Michael Viertel

Michael Viertel

Michael Viertel
More ideas from Michael
How to Cook Everything: The Basics: Roasted Chicken Cutlets - Mark Bittman

By Alaina Sullivan Baked chicken wrapped in breadcrumbs immediately conjures up memories of the dry, bland versions I used to endure as a kid. (The kind where a vat of dipping mustard was essential and you needed a glass of milk to wa.

Chicken Salad With Skordalia - Video Library - The New York Times

Melissa Clark, the author of the Good Appetite column, demonstrates a technique that produces an evenly cooked roast chicken.

Mushroom and Nori Soup - Mark Bittman

By Alaina Sullivan Mushrooms are delicate but powerful in their ability to add rich meatiness to cooked dishes. This recipe calls for about three cups of mushrooms, though in my fungi-frenzy I measured closer to four. I used shiitake, oyster and c.

Baked Rigatoni with Brussels Sprouts, Figs, and Blue Cheese - Mark Bittman

Baked Rigatoni with Brussels Sprouts, Figs, and Blue Cheese - Mark Bittman.saw this and made it sans the brussel sprouts (allergic).

Leek, Sun-Dried Tomato, and Goat Cheese Frittata - Mark Bittman

Leek, Sun-Dried Tomato, and Goat Cheese Frittata - Mark Bittman; one of the best frittatas we have made at home.

How to Cook Everything: The Basics: Brownies - Mark Bittman

How to Cook Everything: The Basics: Brownies - Mark Bittman - my favorite brownie recipe. Fudgy and moist, not cakey.