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I cook for the holidays the traditional way, though my definition of "traditional" might not be the same as yours. For me, "traditional" means going to the market, picking out what looks good and fresh, and ignoring the rest. It means starting with fresh fruits and vegetables, whole grains, and beans and using meat as a seasoning or garnish, the way our ancestors did. It means looking to other people's culinary heritages for ingredients and seasonings—things like real Parmesan cheese, smoked Spanish paprika, or Thai fish sauce—that make the dishes I grew up with more interesting and exciting.
My holiday cooking isn’t rigid or static, nor is it innovative for the sake of being innovative. What it is is good for my health, good for the planet, and, most importantly, delicious. --Mark Bittman
Makes 4 servings
Time: 1 1/2 hours with cooked or canned beans, largely unattended
4 ounces Italian sausage, casings removed, optional
1/4 cup half-and-half or cream
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
3 cups cooked or canned navy beans, drained, liquid reserved
Salt and black pepper
1 small butternut squash, peeled and seeded
1/2 cup vegetable stock or water, or more as needed
3 tablespoons olive oil
1/4 cup grated Parmesan cheese, optional
Heat the oven to 325°F. If you’re using the sausage, put a small skillet over medium-high heat. When it’s hot, add the sausage and cook, stirring to break it into small pieces, for 5 to 10 minutes; don’t brown it too much. (If you’re not using the sausage, skip to Step 2.)
Combine the half-and-half, rosemary, and beans in a 2-quart baking dish; sprinkle with salt and pepper. Tuck the crumbled sausage (if you’re using it) into the beans.
Cut the butternut squash halves into thin slices. Spread the slices out on top of the beans, overlapping a bit; press down gently. Pour the stock over the top, drizzle with the oil, and sprinkle with more salt and pepper.
Cover with foil and bake for 45 minutes. Remove the foil and continue baking until the top is browned and glazed, another 45 minutes or so. Add a little more stock if the mixture seems too dry. And sprinkle the top with the Parmesan if you’re using it for the last 10 minutes of cooking. Serve immediately or at room temperature.
I have been off and on using Mark Bittman's VB6 diet. I was looking for more recipes that would not totally ruin my daily progress and would have some real taste to the food. Read morePublished 12 days ago by Fredo4
New approach to eating by a renowned Chef. Wonderfully tasty and exciting recipes abounding with health.Published 6 months ago by Susan
Bought this as a companion piece to his book " Food Matters". Love it!Published 9 months ago by helen
The book is beautiful. It will make the perfect gift. However, the person(s) who handled this book prior to shipping had dirty hands. I have done my best to clean it up. Read morePublished 11 months ago by Mary Khan
Lots and lots of good ideas. I always relish Mr. Bittman's many simple suggestions for variations on his recipes. It helps you think like a cook and not just a recipe follower.Published 13 months ago by Carol Browning