These Crispy Chocolate Chip Cookies with mini & full-size chocolate chips are perfection – recipe from Mark Bittman.

Why cook up a plain ol’ burger when you can have a shu mai burger instead?

Mark Bittman’s Everyday Pancakes

A healthy vegan Vietnamese Soup with Yuba, Fresh Pineapple, and Crisp Shallots.

A traditional Chinese-American dish made healthy and vegan. Served with seitan, prunes, dried shiitake mushrooms and winter produce.

Healthy vegan Chilaquiles with Edamame Guacamole and Pickled Carrots!

Roasted Spaghetti Squash with Brown Butter Sage and Walnuts.

Jim Lahey’s No-Knead Bread – so simply, absolutely anyone can make it.

Walnut Cranberry Biscotti from Mark Bittman. Vegan, low fat, and surprisingly tasty.

A wonderfully moist, easy to make, healthy Yogurt and Molasses Bread with Walnuts and Dried Figs

Easy baguettes and whole wheat bread.

Homemade Hummus + Naan

Sesame Orange Bowl

Rigatoni Brussel Sprout Bake + Figs

Roasted Red Pepper Pesto

Chipotle-Glazed Butternut Squash

Steamy miso soup with udon noodles, shiitakes, and shrimp, plus avocado peanut salad with ginger dressing. From “How to cook everything”!

Adapted from a Mark Bittman recipe, Potato Cumin Curry is a flavorful, quick, and easy vegan main dish.

Perfect for meatless Monday: Falafel patties served with a dollop of garlicky tzatziki.

Cake, custard, plump, juicy blueberries with a hint of coconut and lime. Pure summer comfort dessert, and simple to make. Also, a Giveaway!

Duplicate an artisan bakery loaf, with a crackling crust, open-holed crumb, light texture & fantastic flavor without kneading at all!

A fresh, crisp, colorful (and raw) salad, from Mark Bittman with love.