A Dialing-Back-Carbs Week

There is such a thing as too much bread and pasta: I live it. With a professional baker as my partner, we often eat too many carbs — even if it’s beautiful bread made with Bittman-approved flour (mostly, though my partner Rick is not as much of a whole-wheat purist as Mark). So while there’s very little chance we’d ever go on Keto or any variation of it, sometimes, we have to be more conscientious about diversifying dinner. Or at least I try.

Below, I’ve put together a handful of recipes from Mark’s newest book, How To Cook Everything Fast, including a hard-boiled egg snack; tuna salad with green beans, which can be luxurious with good canned tuna; tofu and cauliflower, and stir-fried chicken with chard. Perhaps you’ll join me in spirit with these recipes.