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Entries tagged with 'How to Cook Everything'

Maple Cornmeal Cookies

Serious Eats The Serious Eats Team Post a comment

Cook the Book: Quick Marinated Mushrooms

Serious Eats Michele Humes 2 comments

For a while, Pravda, the Soviet-themed bar in New York's SoHo, was serving shots of horseradish vodka with a pickled mushroom "chaser." The sharp little mushroom was the perfect foil to the fiery liquor, and I was sad when they... More

Cook the Book: Skordalia, with Three Variations

Serious Eats Michele Humes 2 comments

Skordalia is a thick spread of Greek origin. Its name may be a compound of Greek and Italian words meaning "garlic" and "garlicky"—any dish named "garlicky garlic" sounds pretty promising to me. Garlic aside, skordalia is a creamy, mayo-like dip... More

Cook the Book: Mock Ceviche

Serious Eats Michele Humes 12 comments

"There are a couple of reasons to cook 'ceviche'," Mark Bittman explains in How to Cook Everything. First, it makes the fish more tender. Second, and perhaps more important, it's a good form of reassurance to those who worry about... More

Chicken or Pork Satay

Serious Eats Michele Humes Post a comment

The following recipe is from the December 10th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! If a dish is a hit as a street food, chances are it will also work... More

Cook the Book: Crudites and Miso Dip

Serious Eats Michele Humes 1 comment

Too many crudité platters leave me wondering where the buffalo wings are. Not that I'm knocking carrot and celery sticks, but there are other vegetables out there. Mark Bittman, author of How to Cook Everything, has a few suggestions... More

Classic Deviled Eggs

Serious Eats Michele Humes 14 comments

This recipe is excerpted from the revised, tenth anniversary edition of How to Cook Everything by Mark Bittman.... More

Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'

The Serious Eats Team Closed

Words by Michele Humes | "I have no interest in helping people becoming chefs," Mark Bittman admits in a recent interview. Instead, he's interested in teaching people to cook as he himself does—which is to say, "adequately." I happen to think that Mr. Bittman sells himself short. I'll admit, the title of this week's Cook the Book pick initially struck me as a little grandiose. But, having thoroughly combed the volume, I've come to understand that How to Cook Everything doesn't purport to contain every recipe in the world. What it does contain are the starting points, the techniques, and, crucially, the coaching in kitchen improv that will enable you to piece together almost any dish you can think of.... More

Sack Lunch: Mark Bittman's Red Beans and Rice

Serious Eats Robin Bellinger 6 comments

As a devoted user of How To Cook Everything, I’m always interested in bloggers’ strong opinions about Mark Bittman. I haven’t run into any anti-Bittman animus in a while, but every once in a while someone really lets him have... More

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