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Entries tagged with 'How to Cook Everything The Basics'

Mark Bittman's Chicken Cutlets with Quick Pan Sauce

Caroline Russock 3 comments

Quick weeknight chicken dinner is one of those recipe topics that never gets old. And a recipe that goes from chicken in the fridge to satisfying dinner on the table in under 30 minutes, well even better. This is exactly why these Chicken Cutlets with Quick Pan Sauce from Mark Bittman's How to Cook Everything The Basics are such a keeper. More

Mark Bittman's Chicken Cutlets with Quick Pan Sauce

Serious Eats Caroline Russock 2 comments

Quick weeknight chicken dinner is one of those recipe topics that never gets old. And a recipe that goes from chicken in the fridge to satisfying dinner on the table in under thirty minutes, well even better. This is exactly why these Chicken Cutlets with Quick Pan Sauce from Mark Bittman's How to Cook Everything The Basics are such a keeper. More

Mark Bittman's Grilled or Broiled Steak

Caroline Russock 1 comment

Worried about ruining a high quality steak? Try Mark Bittman's Grilled or Broiled Steak from How to Cook Everything The Basics. Meat plus salt and pepper plus heat equals a great steak. No fancy stuff, no elaborate technique, just a broiler or a grill, and a knife to test the steak's doneness, and you're done. More

Mark Bittman's Grilled or Broiled Steak

Serious Eats Caroline Russock 5 comments

Here's a scenario that we're sure at least a few of you are familiar with. A big, beautiful steak catches your eye at the market, perhaps a dry aged ribeye or a well marbled locally raised T-bone. After a bit of inner dialogue (those things aren't cheap), you take the plug and take the steak home. Then a moment of panic hits. How am I going to cook this thing? What if I overcook it and all of its beefy deliciousness is for naught? To resolve this beef related quandary, we present Mark Bittman's Grilled or Broiled Steak from How to Cook Everything The Basics. Meat plus salt and pepper plus heat equals a great steak, no fancy stuff, no elaborate technique, just a broiler or a grill, and knife to test the steak's doneness, and done. More

Mark Bittman's Rice Pudding in the Oven

Serious Eats Caroline Russock 6 comments

They don't call Mark Bittman, author of How to Cook Everything The Basics, The Minimalist for nothing. His recipes are simple, straightforward, and often pared down to their bare essential ingredients. Plus, he's not one to add in labor intensive steps. Take this Rice Pudding in the Oven—it's a solid dessert that requires nothing more than tossing rice, milk, and sugar into a gratin dish, and baking for roughly two hours. Sure, you have to stir the pot every now and again, but really, it's nearly effortless. And the pudding? Well, it's a beautiful batch of rice pudding: mild, milky, and entirely comforting. More

Mark Bittman's Brownies

Caroline Russock Post a comment

Bittman's Brownie recipe is a gem, simple and tasty enough to give even the most apprehensive baker that much needed boost of kitchen confidence. Bittman's straight talk advice: "Err on the side of underbaking: An overcooked brownie is dry and cakey, while an undercooked brownie is gooey and delicious" makes for some damned fine brownies. More

Mark Bittman's Brownies

Serious Eats Caroline Russock 12 comments

Bittman's Brownie recipe is a gem, simple and tasty enough to give even the most apprehensive baker that much needed boost of kitchen confidence. Bittman's straight talk advice: "Err on the side of underbaking: An overcooked brownie is dry and cakey, while an undercooked brownie is gooey and delicious" makes for some damned fine brownies. More

Cook the Book: Mark Bittman's Green Beans with Crisp Shallots

Caroline Russock 2 comments

Green beans with almonds is a hall of fame side, right up there with mashed potatoes. But while this is a dish that has the potential to be really wonderful, it rarely is, often veering into blah territory. Leave it to Mark Bittman to show us how to make the best version of this side standard, Green Beans with Crisp Shallots. More

Cook the Book: Mark Bittman's Roasted Salmon with Butter

Caroline Russock 7 comments

Simplicity is Mark Bittman's thing. His recipes might not be ground-breakingly new, but they work, and they're solid. He doesn't overthink it; case in point, his Roasted Salmon with Butter from How to Cook Everything The Basics is exactly what it sounds like: salmon, butter plus salt and pepper, and a sprinkle of parsley, if you're feeling fancy. More

Mark Bittman's Roasted Salmon with Butter

Serious Eats Caroline Russock 1 comment

Simplicity is Mark Bittman's thing. His recipes might not be ground breakingly new, but they work, and they're solid. He doesn't over think it, case in point, his Roasted Salmon with Butter from How to Cook Everything The Basics is exactly what it sounds like: salmon, butter plus salt and pepper, and a sprinkle of parsley, if you're feeling fancy. More

Cook the Book: 'How to Cook Everything The Basics'

Caroline Russock Closed

Mark Bittman is the everyman of cookbook writers. He's accessible in a way that appeals to all levels of cooks, writes in a way that just makes sense, down to earth while producing venerable results. Bittman is solid. Bittman's latest, How to Cook Everything The Basics, is another addition to his oeuvre of indispensable cookbooks. It's the kind of book that timid cooks need to hold their hand in the kitchen, the book that gives adventuresome cooks the guidance to branch out, the kind of book that you'll find yourself referencing again and again. Enter to win a copy here. More

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