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This Cassoulet Can Be Seasoned With Meat – or Not

Either way, beans are the star of budget recipe #9

By Kerri Conan Published April 22, 2021

You Don't Have To Be a Vegan, but You Should Know How to Think Like One

Three flexible recipes for the conscious eater

By Kerri Conan Published April 19, 2021

Have Leftover Pasta? Roast It!

Kerri Conan

By Kerri Conan Published March 31, 2021

Savory Tofu Sundae? Don't Laugh: It's Amazing

It’s inevitable: Some days you haven’t planned anything to cook, the afternoon sneaks up on…

By Kerri Conan Published March 29, 2021

Yay! Leftovers!

It’s time to get excited about recycling food: not the produce peels and scraps that go to the compost pile, but all the odds and ends from bygone meals that never make it to the kitchen bin. It’s food too good to call leftovers, though that’s what they are. Here, we divide them into seven categories.

By Kerri Conan Published February 25, 2021

3 Words: Clean Your Fridge

Instead of nuking last night’s pasta, we often reserve Fridays for “Cold Plate,” a fancy-ish presentation of whatever bounty I’ve socked away all week. (PS: It’s also an excellent way to repurpose bits and pieces to avoid waste and clean out the fridge for weekend restocking and kitchen projects.)

By Kerri Conan Published May 13, 2020

One Is The Hungriest Number

Aya Brackett

By Mark Bittman Published October 22, 2019

Behind The Scenes at My Cookbook Photo Shoots

By Mark Bittman Published January 29, 2019

Corn and Farro Salad with Tomatoes, Feta, and Mint

After a fan raved about Mark’s raw corn salad, I posted the recipe in the original recipe in the thread. Now here’s how to spin the super easy — and somewhat shocking — crowd-pleaser into lunch or dinner. My latest version includes some farro; its pleasant earthiness and chew offer heft in a salad of sweet corn, mint, and tomatoes. You could also use rice, bulgur, quinoa, or steel-cut oats. Just make sure the grains — or pasta for that matter — aren’t straight out of the fridge, which exacerbates the starch and makes for unpleasant eating. If you don’t have anything already cooked, start a pot going first thing, then toss the corn salad with the warm grain for a room temperature feast. (Or chill it all down for a few minutes in the freezer before serving.) Other ideas for bulking: crisp salad greens, black beans or chickpeas, grilled chicken, or cooked shrimp.

By Kerri Conan Published August 2, 2018

Soy-Simmered Tofu Dumplings with Zucchini and Tomatoes

Photo: Kerri Conan

By Kerri Conan Published August 2, 2018
Homemade Red Lentil Seitan

Homemade Red Lentil Seitan

You won’t believe how easy it is to make at home; the dough comes together almost instantly and is so astonishingly fun to work. And you’ll have control over additions and flavorings, which is important for anyone who has tried it and remains non-plussed.

By Kerri Conan Published May 27, 2018

Vegetable Fajita Salad

Imagine a room temperature salad based on fajita components, minus the meat. (Or if you want that, just see the second variation.) For a fancier presentation, you can plate the components separately on a large platter and let everyone serve and toss their own. Serve with warmed corn or flour tortillas or chips.

By Kerri Conan Published May 24, 2018
Succotash and Shells

Succotash and Shells

One-pot pastas — where you cook the sauce and noodles together “risotto-style” by gradually stirring in liquid and other ingredients — are perfect for busy weeknights. Plus you can easily vary the same recipe to accommodate all sorts of whims and wants. I tried the batch shown here with gluten-free shells made from corn, brown rice, and quinoa topped with a savory peanut seasoning instead of parmesan. Finish the dish with grated cheese, crumbled bacon, or any plain chopped nuts.

By Kerri Conan Published April 19, 2018
Falafel Hash with Tahini Sauce

Falafel Hash with Tahini Sauce

All the crunchy taste of iconic chickpea fritters with a fraction of the time and work: Serve this hash and the accompanying sesame drizzle on top of torn greens, in a pita sandwich, or as part of a rice or couscous bowl. Also consider dairy/non-dairy yogurt or crumbled feta cheese as toppings. And while you’re waiting for tomatoes to come into season, chopped citrus makes a solid stand-in.

By Kerri Conan Published April 19, 2018

Roasted Leftover Pasta

By Kerri Conan Published March 31, 2018
Roasted Leftover Pasta

Roasted Leftover Pasta

At last, a reason to freeze all those odd bits of leftover noodles. The idea is to create almost a lasagna; you want the pasta to get crisp around the edges and that requires a lot of surface area, so choose a 12- to 14-inch skillet.

By Kerri Conan Published March 31, 2018
Stir-Fry Sundae

Stir-Fry Sundae

You know how silken tofu has that custardy texture? Moreso if you steam it. Top a couple of scoops with a fresh and spicy vegetable stir-fry and suddenly you’re eating a rich and savory “sundae”, without an animal product in sight.

By Kerri Conan Published March 29, 2018

Bittman Bread Cinnamon Rolls

Makes: 8 3-inch rolls (8 servings)Time: 8-12 hours for the jumpstarter; about 3 hours intermittent…

By Mark Bittman Published February 25, 2018