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Caesar Salad

The essentials in a real Caesar salad are garlic, egg — which here I like to coddle just a bit for texture—lemon juice, anchovies, and real parmesan cheese. Of course, you can easily make this vegetarian by skipping the anchovies and Worcestershire; or take it in the opposite direction by adding chopped cooked chicken, steak, or shrimp.

By Mark Bittman Published July 12, 2018
Broccoli Rabe With Sausage And Grapes

Broccoli Rabe With Sausage And Grapes

With the meat, this becomes a main course, a simple Italian classic, and one of my favorites. Without the grapes and thinned with a little water or stock, it makes an amazing pasta sauce.

Other vegetables you can use: broccoli, broccolini, gai lan, turnip or mustard greens, asparagus, kale, collards. Substitute chopped apple for the grapes if you like.

By Mark Bittman Published July 12, 2018
Beans and Tomatoes

Beans and Tomatoes

Totally rustic, especially if you leave the fresh tomatoes in big chunks. You can serve these beans alongside roast or grilled meat, chicken, or fish; or, for an easy dinner, spoon over rice or thickly sliced bread, or toss with pasta or grains. We used cannellini beans here, but you can also any other white beans that you find: the bigger the better.

By Mark Bittman Published July 12, 2018

The Goodall Institute's Grilled Squash And Orzo Salad With Pine Nuts

Fire up the grill to make the most of seasonal summer squashes, which taste best…

By Mark Bittman Published July 6, 2018

The Goodall Institute's Pan-Seared Cauliflower With Garlic And Capers

Cauliflower is part of the Brassica family, which also includes cabbage, broccoli, and kale. The…

By Mark Bittman Published July 6, 2018
Creamy Pasta with Chickpea Crumble

Creamy Pasta with Chickpea Crumble

Instead of eggs, my vegan take on carbonara features aquafaba — the water left behind after draining cooked or canned chickpeas — which is usually thrown out.

By Mark Bittman Published July 5, 2018

Jason Pough's Smoked Cabbage

I discovered righteous ’cue on a military base, of all places. Jason Pough runs Le’Pough’s…

By Mark Bittman Published June 29, 2018

Rob Walsh and the New Zion Missionary Baptist Church’s Mashed Potato Salad

In his book Legends of Texas Barbecue Cookbook, Robb Walsh credits this recipe to the cooks…

By Mark Bittman Published June 29, 2018

Toasted Edamame with Cherry Tomatoes

The interior of edamame veers more toward the gritty part of the bean texture spectrum, which makes them perfect for toasting — almost like nuts. Another good option is frozen green fava beans. They’re usually easier to find than they used to be, but for some reason, I came up short in three places last week. I also used chopped fresh oregano and sage leaves instead of the parsley. Further proof this recipe is totally adaptable. Serve over thick bread slices or rice or toss with pasta or torn salad greens.

By Mark Bittman Published June 28, 2018

Lemon-Rosemary Cauliflower Steaks With Manchego

These were all the rage a few summers ago and I still love them. One tip: The larger and tighter the cauliflower, the better they slice into steaks. The simple seasonings here make the steaks easy to serve with your favorite sides and build a satisfying meal.

By Mark Bittman Published June 28, 2018

Asparagus and Sesame Salad

Makes: 4 servingsTime: 20 minutes

By Mark Bittman Published June 22, 2018

Snap Peas With Walnuts And Blue Cheese

Serves: 4Time: 30 minutes

By Mark Bittman Published June 22, 2018

Spring Onions and Turnips with Pasta

By Mark Bittman Published June 21, 2018

Stir-Fried Chicken with Cabbage

By Mark Bittman Published June 21, 2018

Eric Ripert's Grated Carrot Salad

By Mark Bittman Published June 15, 2018

Eric Ripert's Celery Root Soup

By Mark Bittman Published June 15, 2018

Linguine with Asparagus, Leeks and New Season Garlic

By Mark Bittman Published June 14, 2018

Egg Salad Sandwich with Lots of Vegetables

Loaded with fresh cucumbers and tomatoes, and dressed with olive oil and lemon, this sandwich…

By Mark Bittman Published June 14, 2018

Carla Hall's Pickled Cucumber Salad

By Mark Bittman Published June 8, 2018

Fish Salad with Horseradish Dressing

By Mark Bittman Published June 7, 2018