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Skillet Cannelloni

Skillet Cannelloni

With one little shortcut — packaged egg roll wrappers — you can have homemade marinara and ricotta-filled cannelloni in a half an hour. There are even enough gaps in the action to pull together steamed vegetables to eat on the side. I downsized the recipe to two servings but it’s easy to double it and make it a family supper.

By Mark Bittman Published March 29, 2018

Cheese Frittata

By Mark Bittman Published March 25, 2018

Debby's Green Onion Cakes

By Mark Bittman Published March 18, 2018

Egg Drop Soup

By Mark Bittman Published March 18, 2018

Poached Boneless Chicken With Leeks

By Mark Bittman Published March 15, 2018

Winter Squash, Braised and Glazed

By Mark Bittman Published March 15, 2018

Linguine with Mussels

By Mark Bittman Published March 10, 2018

Chicken and Sausage in Vinegar

By Mark Bittman Published March 8, 2018

Braised Tofu With Eggplant and Shiitakes

By Mark Bittman Published March 8, 2018
Fully Loaded Burritos

Fully Loaded Bean Burritos

At its best, a jam-packed burrito can truly satisfy without weighing you down. The key is to focus on beans and vegetables—and be willing to eat whatever falls out of the tortilla with a fork (or, of course, your fingers).

By Mark Bittman Published March 8, 2018

Pasta With Sardines, Bread Crumbs, and Capers

By Mark Bittman Published March 4, 2018

Julia Turshen’s Curried Red Lentils With Coconut Milk

By Mark Bittman Published March 4, 2018
Mark Bittman’s Pasta With Sardines, Bread Crumbs, and Capers

Pasta With Sardines, Bread Crumbs, and Capers

Really doesn’t get better than this. I haven’t been buying bread crumbs lately; I have just been pulsing whatever bread I have lying around in the food processor and using that, and I highly recommend.

By Mark Bittman Published March 4, 2018

Chickpeas, Provencal-Style

By Mark Bittman Published March 2, 2018
Masa and Rajas

Masa and Rajas

Tamale flavors without fuss: Make a masa dough and cook it as one big cake in a covered skillet; this way it gets golden and crisp on the bottom but remains puffy and tender on top. Finish with a stir-fry of poblanos (rajas means “slices” and refers to the small pieces of poblano), onions, and a touch of cream. (The dish in the photo uses roasted green chiles because they were in the freezer.)

By Mark Bittman Published March 1, 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
1/2 cup all-purpose flour 6 eggs, lightly beaten 1 tablespoon vegetable oil, plus more for frying 5 scallions (green parts only), cut into 3-inch pieces and sliced lengthwise 5 to 6 cups shredded green cabbage 1 cup mayonnaise 1 canned chipotle and a little of its adobo sauce Salt and pepper

Okonomiyaki

These large cabbage pancakes make a spectacular entrée. I like to serve them with a simple chile mayo, but other classic toppings include bonito flakes, shredded nori, and pickled ginger; if you have any or all of those kicking around your kitchen, go for it.

By Mark Bittman Published February 25, 2018
Chard With Orange And Shallots

Chard With Orange And Shallots

A perfect winter dish with vibrant color and tangy sweet-sour flavor. The skin of the orange or tangerine becomes almost candied and provides a nice chew, but if you’d rather not eat it, simply peel before chopping. To make this dinner, serve with some crusty bread, or toss with a little pasta (if you’ve never had pasta with citrus before, you’re in for a treat; some grated Parmesan wouldn’t be a terrible idea, either).

By Mark Bittman Published February 22, 2018
One-Pot Pasta with Butter and Parmesan - The Bittman Project

One-Pot Pasta with Butter and Parmesan

Instead of boiling pasta and making the sauce separately, you add liquid incrementally to toasted pasta until it’s tender—yes, like risotto, which in fact can be mimicked quite effectively if you use orzo.

By Mark Bittman Published February 16, 2018

Moroccan-Spiced Chicken Cutlets with Chickpeas and Dried Fruit

By Mark Bittman Published February 15, 2018