|Another great book by the minimalist chef and recipe-creator extraordinaire, Mark Bittman|
I’ve been away for a stretch, and although I’ve been eating well, I haven’t been in the kitchen. I was leading a writing retreat at Salish Lodge last week in Snoqualmie, Washington. Normally when you think “lodge” you think bunk beds, giant picnic tables in the dining halls, and more oatmeal than decadence. Not here. This lodge has plush rooms, each with their own log-burning fireplace, a beautiful view of a waterfall, and great food. I typically have to dig into my own snack supply when I travel because gluten-free options are hard to come by, but Salish Lodge had plenty. Gluten-free blackberry muffins for breakfast, roasted fennel and baby carrots with goat cheese for dinner – it was amazing food at every turn.
But now I’m back home and it’s time to post the gluten-free and dairy-free recipes from our latest cookbook, How to CookEverything: The Basics (2012) by Mark Bittman. This cookbook is a dramatic departure from Bittman’s other books. Normally his cookbooks are crammed with hundreds of recipes, but they’re all font and no photos. This cookbook breaks that tradition, and, much like The Pioneer Woman Cooks and other trendy cookbooks, offers step-by-step photos for every recipe. As a result, this installment of How to Cook Everything boasts 1,000 photos and 185 recipes.
But as we’ve come to expect from Bittman, the minimalist cook, the recipes are simple with familiar ingredients and clear instructions. And the results are delicious. I've tried and adapted two recipes, the Baked Rice Pudding and the Oatmeal Chocolate Chip Cookies, and both were fantastic.
Of Bittman's 185 recipes, I’ve counted 59 that are gluten- and dairy-free straight out of the book. As you'll see below, I've listed 19 that I'm eager to make.
What do I want to make first? I love a good quiona pilaf, so the Quinoa Pilaf with Ginger and Chiles has my attention. And now that it’s summer, I’ve been in the mood for a creamy chicken salad, piled high on a plate of Bibb lettuce with a couple of tomato wedges on the side. Bittman’s recipe for chicken (or turkey) salad sounds crunchy with almonds and celery. Normally I’m not a fan of mayonnaise-based salads because they’re too goopy with mayo, but his recipe has a generous pound of shredded chicken to a mere ¼ C. mayonnaise, which sounds just about right to me.
Gluten-free and dairy-free recipes from How to Cook Everything – The Basics
Crudites with Warm Olive Oil Dip, pp. 74-75
Apple Salsa, pp. 80-81
Quick Pickle Spears, pp. 88-89
Chopped Salad, pp. 116-117
Spicy Coleslaw, pp. 120-121
Warm Spinach Salad with Bacon, pp. 132-133
Fast Tomato Soup, pp. 140-141
Smoky Red Bean Soup, pp. 150-151
Rice Pilaf, Plain and Fancy, pp. 148-149
Quinoa Pilaf with Ginger and Chiles, pp. 208-209
Rosemary Roasted Potatoes, pp. 224-225
Garlicky Sweet Potatoes, pp. 240-241
Spanish-Style Lentils with Spinach, pp. 256-257
Perfect Roast Beef, pp. 274-275
Barbecued Spare Ribs in the Oven, pp. 296-297
Braised Chicken, Mediterranean Style, pp. 324-325
Chicken or Turkey Salad, pp. 336-337
Crisp Sesame Fish Fillets, p. 352-253
Beef Tacos, pp. 392-393