Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less

by Mark Bittman

Cooking can be one of life's essential pleasures, even when you have to put dinner on the table every night. Now, with Mark Bittman's trusted voice as your guide, quick, easy, and fresh meals are always a realistic option. Presented here are 404 dishes -- 101 for each season -- that will get you in and out of the kitchen in 20 minutes or less. Mark Bittman's recipe sketches provide exactly the directions a home cook needs to prepare a repertoire of eggs, seafood, poultry, meats, vegetables, sandwiches, and even desserts. Add a salad here, a loaf of bread there, and these dishes become full meals that are better than takeout and far less expensive. These 404 recipes are as delicious and sophisticated as they are simple: Make the most of summer produce with Scallop and Peach Ceviche or Apricot Cream Upside-Down Pie. When the air starts to cool, try Salmon and Sweet Potato with Coconut Curry Sauce or Broiled Brussels Sprouts with Hazelnuts. On a cold winter night, warm up with White Bean Stew served over crusty slices of olive oil-brushed baguette. Or welcome spring with Shrimp with Asparagus, Dill, and Spice or Poached Eggs and Truffled Arugula Prosciutto Salad. Because good ingredients are the backbone of delicious home cooking, Bittman includes a guide to the foods you'll want on hand to cook the Kitchen Express way, as well as suggestions for seasonal menus and lists of recipes for specific uses, like brown-bag lunches or the best dishes for reheating. With Mark Bittman's Kitchen Express, you can have dinner on the table in not much more time than it takes to read a traditional recipe.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Ebooks, Food and Drink

240 pages, Unknown Binding

First published January 1, 2009

About the author

MARK BITTMAN is one of the country's best-known and most widely respected food writers. His How to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of New York Times on food policy and cooking, and is a columnist for the New York Times Magazine. His "The Minimalist" cooking show, based on his popular NYT column, can be seen on the Cooking Channel. His most recent book, VB6, debuted at #1 on the New York Times bestseller list in its first week on sale.

Reviews

[Ivonne Rovira · Rating 5 out of 5]

In his Kitchen Express, Mark Bittman does what he does best: create delectable but simplified meals for everyday families. Here, all of the recipes are ones you can prepare on a weekday evening in 30 minutes or less. The best weekday cookbook since Marian Burros’ still-unsurpassed Twenty-Minute Menus. Highly, highly recommended.

[Judy · Rating 4 out of 5]

I'm biased. I love Mark Bittman's recipes - they are simple, easy to understand, and delicious. Perhaps best of all, he provides plenty of room for improvisation. This book is the epitome of leaving room for the chef's tastes and flavors to emerge. He basically gives just the gist of the recipe. It's fine as is, but there's room for addition/subtraction. The recipes are very brief - there are 2 - 3 per page.

Here's one called Broccoli Rabe and Garlic Soup: In a 450 degree oven, roast a handful of smashed garlic cloves with a little olive oil for about 5 minutes (I roasted them for 8 minutes). Bring about 6 cups of stock to a boil; add the garlic, stir in about a half cup of orzo or other small pasta, and a bunch of chopped broccoli rabe; continue cooking until the pasta and rabe are tender. Add lemon juice to taste, along with some salt and pepper. Serve, garnished with freshly grated parmesan cheese if you like.

[Jules · Rating 4 out of 5]

My husband brought home this book a few weeks ago, and we have been using it regularly since. It's basically my new favorite cookbook, and I cook from it almost every time it's my turn to make dinner.

Why?
1. The recipes are creative and sometimes surprising, and always good.
2. You really can make these recipes in about 20 minutes, if you have the right ingredients on hand.
3. Bittman begins this book by telling you how to stock your pantry so that you will have the right ingredients on hand.
4. The book is organized by season, so you can quickly figure out how to cook with foods that will be in season (and therefore, are more likely to have been produced locally or at least regionally) and can more easily find ingredients in the stores.


So those are my top reasons. And as for #1, I should say that my husband is intractably picky and something of a food snob. And yet without fail, he likes the the recipes, too. This has been the main problem for us with cookbooks that promise speedy prep: they almost always take shortcuts in ways that substantially reduce the quality of the final product. Bittman doesn't take shortcuts. He just strips down the recipes to their bare bones, reducing significantly the prepping and cooking times. And he only includes recipes that can handle this kind of stripping.

But I have one more reason -- and this will appeal to those who, like me, are kitchen-stupid.

5. The recipes will teach you about how food works. Because these are stripped-down recipes, you discover what, underneath all the other added flavors and components, are the most basic elements to making a dish work. If you can only use 5 ingredients, which are the required ones? These recipes get right to that core of flavor combinations and basic recipe structure. Bittman doesn't talk about his recipes in this way, as he does in his other books, but you'll see it really quickly when you begin cooking.

Some (potential) drawbacks:
-- Not many vegetarian main dishes. There are plenty of meat-free recipes here, but most aren't substantial enough to be a meal in themselves, and since we tend to cook one-dish meals, that means we are only using this cookbook on days when my vegetarian daughter isn't eating with us.

-- Recipes are laid out in short text paragraphs -- as oppposed to the normal cookbook technique of listing ingredients first, then explaining preparation steps in a sequence of numbered paragraphs. Instead, Bittman just writes about 4-5 sentences about how to whip up the recipe. You have to read the paragraph to figure out what ingredients you need to gather. But in reality, I haven't minded this so much. Reading through the whole paragraph at once helps you figure out what you're going to be doing, and enables you to plan your prep time more quickly.

As busy working parents, my partner and I are super grateful for a reliably delicious express cookbook. Thanks, Mark!

[Experience Life · Rating 5 out of 5]

The fabulous new book from the bestselling author of How to Cook Everything could just as easily be called “How to Cook Everything, Fast.” Bittman groups his 404 recipes by season and points out that he chops slower than anyone he knows, so when he says you can get these dishes on the table in 20 minutes, he’s not exaggerating.

His “kitchen express” style is about three things: speed, flexibility and relaxation, so there aren’t many ingredients and he doesn’t expect you to measure them precisely. Their flavor relies on quality: in-season fresh vegetables, well-chosen oils and condiments, and good proteins like beans, tofu and sustainably raised meats. Together, these dishes — ranging from crab cakes to spicy greens with croutons and eggs to pan-fried herb chicken — serve up a double helping of flavor and nutrition, and prove that these bases can be covered fast, without fuss. Bittman also provides some handy lists: quick-cooking standbys for the cupboard, fridge and freezer; several dishes that double as quick appetizers; and a collection of various seasonal sample menus so you’re ready for anything on the fly, from a weeknight dinner party to a holiday blowout. A great tool to help you cook smarter, not harder, and eat healthier as a result.

[Black Heart Magazine · Rating 5 out of 5]

Love the way these are broken down by season. This is a bit of a weird cookbook, though, as it's mostly about combining the same types of ingredients over and over in different ways. Bittman is a minimalist, so it's about having the kitchen stocked and ready to go, and then just mixing and matching flavors. So the "recipes" aren't very involved, and it takes a bit more work to get your kitchen set up to do these in 20 minutes or less, but it's an interesting way to do things. Plus it'll help you start trusting your instincts more, which is always a good way to be in the kitchen. Recommended for anyone looking for interesting new recipes that can be cooked in even the crummiest, tiniest of NYC apartment kitchens.

[Christie Martel · Rating 5 out of 5]

Mark Bittman is my hero! We only got this cookbook in February so we haven't tried a ton of recipes from it but we're about 5/5 or 6/6 already. I love the fact that it is separated out by season and you can find recipes that are specific to your season using only in-season ingredients. I was a little put out at first by the lack of an ingredient list for the recipes. I didn't know how much spice to add or how many chicken breasts to cook. But then I realised that this is the true beauty of this cookbook. I can adjust the recipes to serve 2 people or 20 people. And I am truly learning to use my palate to determine what tastes good and what doesn't. I'm not constantly wondering if this is how something is supposed to taste, I'm just noticing if I like the taste or not. Love this book!

[Sarah · Rating 5 out of 5]

I love this book because on my bookshelf of ridiculously intensive recipe books, this makes my life easy. This is all about buying fresh, in-season ingredients and cooking them simply. It is a great, weeknight meal planner. Because frankly, there are some nights that I don't want to spend an hour in the kitchen. I want to eat. Now. One caveat is that you really should know how to cook before you buy this. It is not going to teach you techniques or give you step-by-step advice. But if you are even moderately talented in the kitchen I would suggest this to add to your collection. Also great for someone (like me) who was looking to cut down on their meat intake, but not go full-on veggie.

[Benjamin · Rating 5 out of 5]

Recipes distilled to their essence: this is good to eat; here's how to make it. I am the biggest Mark Bittman fanboy, and I'm not ashamed to admit it.

[Don Gillette · Rating 4 out of 5]

Surprisingly succinct, great directions, and some interesting recipes to throw together in no time if you've got the ingredients handy. Granted, some of them aren't something you'd find at the neighborhood grocery store unless you live in NYC, but for the most part they're accessible.
The breakdown by seasons was a little annoying since almost nothing is seasonal anymore, but other than that, well worth a look.
I read the Kindle version which makes for trouble in a cookbook, but this was good enough that I may invest in the paperback so I don't have to copy the good recipes down on a card.

[William · Rating 5 out of 5]

I very much like the idea of adding anchovies to my tuna sandwiches. Genius.

The Candied Citrus Rinds would be very good.

Hangtown Fry, the breakfast of Gold Miners.

The Fast Fish Soup is not a true bouillabaisse, but is sure sounds good.

I was very happy to see that the Classic Caesar Salad did feature anchovies.

Mark's Famous Spicy Shrimp. "The best bring to the grill party dish ever." Reminds me of the old Shrimp Michael at the Stoneridge Inn in Hales Corners.

[Amy Beth · Rating 4 out of 5]

I enjoyed this cookbook and every recipe I tried turned out great. That said, it isn't a cookbook for just anybody. I don't think if you are looking for your first cookbook that you would want this one. It seems to assume that you at least know your way AROUND the kitchen, not just know your way TO the kitchen. Bittman even says in the opening bits that the book assumes you are an "enthusiastic cook." There are no pictures and the recipes aren't exactly recipes with exact measurements, etc. The instructions are in paragraph form. You'll need to read the opening to understand the instructions better. He explains how to stock a pantry, lists some handy substitutions (such as yogurt for sour cream), and has an explanation on how to use the book.

Also, a note about the recipes. I wouldn't call the recipes strange or even unfamiliar, but some might. I guess it might depend a lot on how and where you were raised or what sort of cook you are. Here are some of the recipes: Garlic-Ginger Shrimp, Cauliflower Soup, Jerk Chicken, Korean Barbecued Beef, Braised Fish with Zucchini, Panzanella, Chicken Curry in a Hurry, Crisp Fennel Gratin, Classic Caesar Salad, Migas, Almond Tart, etc. But fellow Southerners, if you're looking for things like mac and cheese, fried pork chops, chow chow, and Red Velvet Cake, look elsewhere. ;)

Edited to add: It took me longer than 20 minutes usually to make the dishes I tried. He explains why that is in the opening part too and it makes sense. It took me on average about 30 minutes. Still, not bad.

[Mary · Rating 5 out of 5]

This is one of those cookbooks I pulled off the library shelf randomly while my kids were being kids and putting us in danger of being asked to leave the library. When I started to flip through it in the waiting room of a doctor's office later in the day I knew I'd made a lucky grab, because in spite of my long, hot day of dragging unhappy kids on errands I really wanted to go home and cook some the food in this book. Now, several weeks, and several very successful meals later, I'm on my last possible renewal and have to buy my own copy. Everything is easy to prepare, without intimidating ingredient lists, and all of it has been delicious so far.

[Jennifer · Rating 5 out of 5]

What's not to love about Mark Bittman? This cookbook is formatted completely different from another one I have from him. I am a list girl and really like to see ingredients listed, which this book does not do. Mark has the ingredients only in the same paragraph he tells you how to make the recipe. It literally is a paragraph a recipe. I really like how he has sectioned recipes by season and of the recipes I've made so far they are all very quick and delicious. Another winner!

[Laila · Rating 5 out of 5]

This is my husband's favorite cookbook (I'm getting him this for Christmas, actually), and one of mine as well. The recipes are all made with fresh, easy-to-find ingredients. Anyone with just a little bit of kitchen know-how can cook them, and they're quick too! Nothing processed or out of a box - just good flavorful food. Lots of vegetarian options, all types of meat dishes, as well as desserts and drinks. I *highly* recommend this cookbook.

[Spike · Rating 5 out of 5]

A cook book for people who cook. This is not a book of recipes, so much as a book of ideas. Most of the recipes are in the form of "Sauté some onions in butter, add some mushroom, and ham, when cooked season to taste." . Measurements are only given when something is to be baked.

This is the book to reach for when the question is "What do I should I make for dinner?", not "How do I make this?".

[Laura · Rating 5 out of 5]

I checked this out from the library to see if it is something to give my sister-in-law for Christmas. It's excellent! So much so, I'm ordering a copy for myself. The four to five sentence recipes are perfect for quick, throw-together meals. Mark Bittman's recipes have never steered me wrong, wether they come from his Minimalist pieces in NYT or "How To Cook Everything Vegetarian". He's excellent.

[Jeesun Hunting · Rating 3 out of 5]

I got this book because I love the Minimalist columns. It is written in the same way as the column (lots of room for improvising, simple ingredients, no-nonsense instructions) but I found it a little disappointing because most recipes are meat centered. I was hoping for a book that could provide quick weekday meals but it didn't really suit a flexitarian/on a budget diet. I was surprised because Bittman is a big proponent of "part-time vegetarianism".

[Marian · Rating 3 out of 5]

hard to rate this one. I think the recipes are excellent. However they are written in a very casual, one short paragraph style. Several recipe ideas on each page. I think there is a lot of assumed kitchen confidence and experience. No photos.

[Nancy · Rating 3 out of 5]

I think I 'm ready. This book is general directions, not specific recipes. Just mix the stuff together in the right order, cook as directed and voila, dinner. I wouldn't give this to my bachelor kids. Or my expert cook husband. Simple and delicious.

[Kbg503 · Rating 4 out of 5]

After re-reading, I better understand the inspiration in creativity and freedom.

[Tasya Iskandarsyah · Rating 5 out of 5]

first book i bought when i came to america.now i'm good at cooking simple american food.thanks to Mark!

[lisa · Rating 4 out of 5]

Red lentil soup with lemon and parsely

[Mary Kay · Rating 1 out of 5]

This is not a useful cookbook. The recipes are written as paragraphs without ingredient lists, so you can’t just glance at the recipe to see what ingredients are needed. Many recipes do not have measurements (example: “Whisk together sherry or rice vinegar, Dijon mustard, olive oil, minced shallot and some salt and pepper” How much vinegar? How much mustard? How much oil? What’s the ratio of ingredients? The recipe doesn’t specify- even a range would be helpful). Cooking instructions are vague (“cook as you would a frittata”- what does that mean?) Many of the recipes are for parts of a meal and do not stand alone. So, while each individual recipe make take 20 minutes, getting a whole meal on the table with this cookbook would likely take longer. Also, the book is organized seasonally, without regard to meal or course (breakfast burritos right by clam chowder) which makes using the cookbook to actually plan meals more difficult. It also calls for expensive and/or unusual ingredients (personally, I never have squid just lying around in my fridge, for example). I understand that the book was written to be flexible and inspirational, but it is too unstructured to be helpful. I think that if you are a knowledgeable enough cook to use this book (given the vagueness of the recipes), you probably don’t need this book. For home cooks in a hurry, this is not a good choice.

[Zoey · Rating 4 out of 5]

“Read” is a category I can only loosely apply here, as I actually leafed through this book quickly before being forced to return it to the library. However, I can say that I found this cookbook accessible and inspiring, and quite the opposite of Bittman’s ambitious and authoritative, “How to Cook Everything.” Where that other title serves as an encyclopedia and instruction manual for the home cook, “Kitchen Express” is almost whimsical by comparison, both in its presentation and contents. Recipes are presented according to season. Each recipe consists of a short paragraph without illustration, and yet the majority of the dishes seem both extraordinarily delicious and also quite doable. To cook like this would be to elevate one’s daily intake. To master several of these recipes would be to grow in both skill and intuition. I do hope to try a few of these.

[Joanne · Rating 5 out of 5]

Genius. 404 basic recipes all given in 2 to 6 sentences (or nearly all). No lists of ingredients and amounts are general such as a cup of this and add some/a lot/a little of that. No pictures and permission to substitute as you like. Some of the dishes sound a bit upscale with ingredients such as prosciutto or swiss chard, but then you realize these ideas can be done with your own preferred ingredients. And there are plenty of comfortable recipes such as ham with red eye gravy, fish with zucchini and tomatoes, and quick lemon cheesecake or brown sugar apples. I love the format and short simple directions, just like your favorite family recipes. Great ideas to expand your go-to repertoire.

[Sorento62 · Rating 3 out of 5]

I had been planning to go back to this cookbook another time, as I had to return it to the library previously -- but I think I've read enough to get the gist, so I'll say I'm finished with it.
The recipes in Kitchen Express are mostly of the type that give you ideas for how to throw together a quick dinner in a saute pan in half an hour when you get home from work. They don't have a lot of ingredients or fussy preparation techniques, and the directions are pretty loose. It's the type of cooking a lot of people do without a cookbook.
Good for easy and tasty ideas using fresh ingredients, nonetheless.

[Janis · Rating 5 out of 5]

Okay, so I actually read cookbooks. There’s really not much text to read in this one, but boy does it have some terrific recipes.
So many seasonal recipes that sound basic, easy, and delicious. Can’t wait to trythe Vietnamese rice noodle salad with crab and the mussels in white wine!
This is a cookbook I’d happily add to my collection.

[Julie · Rating 2 out of 5]

I bought from a online charity shop, so two stars because I only want to try 85 out of the 404 recipes. I may give it more stars as I start to use it, though, because I like cookbooks organized by seasons to take advantage of what’s fresh and delicious. The style doesn’t bother me as long as the recipes will be quick and tasty.

[Kathleen · Rating 5 out of 5]

This has been one of the most enjoyable cookbook reading experiences thus far. Straight forward and fast, like the title. If you are like me, I just need the ingredients and how to get it together. I dont need a lesson on how to zest, just here is what you need and here is how to get it to the plate.

[Gail Whitman · Rating 3 out of 5]

This is a little difficult to use. The recipes are not written in the usual format. They are written in paragraph form. After you get used to it, the recipes are good. I have made several things from the book and will make more. I love Mark Bittman's books--this is just not my favorite.