Mark Bittman's Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less
Format: PDF / Kindle (mobi) / ePub
Award-winning cookbook author and popular New York Times columnist Mark Bittman offers 404 quick, easy seasonal recipes, now in paperback.
DO YOU HAVE 20 MINUTES TO MAKE A GREAT MEAL?
In Mark Bittman’s Kitchen Express, “America’s foremost home cook” (New York Observer) presents more than 400 incredibly fast and easy recipes tailored to each season and presented in a simple, straightforward style. Bittman’s recipe sketches are the ideal mix of inspiration and instruction: everything a home cook needs to prepare a delicious, healthful, and cost-conscious repertoire of meals for any season and any time of day. And since they’re written with an eye for speed and flexibility, you can be cooking on a moment’s notice—just check the pantry or fridge and away you go. With Bittman’s trusted voice leading you, you’ll be in and out of your kitchen in 20 minutes or less. Bittman also includes a guide to the foods you’ll want on hand to cook the Kitchen Express way as well as suggestions for seasonal menus and lists of recipes for specific uses, like brown-bag lunches or the best dishes for reheating. You may never order takeout again!
sprinkle lightly with sugar. Splash some rice vinegar and soy sauce in the pan to make a little sauce. Add the okra and some cilantro or Thai basil and give a good stir. Serve over rice. 83. Grilled Lamb Chops with Lemony Yogurt Sauce This is a lovely sauce whose flavor profile you can readily change by replacing the spices with chopped dill or mint. Combine a cup of plain yogurt with a few tablespoons of lemon juice, a quarter cup of diced cucumber, and a teaspoon or so of ground
key ingredient (see “Some Simple Substitutions”). Others transcend the seasons or may have multiple—or more specific—uses worth highlighting. For help finding recipes using a tool besides the seasonal chapters or the index, see “More Ways to Navigate Kitchen Express,” beginning on the frontmatter. A WORD ABOUT INGREDIENTS The simpler the cooking, the more important the ingredients. The dishes in Kitchen Express sometimes feature sophisticated combinations, and the occasional odd
over medium heat. Poach four eggs and toast thick slices of peasant bread. Add a handful of chopped fresh basil and a couple of tablespoons of capers to the vegetable mixture; season with salt and pepper. Serve the vegetables and eggs on the bread, with lemon wedges on the side. 3. Egg and Carrot Cake with Soy Made with common ingredients, but unusual and delicious. Grate a large carrot while you melt a tablespoon of butter in a skillet over medium heat; add the grated carrot and
medium-high heat, melt a tablespoon or two of butter. Add a bunch of chopped spinach; cover the pan and let the spinach wilt. Add a half cup of cream, a cup of ricotta cheese, a handful of grated provolone, a couple of tablespoons of cognac (optional), salt, pepper, and a sprinkle of nutmeg. Bring this mixture to a simmer, stirring often, for about two more minutes. Divide the spinach mixture among four oven-safe bowls or ramekins (or cook in one big bowl); crack an egg over the top of each. Put
sauce on top. 60. Chicken with Chilaquiles and Green Salsa Store-bought green salsa is OK, but homemade takes just a couple of minutes. Puree about a dozen tomatillos (canned are fine) with a large clove of garlic, a handful of fresh cilantro, lime juice, salt, and fresh chile to taste. Stir together a cup of sour cream with just enough milk so it can be poured. Bring a cup or so of the salsa to a boil over medium heat. Add a few handfuls of shredded chicken (leftover or from a