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Broccoli Tofu Scramble

This tofu comes pretty close to eggs, and it’s quick and satisfying. You can always mix it up with scrambled sweet and hot peppers or swap out red onion for scallions and broccoli for tomatoes. For the latter, use vegetable oil instead of olive oil and finish with soy sauce.

By Mark Bittman Published April 12, 2018

Cheese Souffle

Makes: 4 to 6 servingsTime: About 1 hour Ingredients 4 tablespoons (1/2 stick) butter, plus…

By Mark Bittman Published April 12, 2018

Cheese Soufflé

The word soufflé has the same root as the French word for breath; this is all about air. The only difficult thing is the timing: You have to eat this as soon as it’s out of the oven. As long as you beat the egg whites correctly and fully but gently incorporate them into the base, everything will be fine.

By Mark Bittman Published April 12, 2018

Rice with Cabbage, Scrambled Eggs and Scallions

Tender, slightly crisp stir-fried cabbage, scrambled eggs, and crunchy sharp scallions are a stellar combination, and freshly made rice gives this dish a fluffy quality that’s different from standard fried rice; I like it a lot.

By Mark Bittman Published April 5, 2018
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

Makes: 4 servingsTime: 30 minutes Ingredients 2 tablespoons olive oil 

By Mark Bittman Published March 25, 2018

Debby's Green Onion Cakes

Makes: 15Time: Takes up to an hour unless you have help For the dough 3…

By Mark Bittman Published March 18, 2018

Egg Drop Soup

Time: 15 minutesMakes: 4 servings Just keep stirring and everything will be fine.

By Mark Bittman Published March 18, 2018

Poached Boneless Chicken With Leeks

Here’s a recipe that must be served with good bread or a soup spoon to…

By Mark Bittman Published March 15, 2018

Winter Squash, Braised and Glazed

The braised-and-glazed collection in How to Cook Everything: Vegetarian allows you to try this technique for a…

By Mark Bittman Published March 15, 2018

Linguine with Mussels

This dish mimics the classic linguine with clams in every single way, except with mussels,…

By Mark Bittman Published March 10, 2018

Chicken and Sausage in Vinegar

Best made with boneless thighs, this is not bad with breasts either, as long as…

By Mark Bittman Published March 8, 2018

Braised Tofu With Eggplant and Shiitakes

I love this spicy, more-or-less traditional Sichuan dish for the contrasts: soft-cooked eggplant and tofu…

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

Really doesn’t get better than this. I haven’t been buying bread crumbs lately; I have…

By Mark Bittman Published March 4, 2018

Julia Turshen’s Curried Red Lentils With Coconut Milk

This one is from Turshen’s book, Small Victories, and it is a pantry WIN – thanks…

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

Makes: 4 servingsTime: 1 to 2 hours Ingredients 1 1/2 cups dried chickpeas (about 12…

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