Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company by Mark Bittman

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  • Chicken Caesar (page 17)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Quick / easy; Salads; Main course; American
    • Ingredients: canned anchovies in oil; Worcestershire sauce; pecorino cheese; romaine lettuce; chicken breasts; bread; egg yolks; olive oil; sherry vinegar
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  • Grilled vegetable Caesar (page 18)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Grills & BBQ; Salads; Main course; American; Vegan; Vegetarian
    • Ingredients: rustic whole grain bread; nutritional yeast flakes; zucchini; asparagus; capers; soy sauce; romaine lettuce; red onions; medium-firm tofu; apple cider vinegar; turmeric
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  • Tableside salad with marinated sardines (page 19)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Dressings & marinades; Salads; Main course; Entertaining & parties; American
    • Ingredients: olive oil; fresh sardines; sherry vinegar; lemons; bay leaves; thyme; Italian bread; romaine lettuce hearts; eggs; canned anchovies in oil; Worcestershire sauce; Parmesan cheese
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  • Classic ham salad, only better (page 20)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Quick / easy; Salads; Main course; American
    • Ingredients: olive oil; egg yolks; sherry vinegar; apple cider vinegar; ham steaks; red onions; bread-and-butter pickles; kohlrabi
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  • Tofu larb (page 22)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Salads; Main course; Laotian; Thai; Vegan; Vegetarian
    • Ingredients: sticky rice; pressed tofu; turbinado sugar; shallots; Thai bird's eye chiles; soy sauce; limes; Bibb lettuce; mixed herbs
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  • Posole salad (page 23)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Salads; Main course; Entertaining & parties; Mexican
    • Ingredients: hominy; bay leaves; cumin seeds; coriander seeds; dried ancho chiles; pork shoulder; onions; Mexican lager; limes; jalapeño chiles; green cabbage; radishes; scallions; cilantro; toasted pumpkin seeds
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  • Chicken salad with corn and miso dressing (page 26)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Dressings & marinades; Quick / easy; Salads; Main course
    • Ingredients: chicken breasts; frozen corn; rice vinegar; white miso; dark sesame oil; fresh ginger; scallions
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  • Everything-but-the-chicken salad (page 26)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Salads; Main course; Vegan; Vegetarian
    • Ingredients: jicama; raw sunflower seeds; tarragon; seedless red grapes; celery; red onions; romaine lettuce; medium-firm tofu; apple cider vinegar; turmeric
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  • Seared duck salad with hot, sweet, and sour dressing (page 27)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Dressings & marinades; Salads; Main course; Entertaining & parties
    • Ingredients: duck breasts; cherries; shallots; Thai red chiles; sherry vinegar; dark sesame oil; Savoy cabbage; chives
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  • Sardine Niçoise (page 29)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Quick / easy; Salads; Main course; French
    • Ingredients: green beans; eggs; rustic bread; Kalamata olives; thyme; canned sardines in olive oil; romaine lettuce hearts; cherry tomatoes; cucumbers; baby red potatoes
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  • Seaweed salad (page 30)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Salads; Main course; Side dish; Vegan; Vegetarian
    • Ingredients: dried kombu; dried arame; dried wakame; fresh ginger; cooked adzuki beans; daikon radishes; carrots; cilantro; Thai red chiles; soy sauce; rice vinegar; mirin; dark sesame oil; sesame seeds
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  • Grilled octopus salad, Greek style (page 31)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Grills & BBQ; Salads; Main course; Entertaining & parties; Greek
    • Ingredients: octopus; oregano; shallots; feta cheese; fennel; oranges; Kalamata olives
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  • Peanut bun (page 32)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Quick / easy; Salads; Main course; Summer; Asian
    • Ingredients: rice noodles; bean sprouts; eggs; peanut butter; fish sauce; Thai bird's eye chiles; limes; scallions; dry-roasted peanuts
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  • Gingery noodle salad with snow peas (page 34)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Salads; Main course; Summer; Vegan; Vegetarian
    • Ingredients: sesame seeds; fresh ginger; scallions; soy sauce; dark sesame oil; snow peas; whole wheat angel hair pasta
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  • Vietnamese bean thread salad with shrimp and chicken (page 35)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Salads; Main course; Summer; Entertaining & parties; Vietnamese
    • Ingredients: fresh ginger; whole star anise; chicken breasts; shrimp; limes; carrots; shallots; fish sauce; bean thread noodles; cucumbers; mint; cilantro; Thai basil; Thai red chiles
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  • Fast pho with tea broth (page 37)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Quick / easy; Soups; Vietnamese
    • Ingredients: beef sirloin steaks; Chinese five-spice powder; black tea bags; fresh ginger; soy sauce; rice vermicelli noodles; Vidalia onions; cilantro; bean sprouts; limes; chiles
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  • Mixed mushroom pho (page 38)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Soups; Vietnamese; Vegan; Vegetarian
    • Ingredients: kombu; dried shiitake mushrooms; mixed mushrooms; carrots; onions; fresh ginger; bay leaves; soy sauce; Chinese five-spice powder; thin flat rice noodles; limes; scallions; watercress; Thai chiles
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  • Pho with fresh noodles (page 39)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Pasta, doughs & sauces; Soups; Entertaining & parties; Vietnamese
    • Ingredients: whole star anise; black peppercorns; whole cloves; fresh bay leaves; cinnamon sticks; garlic; onions; fresh ginger; oxtail bones; fish sauce; beef tenderloin; thin flat rice noodles; sugar snap peas; shallots; cilantro; Thai basil; mint; chiles
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  • Hot and sour chicken noodle soup with cracklings (page 40)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Quick / easy; Soups
    • Ingredients: chicken thighs; chicken drumsticks; scallions; celery; fresh ginger; rice vinegar; soy sauce; ramen noodles; dark sesame oil
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  • Chickpea noodle soup (page 42)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Soups; Vegan; Vegetarian
    • Ingredients: dried chickpeas; sage; bay leaves; onions; carrots; celery; small shape pasta; parsley
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  • Chicken soup with egg noodles (page 42)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Egg dishes; Pasta, doughs & sauces; Soups; Entertaining & parties
    • Ingredients: whole chicken; chicken wings; onions; garlic; celery; carrots; bay leaves; parsley; dry white wine; all-purpose flour; eggs; egg yolks; chives
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  • Chicken stock (page 43)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Stocks; Cooking ahead
    • Ingredients: chicken wings; onions; garlic; celery; carrots; bay leaves; parsley; chicken bones
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  • Charred onion soup over torn bread (page 45)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Quick / easy; Soups
    • Ingredients: tomato ketchup; bay leaves; celery seeds; paprika; ground ginger; nutmeg; Parmesan cheese; Parmesan cheese rind; onions; soy sauce; white wine; baguette bread
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  • Mostly onion soup with cannellini crostini (page 46)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Soups; Vegan; Vegetarian
    • Ingredients: onions; leeks; fennel; parsnips; apple cider (alcohol-free); bay leaves; thyme; whole grain baguette bread; cooked navy beans; nutritional yeast flakes; rosemary
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  • Hearty French onion soup (page 46)

    from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company Dinner for Everyone by Mark Bittman

    • Categories: Soups; Entertaining & parties; French
    • Ingredients: beef marrow bones; beef chuck steaks; carrots; celery; leeks; bay leaves; parsley; black peppercorns; whole cloves; red wine; onions; baguette bread; thyme; Cognac; Parmesan cheese; Gruyère cheese
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Notes about this book

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Notes about Recipes in this book

  • Posole salad

    • louie734 on April 04, 2020

      https://leitesculinaria.com/235052/recipes-posole-salad.html

  • Corn-and-cheddar chowder

    • TheSparkThatBled on August 04, 2020

      I cooked this with slightly reduced portions because of what I had on hand. It turned out great and the leftovers reheated well too.

  • Smoky three-bean soup with tomatillo salsa

    • TheSparkThatBled on August 04, 2020

      I cooked this when I first bought the book. As written I found the broth to be too thin and the spicing to be one note. I think it could be good with some tweaks.

  • Red beans and rice with tangy zucchini

    • deboChicago on February 11, 2020

      This was very tasty. Would definitely make it again.

  • Whole wheat pasta with carrot-top pesto

    • mjperkins on December 08, 2019

      Made just the pesto which is very yummy.

  • Charred whole cauliflower with mustard seeds

    • mjes on August 31, 2021

      I enjoy roasted cauliflower and am always on the lookout for new seasoning ideas. This South Asian flavor combination works well while the mustard seeds are used in sufficient quantity to provide a textural contrast.

  • Skillet chicken Parm with spicy breadcrumbs

    • abrownb1 on August 12, 2019

      Good flavor but the sauce is very watery even after reducing for a while and doesn't really coat the chicken.

  • Moroccan-spiced chicken with carrots and olives

    • Kategi on November 03, 2019

      I used kalamata olives because I like them better and I already had them. I took some of the spices and put it into the chicken broth for the couscous I made to go with it. It was fast and easy. Maybe a little bland. I definitely undersalted. I didn’t have the size pan they told me so I used my cast iron pan and I think it was too much liquid. I’d cut down the liquid next time by nearly half.

  • Brown-butter salmon with tomatoes and capers

    • Cheri on September 22, 2019

      This is so easy and quick to prepare. It’s fabulous with fresh picked cherry tomatoes. Recommended

  • Dry-brined turkey with oyster-cornbread stuffing and gravy

    • ellwell on November 26, 2022

      This turkey method was a hit—probably the best fresh bird I have ever done. There was a competition in our household: traditional roasted in the oven (me) vs. fried outside in the fryer (all the men). I used the Bittman 4 day dry brine but just before putting in the oven, I slathered it in duck fat (go me! ). It came out with a beautiful color, the meat was not dry and everyone was happy. But I lost the competition, cuz fried turkey is awesome and an oven just cant get the skin that crispy. Sooo…. If you don’t have a fryer, I would recommend this method over all the others I have tried up to my ripe old age of 60.

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  • ISBN 10 0385344767
  • ISBN 13 9780385344760
  • Linked ISBNs
  • Published Feb 12 2019
  • Format Hardcover
  • Page Count 432
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

The first major new work from the man who taught America How to Cook Everything is truly the one book a cook needs for a perfect dinner--easy, fancy, or meatless, as the occasion requires.

Mark Bittman is revered for his simple, straightforward, and flexible approach to everyday cooking. In Dinner for Everyone, he shares 100 essential main dishes, each with easy, vegan, and all-out recipes as the mood or occasion requires. These 300 all-new recipes, accompanied by more than 100 full-color photographs, form a diverse collection that includes quick meals for busy weeknights (hearty soups, tacos, and one-pot pastas), creative plant-based fare that will please both vegans and non-vegans alike (lemon polenta with mushroom ragu, pomegranate-glazed eggplant, or cauliflower tinga tacos), and impressive dishes perfect for entertaining (handmade noodles and even your Thanksgiving centerpiece). Whatever the experience level, craving, or time constraint, home cooks will find exactly what they need to prepare all their favorites with confidence and enthusiasm. Rooted in Mark's philosophy of using efficient cooking techniques, fresh ingredients, and basic kitchen equipment--and written in his signature to-the-point style--Dinner for Everyone is today's one-stop, indispensable reference for life's ultimate question: What's for dinner?

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