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My favorite Mark Bittman tip? That's easy: "Claudia Bassols"

Toss tons of veggies in your pasta sauce. I can't imagine pasta with just sauce.

my favorite that I just used on Thanksgiving....juicy delicious turkey in under an hour!

I like his tip about never throwing away a parmesan rind. He throws them into sauces, soup, risotto...
great idea!

I'll second the water tip. Ruhlman has blogged about it, too.

I've been doing this forever--I hate the taste of the boxed/canned stuff, and sometimes I run out of home-made. I just use water and don't tell anyone. While I think I missed the boat on being first to ever have that idea, it's nice to see that folks that know more than I do (big club with ever-expanding membership) are doing the same thing.

Turkey confit. Opened my cooking skills to the art of making all kinds of confits, and by extension, rillettes. He rules.

His stew rocks my world. :-)

I'm definitely a big fan of just using water instead of store-bought stock.

I've used his no-knead bread recipe a few times, and it was wonderful.

i used his tip to make some fast stuffing for Turkeyday this year... turned out great!

His tip on using instead of stock, definitely!

I love his recipe for making your own mustard. Boy is it spicy and the easiest thing EVER. Giving away mustard to everyone I know for Christmas this year.

His tip about shopping at restaurant supply stores on Bowery has provided me endless hours of shopping fun

I've used lots of his ideas, but one that I use often is his tip about pre-making turkey/chicken gravy in a day or so in advance -- the roux, with stock whisked in, that can be added to pan drippings at the last moment.

Stir-fried Sweet Potatoes!!!

no-knead bread!

oo, and the twice-cooked pork tenderloin. more surface area -> more searing -> more yum

no-knead bread

I have The Best Recipes in the World and really love his simplified Thai/Southeast Asian recipes.

Also made his clafoutis (with clementines) and loved it, though my parents were a little perplexed by it...

I know it's been mentioned already, and probably will be again, but making soup with water instead of having to use stock is probably one of my favorite tips. I'd been doing it already, but it was nice to have some validation.

in addition to the no-knead bread, which is an obvious favorite here, i really enjoyed his cold tomato soup. oh, how i wish it was warm enough now to enjoy a big bowl of it...

That you really can turn out great food in a postage stamp sized NY kitchen. Hoorah!

I'm obsessed with his egg poaching technique, because I'm officially horrible at poaching eggs and with his version I could actually do it.

if your kitchen is small, don't own a toaster.

His most recent trick of super simple sorbet (without ice-cream machine) is great!

I'll admit, I don't know much about Bitman except for what I've read on here. Of course, winning the book could help me go a long ways towards finding out what he is all about.

He has a cool recipe for "Simple Brownies" that I like. While not nearly as decadent as Ina Garten's insanely rich brownies, his recipe still rocks, I used it twice so far.

Simple brownies. Mark Bittman is the best!

I'm not sure it's a tip, so much as a style, but keeping it simple.

It's have to be no-knead, at least because it got me into baking bread at home.

Brownies!

It's not so much a tip as a quote, but I absolutely love his intro to the pancake recipe in the first HTCE. "Americans must have been sadly alienated from their kitchens to have ever embraced packaged pancake mix." I couldn't agree more!

no-knead bread: the absolute BEST way to get a bake-a-phobe absolutely obsessed with fresh, homemade bread.

I love his no-kneed breat. Thank you!

I loved his 10-minute quick dishes article in the New York Times a couple summers ago - great time-saving tips and dishes I'd never thought of before!

My first instinct was brownies, so I'll stick with that. But I've made dozens of his recipes over the years and they all have been worth repeating.

I do wish they'd issue a spiral-bound copy (or even a hefty paperback) -- my hardbound copy cracked a week in and many years later, the pages are falling out in chunks. It's battle-weary, which I guess is good for a cookbook.

I love his recipe for short ribs recipe with coffee and wine, I've made it at least 6 times.
Also love the quick recipes on Bitten.

Spaghetti tossed with a fried egg makes the best comforting dinner. Bitten has become a daily must-read for me.

Definitely the no-knead bread and the faster no-knead bread.

the idea that you can cook in a small New York Kitchen!

How to make a pinot noir sauce that tastes good on just about everything (the recipe is for oven-roasted salmon with pinot noir sauce).

Fast and easy doesn't have to come from a bag or box, and good food doesn't have to be complicated in ingredients or technique. Good food can be simple and fast and fresh.

Really the best thing I like is the simplicity. No need for extra steps and easy to do.

Bittman rocks! The no-knead bread is brilliant! Bread-making made simple...

I like the part where he gives a good explanation on how to take care of cast iron in the beginning of the book. Cast iron is wonderful for some items, yet some people feel that it's difficult to take care of, which it isn't. It's just different.

He did a column on quick breads that I found super useful. I love how his columns are all about using his guidelines to make your own recipePr

the water tip - so much better than crappy store-bought stock.

using water if you don't have homemade stock

He's responsible for my tapenade addiction.

Just using water instead of stock. Truth be told, I had already been doing that before reading that from him though.

i love his diet tip on how he only eats meat when its dark out. great way to keep your fat down without depriving yourself!

Keeping the end of a wedge of parmesan to put into soups and sauces!

Shredding beets (for a salad). I really couldn't get enough for a while there (I was eating so much of the stuff it was turning my pee bright magenta! Magenta! Do you even realize how scary that was at first?!?). Foolish as it seems now, it just never occured to me to eat beets raw, even though I knew that they lost most of their nutrients when cooked.

I like his tip on using water instead on canned stock. But my favorite is to put a damp towel under the cutting board to prevent slippage. Simple and genius.

I have the last edition of this book and its been used so much that the binding is completely falling apart. I think that says that there are just so many great tips in this book, I can't even single out one. I use it more than any other cookbook I own...essentially its replaced my Joy of Cooking for those everyday recipes. I desperately need a new copy! Okay, if I have to pick one its his method of cooking cous-cous, which is totally different than any other method I've used, and it comes out perfect and fluffy every time.

"DON'T BE OVERLY AMBITIOUS"...........works for me!

He is the one who taught me the parmesean trick, and along with Jamie Oliver, taught me the best cooking revolves around simplicity and taste. Two easy non-complicated things on their own, but easy to screw up.

Pan fried pizza for sure

Saving the parm rinds!

Favorite tip - removing the backbone of a turkey and roast it flat in the oven. To have a turkey done in less than an hour is friggin' GENIUS!!! :)

No knead bread! It's a standard in my house since we don't have a Kitchenaid :)

The "water being better than tinned stock" tip must be one of my favourite ones. While I don't buy ready-made stock anyway, it was really nice to learn what Bittman (and Ruhlman) thought about it.

According to Bittman, it isn't the tools but what you do with them.

have you seen him cook with one hand tied behind his back? Not only impressive - not only dangerous - not only challenging, but also very tempting...

Use the simple pan sauces all the time.

My favorite Bittman tip: pan roasted brussel sprouts are much better when they are nearly charred. They come out amazing every time.

anchovies in pasta sauce

No Bittman for me yet. but I love him on "On the road again"

Either his shrimp ragu or pan-fried pizza, I'm not sure which one I prefer.

I love his column, would never have found it if it wasnt for SE actually. I dont have a favorite tip exactly, but I do love his article regarding our consumption of meat. While it didnt make me a vegetarian the moment I read it, it did start a thought process and a lot of changes in my eating habits in the last year as I've been moving toward a "meat lite' type lifestyle...

He taught me everything I know about cooking! If I had to pick one, I'd say his lemon cheesecake recipe. I made it as a baking newbie and it gave me tons of confidence to keep trying new things.

His 45 minute roast turkey is simply terrific

Oh, the no-knead bread recipe -- not just because it works, and is wonderful, but because it led to all sorts of other breads -- and helped me realize I like kneading, anyway. ;-)

Using stale bread to thicken soup is a great idea from Mr. Bittman

Eat less meat, use really good ingredients, approach ingredients in a new way (as in his stir-fried sweet potatoes, biggest hit of Thanksgiving!) Simple is better!

My son asked me, "How much is a pinch?' I thought he was kidding, but then found the definition inside the front cover of the cook book. Simply, as pinch is less than 1/4 teaspoon. I've been cooking so long I forget that not everyone knows what is obvious to me.

Make soup with water. What a revelation.

Love the no knead bread.

no knead bread

His 45-minute turkey was awesome, as is his chicken with apricots.

His hummus recipe is outstanding!!

I 100% agree with the hummus; the only better I've had is in Israel!

No-knead bread, and parmesan in soups.

No-knead bread is a staple at my house. (And at many others...it seems.) Thanks for the giveaway! Keep up the great work!

While I haven't done it, breaking down the turkey into pieces is so simple yet so not done!

His No Knead Bread got my bread making started. Love it!

His Skillet Pizza. It's easy and tasty.

His Cold Tomato Soup.

Bittman's always simple but delicious approach to veggie preparation - we have started eating many more vegetables in our house.

hands down, pan fried pizza

no knead bread

Chevre+figs+bacon+balsamic vinegar. I think it was from the Minimalist Entertains. Browsing through that book with a friend culminated in a small tapas party in my dining room.

I really like how simple he makes it to prepare pan sauces. His tips for deglazing after searing are such timesavers and soo flavorful!

Saving parmesan rinds in the freezer and using them in home made soups; sure makes the soups more delicious.

No knead bread -- LOVE it! I'd never thought I'd be a bread maker until I found his article.

Love sweet potatoes, but never thought of stir-frying them until I read his tip. But he has so many good ideas, it is really hard to decide.

I like his advice about farmed seafood. "It's crap." Thanks for the great giveaway.

I liked his way of cooking turkey for Thanksgiving.

Love the skordalia.

Keep it simple, relax, and enjoy yourself in the kitchen.

I've only looked through my mom's copy so I don't have a specific tip...I just like the whole philosophy of keeping everything very simple.

The water tip--did he also suggest braised turkey? That I would like to try.

bittman is the only person who has ever been able to explain pie crust to me, bless him

Another vote for the no-knead bread

I like the no knead bread since I have weak wrist's.

Water instead of canned stock.

No knead bread!

The no-knead bread.

no knead bread

One of Mark's tips I use in the winter is for cooking steak. I heat my cast iron grill pan under my broiler and then broil my steak in the preheated pan. There's no need to flip the steak - both sides cook at the same time. It beats standing outside grilling in January in New England!

easy -- the no-knead bread recipe he and lahey put together

Gave a copy of his cookbook to my daughter -- her first cookbook. Love that so many of his tips are the same ones I've been teaching her. Sort of a reinforcement and validation of quality ingredients, simplicity, common sense, and not being afraid to take a strong but very basic recipe and tweak it to make it your own. That's the way I learned to cook, and I think those are the most important things for every beginner cook to learn.

my fav tip has to do w summer grilling - he taught me that there's no need to marinate meat or fish for hours before grilling. what a timesaver!!!

the no-knead bread

I love his 101 lists in the New York Times-- summer dinners, picnic foods. they have been the basis for some of my favorite summer grazing dinners (eaten on the bed in front of the window unit in a desperate urban picnic).

I need the book so I can get some good tips!

his roast leg of lamb!

His thoughts on the healthiness of eating more veggies and the environmental impact of livestock really changed how my wife and I approach meals. His no-knead bread is nice, too. ;)

I'll let you know once I win the book and find out myself!

It's difficult to single one out, but the eat less meat and use water instead of canned stock stand out.

definitely the tip for putting lots of veggies in your pasta sauce

oh, so many things.... I guess foolproof rice would have been the first from my earlier days. I know it sounds silly, but I used to make it over cooked or undercooked. Thanks to Mark for fixing that for me.

His simplified sage stuffing based on James Beard's recipe was terrific.

I love the idea of using parmesan rind as a 'seasoning"--since it is so expensive why not use all parts!

I don't have one really. But I watch him on TV.

tips for using stale bread in a recent column

i want to win

I like the recipe for basic biscotti
pintolinda(at)hotmail(dot)com

No-knead bread!

He definitely knows how to make a wedge of Parmesan Reggiano stretch:)

I like where he talks about setting up a kitchen, what you really need.

No-knead bread

I love his Pad Thai recipe! As good as going to a restaurant.

I found his article about cocktails earlier this summer very enlightening. My wife and I took it inspiration from it and have been experimenting ever since.

We also like his various 101 20-minute dishes. Lots of great ideas!

I just read about his tomato jam and I can't wait to try it.

eating more veggies

Using vital wheat gluten to help keep wheat bread a bit fluffier.

I love his recipe for french onion dip. Thanks for the chance.

eat less meat is also one of my fave tips - trying to get my friends to follow that advice!

When making a pot roast take a bottle of cheap and cheery red, and boil it down to a half its original volume. If you have a good mirepoix happening, and a deeply browned beast, toss the reduced wine in the pan and work from there. Pop it in the oven (in whatever vessel you own) at 300, add a little water every hour or so if it seems to be cooking too fast. Make sure you have your bouquet garnie nestling somewhere. As dinnertime approaches, toss in your veggies. If the sauce seems thin (which is less likely if you've floured the meat before browning) mix up your liason and toss it in, remembering that your finger is the best tool for combinng flour and water or cornstarch and water. A beurre manie is even better if you have soft butter lolling about.

Deffinately agree with some of my fellow serious eaters that the best tip from Mark is using the parmesan rind.

His orange shripms are amazing!! also, I love how he talks about his kids changing his views on brownies. soo sweet.

I was able to make a good pie, Thanks to his simple pie crust recipe

Definitely no-knead bread! I have his vegetarian cookbook and I love it

..I'm learning you can't have a favorite...they are all wonderful!!

how to boil chicken for his hainanese chicken rice.

1/3 pasta to 2/3 veggies + other ingredients. It makes pasta healthy and so much more satisfying!

Ditto to the hummus recipe, and MB's recipe for Italian-style vegetable pancakes is great for so many kinds of vegetables - a great master recipe!

Seeing his tomato soup recipe has me addicted to roasting less-than-prime tomatoes. I did that with some disappointing heirlooms I bought this summer and was relieved that the financial investment wasn't wasted to make something mediocre.

Not a tip so much as his attitude. He's not cavalier, but close to it. Maybe plucky is a better word? I don't know. I love how he just sallies forth and isn't striving for perfect-looking fussiness, he just encourages learning to have success with what's available, in terms of both the skills and supplies.

Mark Bittman is one of my heroes. His "No Knead" bread and his "no need to be afraid of the kitchen" attitude, deliver an empowering message of reassurance and confidence to his audience. Recipes I've avoided over the years have been successfully completed as a result of his guidance. Bravo!

His greens recipes!

I don't know who Mark Bittman is, much less any of his tips or tricks. Clearly, I *need* this book.

Shrimp soup

his 45-minute turkey is brilliant

favorite tip: it's worth it to cook the chickpeas yourself (as opposed to using canned).

Fried rice!

I am not really familiar with his cooking, but reading the book review, I think he has a lot to teach me about cooking.

beet rosti!

His trick for cooking a turkey in 45 minutes.

I hate the need to kneed bread which his "no kneeding bread" tip solved.

Using the broiler like you would a grill

Proscuitto wrapped asparagus as an appetizer. Very nice.

I think the water instead of stock tip is my favorite

Another vote for no-knead bread!

His soup combos are great.

I always save my parmiggiano rinds, now!

soups are wonderful

How to use left over rice.

must admit that I have yet to try a Bittman recipee...

No knead bread.

My neighbor (we've ended up in the same neighborhood over the last few years) screams holy high for Mark Bittman's cookbook. Here's the catch: My nabe can't cook for his life even with the addition of Bittman's book. So I end up cooking for him and our friends with How to Cook Everything. I don't really need a new copy; I'll put it on Bookmooch.com

I can't think of a favourite Bittman tip off the top of my head, but I always thought that the chocolate ganache that the "Mini Minimalist" "made" did sound pretty easy!

how to clean soft shell crabs.

I can't pick anything specific, but I appreciate his general attitude towards food and cooking. Serious, but not pretentious and cooked with care.

The original version of this cookbook is the only one that I actually keep in the kitchen, I so need the updated version. Bittman is in a class by himself, when in doubt always refer to How to Cook Everything. He has so many good tips its hard to name just a few how about introducing the world to the no knead bread technique for starters...

I personally found his tips on duck basics immeasurably helpful when I was trying to figure out how to make a Czech-style roast duck.

No knead bread!

That water >>> chicken broth. And Parmesan rinds too!

I agree water is better than crappy canned or boxed stock.

I think that his biggest contribution to the food world is his ability to care about the environment and speak to what bothers him about the way we eat, and still be completely down to earth, still love and enjoy all sorts of foods, and never be holier-than-thou.

Recognizing the true costs of eating a lot of meat has been a tip that I've been able to use with several friends to remind them that while they don't "have to" go vegetarian, that still eating less meat can be both satisfying, healthy, and responsible.

There are so many, but one of my most recent favorites is making tomato jam at the end of the season to use up an abundance of tomatoes from your garden and to preserve that tomato yumminess through the winter! It is so good on practically everything!

His tips for cooking in a small kitchen and his ability to have only the bare necessities in terms of kitchen utensils and still make something fabulous. Its very helpful for a college student.

Bittman always provides alternate ingredients! It's made it SO easy to cook from the book, even if you don't have 1/4 c. of heavy whipping cream or some such.

No-knead bread!

hmm, the parm rind, or the water soup, quicker beans, easy no knead bread...the list goes on!

Ten years ago, "How To Cook Everything" nosed out "The Joy Of Cooking" as my basic cooking source. I'm hoping that I win this updated edition even though I'm having trouble on deciding on my favorite Mark Bittman tip. I've found one of the handiest is a shortcut for "faux parathas" - use tortillas instead of making dough from scratch. It's quite an impressive side to an Indian meal:

http://www.howtocookeverything.tv/recipe.php%3Fnid=73.html

The stock tip (haha) was invaluable to me, particularly after I figured out that making stock is easy!

I like the no knead bread reicpe.

Cheers!

emerald420@hotmail.com

pre-baking a pie crust - that seems incredibly helpful, as I always have trouble with pies

I like how he includes "quick" versions of his recipes in the book. Perfect for me when I have to work late but still want a good meal. Thank you for the great give-away.

No-knead bread, and adding cheese rinds to stocks

Gobble, Gobble!

45 minute Turkey by far!!

No knead bread--how easy!

I freeze old bananas and use them in fruit smoothies all the time - it's my favorite Bittman tip.

I also love making the tomato paella, eggplant "taverneta style", and his deceptively simple hummus.

The no-knead bread recipe brought me into baking breads; I'd avoided it as a hassle before then.

definitely a fan of keeping the parmesan rinds. it may be too many italian soups growing up, but it just adds so much flavour to the stock of a chicken noodle soup ...

I'm pretty partial to his clafoutis.

using his homemade quick kimchi recipe (which does take awhile to marinate, but is so simple to make) in fried rice and korean soups.

adding 1/2 cup of chopped kimchi to either makes them taste outstanding, with no additional effort.

No-Knead bread!

no knead bread - he's got the whole world making it!!

no-knead bread

Made his caramel tofu dish with only three ingredients and it was good.

As many have stated before, "Saving the Parmesan Rind" When I think of how many I have thrown away...........Ohhh.. Bad girl I was!

to start the turkey at a high heat so it gets a boost at the beginning

The basic Chocolate Chip cookies are awesome. Very very simple

quick glazed carrots. simple and so good.

This book would complete my cooking skills

The cookies! mmm maybe I'll make cookies today just thinking about them

I love the abundant use of veggies without vegetarian fanaticism.

Adding OJ to carrots which is a perfect complement.

My favorite tip is that you can vary the dish by swapping some ingredients.

I love Mark Bittman. I would have to say saving cheese rinds for soups.

I'm not familiar with him, but the title of this book tells me that I need to be. Great title! Looks like a very helpful book...

The Minimalist taught me how to cook brown rice.

I like his practical, no BS approach to food.

I learned that you don't need to marinade for longer than a half hour
rosans4@comcast.net

I use his quick veggie soup tip contstantly!

no knead bread - also his great lists in the NYT of 101 quick dinners.

using water instead of store-bought stock

His no-knead bread!

Mark Bittman taught me how to make jook for my breakfast.

A revelation.

It's changed my whole outlook on Sunday morning breakfast!

Mine is no knead bread!
Thanks for the chance to win.

I love his whole veggie book! My go-to for any cooking questions.

He helped me pare down my kitchen utensils to the ones that I really need. He lots of great tips. I would love this book. Thanks!

His brownie recipe is the best!

Love the no knead bread!

Bittman's best tip is to keep it simple, for example, his Sweet potato pancake recipe:

http://bitten.blogs.nytimes.com/2008/11/19/sweet-potato-pancakes/#more-621

Also, he always has great insights into shopping for ingredients in the grocery, and making do with substitutions in his cooking...go with what works !

try cooking food with candy! he made some chicken with red hots, crazy!

It's got to be his simple approach to bread making. I'm not just talking his fab no knead recipe. It's the toss it in the food processor for a couple of seconds to take the dauntingness out of baking approach that I love!

The brownie recipe sounds great. Thanks for having the contest and Happy Holidays to all!

his baked eggs with tomato sauce! easiest brunch dish ever!

I like his tip on using water instead of store bought stock. garrettsambo@aol.com

I like that he gives you a cooking method...for radishes! I never knew radishes could be cooked and be good! Braise in butter and serve with bread, butter and salt. Who woulda thunk it?

A quote from Bittman: (I have yet to find a way to make turkey breast meat what you’d call delicious. If for no other reason, it’s why God put mayonnaise on this earth.)
Thank you for the opportunity to participate in this giveaway! Happy Holidays to One and All!!!!

I am also going to go with his brownie recipe. Simple and easy yet delicious. The perfect recipe for me.

Salt is important. Don't be afraid of salt.

No knead bread, but I like the one someone posted just ahead of mine, too - Salt is important. Don't be afraid of salt.

Using cheese rind to flavor my pastina soup. Love it for the taste and how frugal it is not to waste anything. Good cheese costs alot.

no knead.

Thank you for participating, and congratulations to our winners:

meglo91, lilyk, booklover, yumsoup, pipasmom

Winners have been notified by email and also appear on our Contest Winners page.