Articles / Cooking, Fast and Slow

Cooking, Fast and Slow

Published October 18, 2021

We’ve got 3 ‘Kitchen Express’ dishes and a seasonal chili for this week’s delicious dinners

Today we offer three recipes from Kitchen Express, Mark’s cookbook from 2009 which is every bit as useful today, in that every recipe is designed to take 20 minutes or less. As a result, they’re written in a different format than the traditional ingredient-instruction setup. If you’d like, let us know what you think of the format in the comments.

The more leisurely recipe for the week is on-point for fall, bulgur chili, in which bulgur takes the place of ground meat, providing body and thickening power. While this recipe isn’t necessarily “slow” —the preparation and cooking are relatively fast — but like most stews, this will taste better the next day. All sorts of vegetables can be incorporated: corn kernels; chopped zucchini, squash, carrots, celery, and more. Add them in Step 1. Beans are not essential, though they can easily be added (see the first variation).