What’s for dinner? Depends—but Mark Bittman’s new cookbook covers just about all the bases.
A busy weeknight might call for an onion soup that gets fast flavor from Old Bay, or a 30-minute approximation of pho made with tea bags and five-spice powder. On leisurely weekends, you might be more inclined to break out the oxtail bones and toasted whole spices for the real-deal three-hour simmer.
