©iStockphoto.com/Juanmonino In the past few months Mark Bittman’s shrimp “my way” has become one of my favorite emergency or late-in-the-week meals. This superfast dish is good with a vegetable, on top of rice, or over angel hair pasta. I think... More

I’ve heard about chicken wrapped in parchment paper, and even of chicken wrapped in foil. But the cooking of what is essentially chicken in a bag, had always (in my humble experience) taken place in the oven. I’ve never heard... More

Photograph: ©iStockphoto.com/mstroz Since the thought of another pile of paper to manage makes me cringe, I don’t keep a file of recipe clippings for the future. I can’t remember, then, what prompted me to pull this recipe from Mark Bittman’s... More

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

The way I see it, sautéed mushrooms should be as simple as possible. With only olive oil, heat, and the most pedestrian white mushrooms one of the more intriguing kitchen alchemies occurs, and the kitchen is filled with glorious smells:... More

For some, making stuffed pasta from scratch is rich, rewarding work. It's also labor-intensive and takes hours. With this ravioli nudi recipe, Mark Bittman cuts out the most time-consuming part—making and stuffing the shells. Here, the ravioli filling is tossed... More

When we paged through Mark Bittman's How to Cook Everything Vegetarian earlier in the week, we knew we had to save this recipe for today. If you selected a pumpkin with eating in mind rather than carving, you should be... More

The omission of meat—rather than the inclusion of vegetables—is primarily what makes this recipe vegetarian. But who's going to object when it comes to mac and cheese? The instructions below come from Mark Bittman's How to Cook Everything Vegetarian and... More