ddea6fd8e2a2acfa7e59420b-1800x1000.jpg" } }, "tags": null, "type": "image", "video": null } ``` Here’s another recipe that works best in a Non Stick Frying Pan. Since this Mark Bittman recipe makes one serving, you’ll want the [8” Non Stick Frying Pan](/collections/non-stick)—but if you want to scale it up, just choose a larger pan and adjust the recipe as needed. The fun thing about this recipe is it’s very easy to commit to memory: choose 1 ounce of any whole wheat pasta, 1 handful of chopped greens, 1 egg, 1 tablespoon olive oil, 1 slice onion, 1 clove garlic, and 1 ounce of cheese, nuts, or cooked chicken. (The other fun thing is how variable it is—your pantry and the contents of your fridge are your oyster.) Since you’re only using 1 ounce of pasta, you don’t need a huge pot in which to cook; a small or medium [saucepan](/collections/saucepans-and-sauciers) will do. If you have leftover cooked pasta, feel free to sub that into the recipe instead. ```json { "_key": "1e5febcabccc", "_type": "cta", "title": "Get the Recipe", "url": "/recipes/one-of-everything-pasta-frittata" } ``` ## [Everything Bars](/recipes/mark-bittman-everything-bars) ```json { "_key": "60931d7e9dfa", "_type": "medium", "ctas": null, "description": null, "image": { "asset": { "altText": "Deliciously baked caramel bars topped with coconut flakes and chopped nuts are arranged in a dish, with one piece on a plate nearby.", "metadata": { "dimensions": { "_type": "sanity.imageDimensions", "aspectRatio": 1.8, "height": 1000, "width": 1800 }, "lqip": "data:image/jpeg;base64,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" }, "url": "https://cdn.sanity.io/images/fr9flhkd/main/a44a5dd5cca4cee5b6dfaa7627b4b0078f2b2c88-1800x1000.jpg" } }, "tags": null, "type": "image", "video": null } ``` This one’s for all the bakers (or all the people who want to be bakers): an extremely adaptable, whole-wheat flour bar that sits somewhere between cookie and fudge. Opt for the most simple version and you’ll have blondies, or choose one add-in to make it a little more complex. Or, turn the dial up to 11 and go for everything: chocolate chips, coconut, dates, and nuts. The Mark Bittman recipe works best in our [9x13” Baking Slab](/products/porcelain-baking-slab), though you can also halve it and opt for an [8x8” Baking Dish](/products/square-baking-dish). ```json { "_key": "b3b7245a672a", "_type": "cta", "title": "Get the Recipe", "url": "/recipes/mark-bittman-everything-bars" } ``` ## [The Simplest and Best Shrimp Dish](/recipes/mark-bittman-sauteed-shrimp) ```json { "_key": "87187caa66d3", "_type": "medium", "ctas": null, "description": null, "image": { "asset": { "altText": "A plate of sautéed shrimp garnished with herbs, served alongside fresh cilantro and spices.", "metadata": { "dimensions": { "_type": "sanity.imageDimensions", "aspectRatio": 1.6363636363636365, "height": 1100, "width": 1800 }, "lqip": "data:image/jpeg;base64,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" }, "url": "https://cdn.sanity.io/images/fr9flhkd/main/fe530c02e2fefbc76af73266b948bb849b697bb2-1800x1100.jpg" } }, "tags": null, "type": "image", "video": null } ``` Not to promise _too_ much with the name, but this variation on Spanish tapa does live up to its promises. Little more than garlic, olive oil, and hot paprika are needed to make a delicious shrimp that goes well with bread, rice, pasta, or even tucked into tacos. For this recipe, you’ll want a [Carbon Steel](/products/carbon-steel-frying-pan/12-inch) or [Stainless Clad Frying Pan](/products/stainless-steel-frying-pan/12-inch). It all comes together in a matter of minutes, so be sure to have a glass of something festive to go along with it at the ready. ```json { "_key": "fe1a9fe25106", "_type": "cta", "title": "Get the Recipe", "url": "/recipes/mark-bittman-sauteed-shrimp" } ``` ## Ready to Cook? Thanks to Mark Bittman for providing all of these tasty recipes, and teaching some foundational cooking [techniques](/blogs/the-bite-with-bittman-how-to-saute) along the way. If you’re feeling hungry, take a look at our cookware collection. We can’t wait to see what you’ll cook up next. ```json { "_key": "fecbeb2eba73", "_type": "cta", "title": "Shop Made In Cookware", "url": "/collections/cookware" } ``` --- URL: https://madeincookware.com/blogs/mark-bittman-recipes