Consider this your one-stop-shop guide to grilling steaks. Mark Bittman shares a simple foolproof recipe for strip, sirloin, or rib-eye steaks, along with tips on how to buy various cuts of beef and grill them to the doneness level you prefer.
Main course
Mark Bittman’s Sweet Potato–Eggplant Stacks with Lime Ricotta
You can be endlessly inventive with vegetable stacks, discovering your own favorite combinations. You want to cut the vegetables about 1/2 inch thick, and then layer twice—any higher than that and your stack is likely to topple.
Mark Bittman’s Spatchcocked Chicken with Garlic, Parsley, and Orange
Remove the backbone from a whole bird and it will lie flat, instantly doubling the surface area—and the flavor and crisping potential. This easy technique is called spatchcocking or butterflying. I almost always do chicken like this now, and it’s also perfect for turkey and small birds like pheasants and guinea hens.
Nigella Lawson’s Turkish Eggs
Trust Nigella: Turkish eggs, eggs poached on Greek yogurt, is a revelation and a complete sensation.
Nigella Lawson’s Spicy Mint Lamb Chops with a Preserved Lemon and Mint Sauce
You do need to marinate the lamb for 30 minutes or so, but you can pour yourself a glass of wine, sit back and enjoy it, then whizz up the mint sauce in the meantime.
A Pizza Without Crust
I don’t know a kid of any age that doesn’t like Pizza Senza Crosta, a bit of a cross between fondue, mozzarella sticks, and pizza. First, you heat rich tomato sauce in a large pot and add big wedges of mozzarella. When the mozzarella starts to melt, it’s time to serve.
