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

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

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

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

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 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

Mark Bittman's latest, The Food Matters Cookbook, is all about conscious and responsible eating. In an effort to eat better both for personal health and the health of the planet, The Food Matters Cookbook is focused on upping our intake of fruits, vegetables, and whole grains, and cutting back on animal products. But in typical Bittman fashion, these decidedly healthy recipes are not about going without or sacrificing tastiness. More

For last week's Weekend Cook and Tell challenge we asked all of you to share your favorite Mark Bittman recipes as a farewell to The Minimalist, his weekly column in New York Times dining section. Bittman's simplistic approach to cooking won our hearts over the years, introducing us to new ingredients and techniques that worked their way into our weekly dining rotation. Let's take a peek at some of your most beloved Bittman creations. More

The Serious Eaters at world headquarters like the way best-selling author Mark Bittman (a.k.a. the Minimalist) cooks, thinks, and writes, so we'd like to extend a warm digital welcome to Mark's re-launched digital venture, markbittman.com. He's calling it a "slog," because it's a combination blog and salon. More

Are televised cooking shows all a charade? Mark Bittman would argue yes. He'd also call them baffling and intimidating. The home cook, especially the aspiring home cook, needs encouragement — not befuddlement. Show people what actually happens in the kitchen, show people that mistakes are made (”The grand thing about cooking is you can eat your mistakes” — Julia Child), show people that, just as you need not be Rafael Nadal to play tennis, you need not be Gordon Ramsay to cook a decent meal. Maybe there is a future in food television bloopers? Nothing is chopped the "right" way, the kitchen is chaotic, and if the meat burns, so be it. Related Bourdain Rants About the Food Network... More