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.
If you take it the right way, this is really a fine cookbook. What Bittman is looking for is a nearly Buddhist middle way. Read morePublished 1 month ago by bill gonch
I have two of Mark Bittman's books. This one and How to Cook Everything Vegetarian. This book just doesn't compare to the knowledge and cooking fundamentals (recipes and... Read morePublished 4 months ago by NewEnglandScene
Bittman is so fantastic! Recipes for people who really love food -- real food -- but who don't have to be a graduate of culinary school to prepare. Read morePublished 5 months ago by Corday Goddard
Arrived in excellent like new condition
It will take some getting used to for me.
A lot of unusual recipes.
Sound Healthy. Read more
Have made several of the recipes with good success. Really like the diminished focus on meat. Lots of good stuff in here.Published 6 months ago by honest consumer and unsolicited advice giver
We love to cook in our home and this book has some really great recipes. It also offers nice notes on how to make it a vegetarian recipe or other ingredients to add to change it... Read morePublished 7 months ago by MLCJ
Bittman advocates sustainable practices, staying away from processed foods and minimizing meat in his fairly basic recipes. Read morePublished 7 months ago by Terri Gonzalez
I really wish this had all the recipes from Food Matters. But the recipes it has are fantastic, and as a movement/ lifestyle you could do much worse than to go full VB6. Read morePublished 7 months ago by Brendan J. Lasalle