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Pasta Salad with Beans and Herbs

Generally, the quantities in the recipes in Kitchen Express are designed for three or four people. But the specifications are loose enough so that it won’t take much to tweak them for fewer or more servings to make a meal more substantial, or plan ahead for leftovers. Serve this dish as a room-temperature salad, or warm as a main course.

By Mark Bittman Published July 7, 2025

Bowties with Arugula, Olives, Bulgur, and Fresh Tomato Wedges

Think of this as a Greek pasta salad; it’s bright and light and has the perfect mix of Mediterranean flavors. After you finish cooking, let it sit for a bit before serving so that the bulgur and bowties soak up the flavors and the arugula wilts a little; it works equally well served warm or at room temperature. I cook the bulgur with the pasta here, which makes things easier, but it means you must use a strainer, not a colander, to drain the water. If you don’t
have one, cook the bulgur separately. And for an earthier spin, try doubling the bulgur and reducing the quantity of pasta.

By Mark Bittman Published July 7, 2025

Figs with Walnuts and Honey

Yet another dessert to prep ahead: Have the figs stuffed and ready to go before guests arrive.

By Mark Bittman Published July 7, 2025

Lemony Blueberry Cornmeal Cake

In 10 minutes, you can be on your way to the perfect ending to a summer meal. Just put this cake on to grill- bake when you sit down to eat—or bake it before you put your entrée on the grill— and it will be cooled by the time you’re ready for dessert. Everything about it is vibrant, and the berries stain the yellow cake violet.

By Mark Bittman Published July 7, 2025

Cherry Clafoutis

This custardy dessert (pronounced kla- FOO- tee), similar to a German pancake, is an excellent way to enjoy all sorts of fruit in season. As with the cakes, you’ll need a flameproof skillet, like cast iron or stainless steel; you can’t use the traditional ceramic baking dish. For advance prep, have the fruit in the pan and the batter in the refrigerator, mixed up and ready to go.

By Mark Bittman Published July 6, 2025

Watermelon with Honey and Lime

Here’s an unexpected and refreshing sweet way to end a meal.

By Mark Bittman Published July 6, 2025

Food with Mark Bittman: David A. Kessler, MD

The author and former commissioner of the US Food and Drug Administration talks to Mark about his new book, Diet, Drugs, and Dopamine: The New Science of Achieving a Healthy Weight; why self-control isn’t enough when it comes to losing—and keeping off—weight; the problem with ‘eat less, exercise more”; and his own personal weight loss journey.

By Mark Bittman Published July 3, 2025

Grill-Roasted Duck with Hoisin Dipping Sauce

Whole duck roasted on the grill is a revelation; when done correctly, the meat—even the breast—has the rich, silken texture of confit. Forget about medium-rare; this is a different kind of experience. To make this happen, the fire configuration and placement of the duck on the grill are key. You want the duck flanked on both sides by the fire, if possible; this will yield even cooking.

By Mark Bittman Published July 3, 2025

Apple Butter

This is a no-work recipe. You’ll have a thick apple butter to spread on the morning’s toast, with a hint of smokiness and nary a pot to wash in sight. Throw the apples on a dying charcoal fire and put the lid back on the grill, or adjust the heat on a gas grill if necessary. You can also make this with pears or a mix of pears and apples.

By Mark Bittman Published July 3, 2025

Strawberry Sorbet

You can adapt this recipe for any type of soft, ripe fruit—just be sure to peel, chop, and/or pit the fruit as needed. For berries, strain out the seeds for a smoother sorbet. Although Chinese five-spice powder enhances the flavor of berries, you can experiment with other fruit and spice combinations, like blueberries with cardamom or bananas with cloves.

By Mark Bittman Published June 23, 2025

Strawberry-Rhubarb Gratin “Brûlée”

This dessert is a cross between a gratin, a crisp, and a clafoutis, the French dessert of fruit baked in pancake-like batter. Here, I go for the fresh taste of fruit and whipped custard made with heavy cream, along with a lightly sweet and crunchy nut topping. As long as you have 1 1/2 pounds fruit total, substitute whatever you like: Plums, peaches, sour cherries, or blueberries are particularly nice.

By Mark Bittman Published June 21, 2025

Tea with Jam

Tea is usually served black in Russia, with preserves. You can add milk or cream if you like. Also completely optional, but not inappropriate, is a bit of vodka, brandy, or rum.

By Mark Bittman Published June 19, 2025

Carrots with Chipotle “Mayo”

Talk about a stellar dip. The first time I made this it sparked a debate about whether it was “real” mayonnaise. But vegan “mayo”—or vegannaise, as it’s usually called—is a creamy, vibrant staple you will want to have on hand to spruce up vegetables, use as a springboard for a creamy salad dressing, or spread on a sandwich. Here I spin that formula into a spicy and colorful complement for sweet, crunchy carrots.

By Mark Bittman Published June 19, 2025

Gorpcorn

A combination of two of my favorite treats: popcorn and gorp. Simple whole grains, legumes, and fruits, tossed together to become a nutritious, addictive, and practically guilt-free snack.

By Mark Bittman Published June 12, 2025

Fruit Candy

Many packaged dried fruits are tossed in extra sugar and treated with preservatives, but you can avoid all that by oven-drying the fruit yourself. Though these “candies” are more calorie-dense than an equivalent weight of their raw counterparts—you are, after all, removing most of the water—they’ve still got all the fiber. And their intensity will satisfy even the most insistent sweet tooth.

By Mark Bittman Published June 12, 2025

Marky B’s Lunch for Two

Chopped salad​ is a staple, because it can include literally any vegetable that you can eat raw, and that is interesting. Taking the extra time to chop the greens and vegetables is always worth it, because dressing and ingredients become evenly distributed, and everything is much easier to eat. I rarely make salad any other way.

By Mark Bittman Published June 4, 2025

Fruit Jam

You’ll be hard-pressed to come up with a reason not to make your own jam with a method as simple as this.

By Mark Bittman Published June 4, 2025

Grains Marinara

This recipe makes a strong case for why you should always have cooked grains in your refrigerator: It’s unbelievably good, and you’ll find yourself returning to it constantly as a springboard for quick one-skillet lunches. You decide if you want the tomatoes almost raw, coddled, or saucy. You can scale it down for one or two servings quite easily.

By Mark Bittman Published June 3, 2025

Mushroom-Nut Burgers with Greens

I’ve made tons of meatless burgers since becoming a part-time vegan, and they’re always better than store-bought. Almost as convenient too: Just double or triple the batch and freeze the burgers on a wax paper–lined tray until solid; then wrap them up and keep them frozen for a rainy day. You could also have them on a whole-grain bun.

By Mark Bittman Published June 1, 2025

Food with Mark Bittman: Hawa Hassan

The author and chef talks to Mark and Kate about how and why her personal experiences have prompted her to share the experiences of others; telling a better story of what it means to be displaced; the most harrowing travel experience she had while working on her latest book, Setting a Place for Us; and where to find the best sushi outside of Japan.

By Mark Bittman Published May 28, 2025