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Mark Bittman's Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less by Mark Bittman

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Notes about this book

Notes about Recipes in this book

  • Udon noodle and miso soup with fresh shiitake mushrooms

    • Cheri on January 06, 2011

      Added diced leftover pork, scallions, spinach, shitake mushrooms (sauted in olive oil with the pork to rewarm). Very Good. Fresh Udon noodles - used 2 packages. - 1 large container chicken broth. Nice complete meal.

  • Chicken with chilaquiles and green salsa

    • sideshoes on November 14, 2010

      Excellent. Great way to use leftover chicken.

    • Aquila on March 28, 2011

      I used tortilla chips for "corn chips." I used one jalapeno but I should have used more or left the seeds in. Husband doesn't like sour cream so I added cheese to his. It was very good and I'll definitely make it again.

  • Orzo "risotto" with chives

    • sideshoes on April 10, 2011

      Very easy. Wonderful way to use up chives.

  • Sesame-glazed grilled chicken

    • Lindalib on August 21, 2012

      Recipe is only a list of ingredients with no quantities. However, we guesstimated. We also marinated the chicken for about 30 minutes in the glaze prior to placing on a charcoal grill. The chicken turned out well with a good flavor.

  • Udon noodles with seafood and soy-lemon sauce

    • Lindalib on October 10, 2013

      Very good and exactly as advertised. An easy weeknight meal.

  • Spicy escarole with croutons and eggs

    • Emily Hope on December 06, 2010

      Very good--I modified quite a bit. Made croutons tossed with crushed garlic in addition to oil. For escarole, sauteed some onion until beginning to caramelize, added garlic and chili flakes, then escarole, sauteed down, and deglazed with some white wine. tossed in the croutons and some parmesan, and then cracked 4 eggs on top and put the pan in the oven for about 10 min until the eggs were soft-cooked. V. tasty. Served with avocado and carrot salad: peeled and sliced carrots on the diagonal about 1/3 to 1/2 inch thick, tossed with olive oil salt and coarsely crushed coriander and cumin. Roasted in the oven until beginning to caramelize, then tossed with chunks of avocado and a tangerine juice-white wine vinegar-olive oil dressing. Super good with the salad.

  • Spicy pork with soba noodles

    • Aquila on April 13, 2011

      Good, easy and fast. I added sesame oil at the end. I put the noodles in the pan with the pork.

  • Chile sweet potato soup

    • mrsmadam on February 03, 2015

      I made this in an effort to use items in my CSA box. Being a soup lover and not a sweet potato fan I thought this might be a safe choice. I had planned to use some cauliflower (also in my box) to make croutons for the soup but came across Charred Cauliflower Quesadillas on SmittenKitchen.com and thought they would make a nice compliment. To go with it all I used my CSA brussels sprouts to make this slaw http://www.foodandwine.com/recipes/lemony-brussels-sprout-slaw. Three quarters of the way through dinner my carnivore husband and looked up and remarked “you’re not feeding me any meat, are you?” and went on to finish off what he had on his plate and the rest of the quesadillas. Resounding success – all of it.

  • Panko chicken with grapefruit-honey sauce

    • Locavore on December 13, 2015

      used 14 oz of chicken breasts and sliced in half to make 4 cutlets, skipped the pounding step; used a mix of half panko half breadcrumbs (because out of panko). very yummy, and can leave the sauce off for picky children. took more like 30-40 min. served with pearl couscous and spinach

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  • ISBN 10 1410425584
  • ISBN 13 9781410425584
  • Published Apr 16 2010
  • Format Hardcover
  • Page Count 552
  • Language English
  • Edition Large Print edition
  • Countries United States
  • Publisher Thorndike Press

Publishers Text

People who like to eat well without the fuss have always turned to Mark Bittman for his trademark pared-down elegance and contemporary style. In 404 Express, Bittman, author of the popular New York Times column "The Minimalist" and the bestselling How to Cook Everything series, offers readers a new level of ease with recipes that that are no more than a paragraph long.

The 404 seasonal recipes are sophisticated as they are simple: on a cold winter night, warm up with White Bean Stew served over crusty slices of oil-rubbed baguette. Welcome spring with Shrimp with Asparagus, Dill or Spice Poached Eggs and Truffled Arugula Prosciutto Salad. Make the most of summer produce with Scallop and Peach Ceviche or Apricot Cream Upside Down Pie, and try Salmon and Sweet Potato with Coconut Curry Sauce or Broiled Brussels Sprouts with Hazelnuts when the air starts to cool.

The beautiful, two color cookbook also includes Bittman's complete guide to stocking your pantry, menus for a variety of occasions, and recipe lists that span the seasons.



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