Cookbookmarked! is our series where we view the latest cookbooks from the foodie influencers you follow. Come back regularly to find out which new releases are worth your hard-earned cash and the recipes you should try first of each of them.Mark Bittman thinks that there should be an iconic dish for every vote. In his new cookbook, Dinner for everyone ($ 38), the food journalist gives you three different takes (simple, vegan and big-batch) on 99 classic dishes, from burgers to bouillabaisse. Prepare yourself for 300 exciting answers to the ever-burning question: "What are we eating?"Dinner for everyoneWith the concept you can cook whatever you want, regardless of the day. Tell them that you feel like mac and cheese on a hectic Monday night, and then prepare the Bovman version of the stove within half an hour. On another day you can prepare his healthier pasta with vegan cauliflower sauce; or if you have friends, you serve fried three-cheese macaroni with nutmeg and chives. These recipes with three routes ensure that you can work your way from home – cooking bases such as Caesar salad to restaurant – like delicacies such as lobster risotto. Bittman's book is made up of 100 classics screaming for an update, so you'll find enough refreshed versions of familiar staples such as chili and chicken noodle soup. The book also reflects how the world has become our appetite, with recipes for North African couscous dishes, French coq au vin and cassoulet, and noodle-y delicacies from all over Asia. In terms of Bittman, & # 39; classic & # 39; never boring. The most valuable takeaway Dinner for everyone is that you have to cook what makes you happy. On that note about the uncomplicated dinner is a pan-roasted salmon recipe with four ingredients that you want to remember for good.
brown-butter salmon with tomatoes and capers
(4 persons)Cooking time: 15 minutesingredients:
Directions:1. Heat the oven to 475 ° F. Place the butter and a little salt and pepper in a large frying pan over medium heat. When the foam drops, add the salmon and sprinkle with salt and pepper.2. Cook, undisturbed, until the salmon sizzles and the butter darkens, 2 to 3 minutes. Spread the tomatoes and capers around the fish and bring the pan to the oven. Roast without turning until the salmon is brown and the inside is as cooked as you want (you have to peek between the flakes with a knife to check), 3 to 8 minutes. (If you prefer them to be completely opaque, leave them in the oven for 8 minutes, do not overcook or dry them.) Serve the salmon steaks with the tomato-capper spoon sauce on top, passing the lemon wedges on the table.Do you like fast and healthy dinners? To follow Brit + Co on Pinterest for more recipes.Brit + Co sometimes uses linked links to promote products sold by others, but always offers genuine editorial recommendations.(Took over from Dinner for everyone. Copyright © 2019 by Mark Bittman. Photo & # 39; s copyright © 2019 by Aya Brackett. Published by Clarkson Potter, a print from Penguin Random House, LLC.)You might also like it