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

  • 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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Notes about Recipes in this book

  • Beef stew with baked potatoes

    • jaelsne on November 06, 2023

      Great taste from an easy recipe.

  • Posole salad

    • louie734 on April 04, 2020

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

  • Whole wheat pasta with carrot-top pesto

    • mjperkins on December 08, 2019

      Made just the pesto which is very yummy.

  • 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

  • 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.

  • Pasta with use-what-you've-got Bolognese

    • julesamomof2 on August 02, 2023

      Very nice, flexible pantry recipe. I had some fresh ground turkey to use up and little else so I turned to this one, and it was delicious for a such a minimal approach to bolognese. Will no doubt be repeated.

  • Chicken with celery and leeks

    • chaffinski on November 29, 2023

      Fine. Added cashews for variety.

  • Roasted beet gnudi with pistachio pesto

  • 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.

  • 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.

  • Red beans and rice with tangy zucchini

    • deboChicago on February 11, 2020

      This was very tasty. Would definitely make it again.

  • 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.

  • 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.

  • 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.

  • Yaki udon with chicken

    • aceedubs on November 27, 2024

      Could absolutely microwave the chicken thighs per David Chang's method.

  • All-about-the-cheese macaroni

    • aceedubs on February 17, 2024

      Can use extra sharp cheddar too.

  • Mushroom-sweet potato moussaka

    • Kabinetka on January 27, 2024

      An unusual recipe, which I made as mostly out of curiosity, but ended up really enjoying. I replaced the cashews with pine nuts, which felt more thematically appropriate, and used a mix of Japanese and regular Garnet sweet potatoes. I was surprised that this vegan twist really hit the notes of moussaka and felt very satisfying. I would make this again and I’d also like to try it with the addition of an eggplant layer.

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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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