Mark bittman

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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

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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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, Eggplant Parmesan Recipe, Veggie Mains, Meatless Mains, Eggplant Recipes Parmesan, Eggplant Parm, Parmesan Recipe, Mark Bittman, Gratin Dish

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, First Then, Chicken Dish

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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