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, why you should think about incorporating more whole grains into your diet, and even answered your questions.
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 recipes again.
Beet Rösti With Rosemary
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 or CeramiClad™) 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.
Slow-Simmered Beef Chili
This Mark Bittman recipe comes via his cookbook, How to Cook Everything: Completely Revised 20th Anniversary Edition. 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 for optimal temperature control and heat retention.
Chile Chicken and Bubbling Cheese
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, 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.
One-of-Everything Pasta Fritatta for One
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—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 will do. If you have leftover cooked pasta, feel free to sub that into the recipe instead.
Everything Bars
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, though you can also halve it and opt for an 8x8” Baking Dish.
The Simplest and Best Shrimp Dish
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 or Stainless Clad Frying Pan. 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.
Ready to Cook?
Thanks to Mark Bittman for providing all of these tasty recipes, and teaching some foundational cooking techniques 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.
