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How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food by Mark Bittman

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Notes about this book

  • Eat Your Books

    See Susie's review of this cookbook in her Best Cookbooks of 2008 at NPR Kitchen Window

    Read Chef Talk's review with a sample recipe for Everyday pancakes.

  • Cramnella on January 14, 2010

    This is my first go to for the basic recipes. Less comprehensive than Joy, but Bittman's recipes are better.

Notes about Recipes in this book

  • Five-minute drizzle sauce

    • sturlington on March 26, 2013

      A basic sauce that is easy to make and appropriate in many different applications. Besides a drizzle sauce, it can be used as a dipping sauce or a marinade. I like the soy sauce variation, but there are lots of flavor combinations to try. This is a handy recipe to have in one's repertoire. Several variations: spiced, herbed, fiery, sesame-soy, miso and juicy. Time to make: 5 mins. P22.

  • Fresh tomato or fruit salsa (Salsa fresca or pico de gallo)

    • sturlington on December 09, 2012

      P23. Time to make: 15 mins. Good as a dip or a garnish. Several variations suggested, including fruit, pureed, Chilean, Italian, avocado-red pepper, bean and cheese.

  • Simplest yogurt sauce

    • sturlington on March 26, 2013

      This is a useful recipe that can be varied many ways, and if you are a plain yogurt eater, you'll have the ingredients on hand when needed. There are 12 variations given and 7 suggested uses. I mostly use it as a salad dressing. Time to make: <5 minutes. P.24

  • Blue cheese dressing

    • sturlington on January 18, 2015

      A variation on the yogurt sauce recipe, this is not quite as good as a traditional buttermilk-based blue cheese dressing, but it will do and I am more likely to have the ingredients I need in the fridge. Replace half the yogurt with sour cream and go easy on the lemon juice.

  • Traditional pesto

    • TrishaCP on July 01, 2013

      The standard bearer in my house-using walnuts instead of pine nuts since that deepens the flavor.

  • Real ranch dressing

    • damazinah on February 13, 2016

      Too thin & too mayonnaise-y. Next time I'm going to add some sour cream, and perhaps lemon juice, sea salt, and lots of fresh cracked pepper.

  • Brewhouse mustard

    • twoyolks on December 27, 2016

      Really strong mustard without any real addition of flavor from the beer.

  • Corn and tomato relish

    • sturlington on September 02, 2014

      Simple and easy. To boost flavor, I added a bit of lime juice. Vinegar would also be welcome.

  • Teriyaki sauce

    • sturlington on October 07, 2012

      Brush on chicken or fish before grilling.

  • Dashi dipping sauce

    • love2laf on February 10, 2010

      I made this with the addition of shallots and wasabi, and it was very flavourful. I would love to add a thai lime leaf to this next time.

  • Roasted nuts with oil or butter

    • sturlington on March 26, 2013

      P80. Time to make: 15 minutes. This is a useful recipe for jazzing up plain nuts. Watch carefully as they can get too brown quickly. There is a variation for sauteed, one for spiced, and a no-fat one. A variation is given for seeds, but the 30-minute cooking time is too long for that one.

  • Marinated mozzarella

    • sturlington on May 04, 2013

      This is an easy and adaptable recipe that really punches up the flavor of a mild cheese. Makes a great addition to a cheese board. Other mild, soft cheeses can be substituted, as can other fresh herbs. Infused oil is particularly good. The recipe is quick, only requiring 30 minutes to marinate, although it can stand longer to give the flavors time to develop. Very good. This was a hit at a party I brought it too, made with farmers market mozzarella, garlic oil and rosemary. P83

  • Marinated fennel with preserved lemons

    • minerva on April 07, 2013

      Set this out as a meze item for a party. I was surprised by how quickly it disappeared. This keeps well in the fridge for quite a while.

  • Sour cream dip

    • sturlington on December 09, 2012

      A very good dip for crudites. There are several variations, and I usually have the ingredients on-hand. Also can be used for a salad dressing.

  • Flavored cream cheese spread

    • sturlington on March 28, 2013

      I make this recipe a lot when I need a quick appetizer. It is very easy and usually I have the ingredients on hand. It is also easy to vary depending on what I've got to mix in. It seems like I get a smoother, creamier spread if I use the food processor to mix it. Time to make: 10 minutes. Keeps well. Lots of variations, including fruit and nuts, roasted pepper and garlic, anchovy, crab or shrimp, cheese-and-herb, or make up your own. P91

  • Chicken wings

    • sturlington on February 03, 2014

      This is an easy recipe that can quickly be varied just by changing up the sauce. For the Super Bowl, I made three different versions--all got eaten. p115.

  • Puréed butternut squash-coconut soup

    • Rutabaga on February 25, 2015

      Even though I only gave this three stars, it's actually a pretty good base for a butternut soup. I found it to be quite thin when made as written, however, so I would either double the amount of squash or decrease the broth by at least two cups. Adding some additional vegetables, like red peppers, would also help round out the flavor.

  • Noodle soup

    • sturlington on December 09, 2013

      A good use for leftover cooked pasta. As with many bittman recipes, the end result is better if you incorporate as many variations as you can.

  • Pasta and pesto soup

    • sturlington on December 09, 2013

      A variation of noodle soup.

  • Chicken soup

    • sturlington on May 01, 2013

      P129. Time to make: 20 minutes, more or less; suitable for weeknight cooking. This can be made with leftover cooked chicken or rice. It is a very adaptable recipe, with 4 variations plus 9 suggested additions. I made the Chinese-style variation, substituting bok choy for peas. The other variations are: with Vegetables; Mexican-style; and Chipotle. I reduced the amount of broth from 6 cups to 4; it served 2 with leftovers. The soup does need a little flavor boost, as it tastes somewhat bland.

  • Chicken soup with vegetables

    • sturlington on October 18, 2012

      Recipe as written doesn't have a lot of flavor. Use as many of the suggested 9 simple additions as possible to build flavor and you will have a really good soup.

  • Chicken soup with rice, Chinese style

    • sturlington on May 01, 2013

      This is a variation of Chicken Soup. Good, but a little lacking in flavor.

  • Tomato-garlic soup 2

    • sturlington on January 19, 2014

      Variation on the Tomato Soup recipe. This is a good soup, although it is a little like eating tomato sauce (particularly reheated--too thick). I liked adding some black garlic, which had the same sweet garlicky flavor as roasted garlic would.

  • Thicker corn chowder

    • mfto on August 26, 2014

      This chowder was easy to make. The recipe requires 3 ears for 1/2 recipe but I had only 2 ears but still chowder had good corn flavor. I needed 2 cups half and half, which I did not have, so added non-fat milk to the 3/4 cup of heavy cream which I did have. Preparation is simple. Cut the kernels off the cobs and then cook the cobs in water to make a corn broth and then discard the cobs. After sauteing chopped scallions and a little sugar in butter and then adding flour to make a roux, add the kernels, diced potato, cream and corn broth to the mixture and simmer for about 15 minutes. That's it. I did add a small pinch of cayenne to the salt and pepper. Added a bay leaf to the corn cob broth. I would not use the sugar again because the corn didn't need it and made chowder too sweet. Also I would prefer a lighter chowder, my preference, so would use milk rather than cream.

  • Lentil soup with sausage or bacon

    • colin.purrington on February 12, 2013

      Made it with chorizo. Family gave it thumbs up. [p 138 10th Anniversary Edition]

  • Beef and vegetable soup

    • micheleK on June 26, 2011

      Simple, tasty. Satisfied husband's request for "soup with meat in it". Wouldn't change anything.

  • Fast avocado and seafood soup

    • colin.purrington on February 12, 2013

      I marinated the shrimp (still shelled) in olive oil, garlic, thyme, oregano, and pepper prior to cooking on the grill. Flash grilled them just to get a char taste. Then peeled and added them to soup. I like the smokey flavor. Also added some cilantro right before serving. [p 153 in 10th Anniversary Edition]

  • Gert's pepper, onion, and sausage sandwich

    • Rutabaga on March 12, 2016

      These sandwiches are filling and good for a casual family supper. If you've no time to roast the peppers, just let them sautee in the pan with the onions. Some sliced cheddar is also a nice addition.

  • Pizza with tomato sauce and mozzarella

    • sturlington on December 31, 2012

      This is the standard pizza that is a favorite in my household. I like to prebake the pizza crust a few minutes before adding toppings. There are 3 variations here and a ton of suggestions for other pizza toppings, so you won't run out of ideas. P181

  • Cherry tomato salad with soy sauce

  • Cold cooked greens, Greek style (Horta)

    • sturlington on January 08, 2013

      A nice way to use up leftover greens.

  • Classic potato salad

    • sturlington on May 27, 2013

      A variation of potato salad with vinaigrette on p189. A very loose, free-form recipe with several suggested additions.

  • Vinaigrette

    • damazinah on September 01, 2015

      Great base for a wide variety of vinaigrettes.

  • Chopped salad

    • sturlington on November 04, 2014

      5 variations given. Can be made an entree salad by adding diced ham or chicken. Can also add avocado, cabbage, green beans, snap peas, crumbled cheese, steamed potatoes, tomatoes, corn, jicama, chickpeas or nuts. p204

  • Spicy no-mayo coleslaw

    • sturlington on June 01, 2013

      Good recipe for coleslaw. I like the mustardy vinaigrette. A few variations are given.

  • Apple slaw

    • sturlington on May 27, 2013

      This is a variation of spicy no-mayo coleslaw on p206.

  • Corn salad with avocado

    • Zosia on April 14, 2014

      This salad, simply dressed with lime juice, had great colour texture and flavour, even made with defrosted corn niblets. Will definitely be repeated, especially once corn is in season.

    • sturlington on September 21, 2014

      Nice salad--almost a salsa--that goes well with grilled foods.

  • Raw beet salad with carrot and ginger

    • krobbins426 on August 02, 2011

      Great color and super easy to make for a weekday dinner.

    • lorloff on October 17, 2014

      Delicious, I used yellow carrots and yellow beets. The ginger was a great idea. I did not have fresh cilantro so I used a combination of fresh parsley and dried cilantro powder. So good I am making more tomorrow to bring to friends. Used taragon mustard.

  • Peach and tomato salad

    • hshubin on August 26, 2014

      Peaches & tomatoes go great together. A little balsamic vinaigrette, salt & pepper is all you need, or nothing -- just the juicy fruit. Or add some dried bread cubes to start making a panzanella. But only in the summer, when it's all ripe.

  • Crouton salad

    • sturlington on May 05, 2013

      P222. This is a variation of Fattoush.

  • Traditional chicken salad

    • sturlington on July 31, 2014

      This is a variation of Chicken Salad with Olive Oil.

  • Quick-pickled vegetables

    • sturlington on March 30, 2013

      This is a good quick method with cucumbers; also tried with zucchini. The vegetables keep ok for about 1 day. I like mixing up the vinegars and adding a little flavor, via soy sauce for instance. Two variations are given: Mexican-style and mango/papaya, but many other vegetables to use are suggested in the headnote. Time to make: <1 hour. P229.

  • Puréed vegetables

    • sturlington on October 16, 2013

      Thin with cream or stock for a sauce.

  • Breaded fried eggplant (or any other vegetable)

    • sturlington on July 29, 2014

      Page 245. The result are fried vegetables similar to apps on many restaurant menus. Eggplant and zucchini seem the tastiest options. This is shallow frying, not deep frying, but still requires a lot of setup, some salting and chilling time, and then preferably eat as soon as they are fried. This might be a good project for a late Sunday afternoon.

  • Grilled vegetables

    • sturlington on March 11, 2013

      How-to for grilling various vegetables. Useful. There is a chart listing different vegetables with grilling instructions and serving suggestions. Grilled vegetables keep well. Time to make: 30 minutes or so. P249.

  • Roasted, broiled, or grilled asparagus

    • sturlington on March 03, 2013

      P258. Probably my favorite way to eat asparagus. I prefer roasting or grilling. Takes less than 30 minutes to make, and leftovers keep well. 10 serving suggestions are given for variety. Add a fried egg on top for a quick lunch.

  • Beet rösti with rosemary

    • damazinah on August 15, 2015

      Really yummy - the butter & caramelised beets are wonderful. Cooked for 6 minutes before turning, and it didn't hold together well - will cook for 8 minutes next time.

  • Asian greens, Chinese restaurant style

    • twoyolks on January 26, 2015

      The greens got a nice char and the oyster sauce complimented them well. It took a lot longer and a lot more water to get the stalks to be anywhere close to tender (and I should've let them cook longer).

  • Asian greens with thickened soy sauce

    • twoyolks on April 14, 2016

      This is very salty from the soy sauce. The cooking method intensifies the bitterness of the greens. Additionally, if you make this per the recipe, you'll end up with cold greens.

  • Sautéed Brussels sprouts with hazelnuts

    • Rutabaga on December 10, 2015

      Simple to prepare and tasty. This is a good side dish to prepare alongside a rich main course. Hazelnuts pair very well with the sprouts.

  • Roasted Brussels sprouts with garlic

    • Rutabaga on November 11, 2015

      Because I needed to use the oven for other purposes, I just sautéed these on the stove, which worked out very well. Unfortunately, I let them sit a couple minutes too long in the hot oil before tossing them, so they were quite charred. Fortunately, they still tasted great - there's just something about burnt brussels sprouts, I guess. They only needed about 20 minutes total cooking time this way.

  • Sautéed cabbage with balsamic vinegar

    • Rutabaga on October 18, 2016

      The flavor here is great, and it comes with minimal effort and ingredients. I think I prefer my cabbage a little more well-cooked, however, so would allow for up to about 20 minutes of cooking time rather than just 10.

  • Cabbage braised with beer and kielbasa

    • damazinah on June 07, 2015

      Great cold weather meal! I made the variation with kielbasa, but still added some onion. I also threw in a little caraway seed. Next time I might try adding some peeled, diced apple to the braise.

  • Quick-glazed carrots

    • sturlington on October 23, 2013

      Very easy and tasty. I like the variation with the walnuts and a little brown sugar added.

  • Quick-glazed carrots with orange and ginger

    • sturlington on February 05, 2013

      This was tasty and easy. I was surprised my picky preschooler didn't like it more.

  • Roasted cauliflower with roasted red peppers and balsamic vinegar

    • Rutabaga on May 20, 2015

      Roasted cauliflower is always good, and this is an easy way to dress it up a little. I didn't have already roasted peppers, so just added diced red pepper to the pan in the beginning with the cauliflower. I added the pine nuts about three minutes prior to removing everything from the oven to further simplify the dish. Be sure to let the cauliflower blacken and crisp up on the edges for the best flavor.

    • crandall57 on August 09, 2015

      Had it without the almonds and it was delicious. Will try it again and add the almonds.

  • Baked chard with Gruyère and bacon

    • krobbins426 on June 25, 2011

      Sprayed 9 in square pyrex with cooking spray. Full recipe of bechamel sauce but forgot to double the cheese. Used soy milk and soy cheese to make it dairy free.

  • Slow-cooked green beans

    • sturlington on March 06, 2015

      I did not cook these for a whole hour. I think the cooking time can be varied depending on how much time you have. The tomato broth flavor still infused the green beans even at the shorter cooking time.

  • Flash-cooked kale or collards with lemon juice

    • sturlington on April 07, 2013

      This recipe is fine but I think I prefer the Joy of Cooking's recipe for sauteed kale with garlic. p308.

  • Flash-cooked kale or collards with fermented black beans

    • KarenS on November 23, 2011

      A fast & easy side dish. I soaked the fermented beans in a bit of water for 20 minutes then mashed them with a pestle before adding. I skipped the soy sauce because the beans were salty enough.

  • Collards or kale with peanut butter

    • krobbins426 on June 02, 2011

      Simple to make. We made it with bok choy. J didn't care for it. Too mild. He thought it needed fish sauce for more depth.

    • Lindalib on October 17, 2012

      We subbed peanut butter for the tahini, and the cook who shall remain nameless added a little too much salt, but overall it was better than we expected.

  • Oven-roasted potatoes

    • sturlington on November 18, 2012

      Needs more time in the oven.

  • Crisp panfried potatoes (home fries)

    • sturlington on March 26, 2013

      A basic recipe but a very good technique that does result in diner-style home fries. I use the faster variation quite often whenever I want to repurpose leftover cooked potatoes. Time to make without precooked potatoes is 45 minutes. Two variations are given and leftovers reheat well. p341

  • Potato gratin 2

    • sturlington on March 26, 2013

      Absolutely delicious. I cut the potatoes very thin with my mandoline, and they basically melted into the cream and cheese. This would make a great side for a holiday dinner. Time to make: 1 hour. 3 simple variations are given, and other vegetables that can be added are suggested in the headnote. Leftovers reheat well. P346.

  • Crisp-cooked sunchokes

    • Rutabaga on December 04, 2014

      This method really brings out the subtle artichoke flavor of the sunchokes, but the best part are the crunchy, caramelized bits that need to be gently pried from the pan. It's a delicious and somewhat uncommon vegetable side dish that would pair well with almost anything.

  • Cooked beans, the quick-soak way

    • Globegal on April 05, 2016

      Made 4-5-2016. I used a slow cooker & soaked over night. It took about 12 hours to cook. Added milk powder (~1/2 cup) and ~2 Tbsp butter to liquid. Added salt about 10-11 hours in. May just want to try the quick-soak way. Beans turned out creamy & good.

  • Vegetarian baked beans

    • Rutabaga on May 24, 2014

      As Bittman notes, despite being vegetarian, these beans are still full of flavor. Because of the molasses, they are quite sweet, but many people enjoy that aspect of baked beans. I had cooked my beans more fully than intended before baking them with the remaining ingredients, but that proved to be no problem. Although my pan was very full, I added a little boiling water as interacted, but I'm not sure that was necessary. With the addition of canned tomatoes and their juices, the beans were already quite saucy, and I ended up cooking off some of the extra liquid on the stovetop after removing the beans from the oven.

  • Real refried beans

    • jkreiman on March 22, 2014

      I always make this with black beans and I use canola oil, not lard. They're completely wonderful.

    • mfto on September 06, 2014

      Now that I am a semi-pro at cooking dried beans in my slow cooker and keep cooked beans in my freezer, there is no excuse for buying canned refried beans. Since I cook for two, I made half the recipe. Bittman lists several fats to use for frying the beans. I used half leftover bacon fat and half corn oil but next time will only use corn oil. I drained the beans and reserved the liquid as directed but did not need to use it. Half recipe lists 1/8 tesp cayenne but I decided to sub ground chipotle pepper because I wanted the smokiness of the chipotle. I added a minced garlic clove with the 1/2 cup chopped onion but next time will use 2 cloves. Also I will up the amount of ground cumin. All in all, the recipe is very easy, fast and tasty.

  • Beer-glazed black beans

    • bargererin on September 13, 2011

      If you use the variation with bacon, it's extremely tasty. Also, be sure you don't use hot chili powder unless you want it to be REALLY spicy. This recipe is good alone, but it's better mixed with mashed potatoes or rice.

  • White beans with cabbage, pasta, and ham

    • damazinah on December 03, 2016

      This was just OK. I love sauteed cabbage, so I sauteed it along with the onion and celery rather than boiling it. If I made this again, I'd cut back on the pasta & increase the cabbage.

  • Flageolets, French style

    • damazinah on January 23, 2016

      I tried this recipe with both with the cream and sour cream. It was a bit soupy with the cream, and very rich with sour cream. I suggest using half of each for the perfect balance.

  • Miso-baked tofu

    • IsaSim on May 02, 2014

      Flavorful, delicious alongside "Chinese Broccoli in Sesame-Sichuan Vinaigrette" from Vegetables from Amaranth to Zucchini.

  • Simplest fried rice

    • sturlington on March 30, 2013

      Always seem to make this when I have leftover rice. Yummy and very adaptable. I just throw whatever other leftovers I have in and it works well.

  • Simple risotto

    • sturlington on March 26, 2013

      This is a bood basic recipe that can serve as a blank palette for whatever you want to serve with it. I like topping it with a mixture of sauteed mushrooms and bacon. Time to make: 45 minutes. 5 variations given: milanese, herbs or pesto, lemon, cheese and seafood, and the following recipe contains even more suggestions for varying the recipe. P466.

  • Risotto with dried and fresh mushrooms

    • Aggie92 on October 28, 2013

      Delicious! My father thought it rivaled any restaurant risotto he had ever had. Only change I made was to substitute baby bella mushrooms for the shiitake.

  • Paella with chicken and chorizo

    • Zosia on January 31, 2015

      Perhaps not authentic but a tasty one-pan rice dish nevertheless. Baking it in the oven was new to me and worked well and I appreciated the directions for achieving the bottom crust. I changed the protein proportion a little based on family favourites (6 drumsticks, 227g chorizo, 300g shrimp) and added the shrimp 10 minutes into the cooking time. Serves 6-8.

  • Quinoa with roasted corn

    • Cheri on June 16, 2011

      Combined this with the sauted leeks, and chopped fresh thyme. Excellent. Served with steamed fresh zucchini and grilled tenderloins.

  • Fast tomato sauce, with or without pasta

    • sturlington on May 14, 2013

      P502. This is an all-purpose tomato sauce for pasta, pizza, sandwiches and baked dishes. Quick to make, and if you make an extra large batch, leftovers are easily frozen. 20 simple variations are given. A very useful recipe.

    • Zosia on March 26, 2014

      Large surface area and med-high heat transform an onion and a can of tomatoes into this delicious, fresh tasting tomato sauce in 20 minutes.

  • Pasta carbonara

    • sturlington on February 03, 2013

      The recipe was fine but not great. I would like to find a better one. Made 1/2013.

  • Baked macaroni and cheese

    • bargererin on September 13, 2011

      It was a little bland. Not sure how to fix that other than adding lots of salt...

    • minerva on March 01, 2014

      This is the best way to make mac, in my opinion.

  • Pasta with broccoli, cauliflower, or broccoli raab

    • sturlington on May 02, 2013

      P516. Made many times, usually with the sausage variation. Good with broccoli or greens. Bittman suggests 13 ways to vary it, making this a very adaptable weeknight recipe. Time to make: 40 minutes. Leftovers don't keep.

  • Pasta with broccoli, cauliflower, or broccoli raab and sausage

    • sturlington on November 06, 2012

      Variation of pasta with broccoli. I prefer making this version.

  • Orzo, risotto style

    • sturlington on October 16, 2013

      To make a complete meal, you can add other vegetables or pre-cooked meat. This can be made with any kind of pasta, not just orzo. p525

  • Baked ziti

    • sturlington on March 06, 2014

      Easy enough to sub other veg for the mushrooms. I used cauliflower. Everyone liked. Can also add cooked meat to make the dish more hearty. p535.

  • Baked ziti with ricotta

    • Cheri on February 12, 2012

      This was easy to prepare, but bland. Needed some salt (which I never do, and omitted from original sauce preparation.) It makes alot. I even amped it up sauce with a bunch of herbs and garlic.

    • sturlington on December 28, 2014

      Rave reviews from family for this easy dish. It makes a lot. I would only prepare for dinner parties and potlucks. But with three cheeses, it's sure to be a crowd pleaser. Instead of making the quick sauce from the recipe, I substituted homemade marinara, which ups the flavor profile I lot.

  • Spaetzle

    • hmorrell on May 22, 2015

      Add nutmeg.

    • hmorrell on May 22, 2015

      1. Spätzle is German, not French. 2. It's pronounced "Schpets-leh" not spay-tzul.

  • Cold soba noodles with dipping sauce

    • love2laf on February 10, 2010

      Good, simple, and easy udon noodle dish. The flavour combination is very similar to Dashi Dipping Sauce.

  • Oven-"fried" fish fillets

    • lesorelle on July 04, 2011

      - great for fish tacos; use pollock soaked in cumin spiced buttermilk, and breaded in mix of cornmeal and breadcrumbs

  • The simplest and best shrimp dish

    • lizwinn on October 12, 2010

      This is great, fast, and easy.

  • Grilled marinated swordfish, tuna, or other fish steaks

    • sturlington on June 01, 2013

      Very simple marinade, just lime juice and soy sauce. Could use more pizzazz.

  • Hard-rubbed grilled swordfish, tuna, or other fish steaks

    • sturlington on September 21, 2014

      There is a misprint in the name of the recipe--it should be herb-rubbed. This is a great treatment for any fish--very fresh and flavorful.

  • Baked clams with wasabi bread crumbs

    • minerva on March 31, 2013

      Use garlic chives if possible. Wasabi paste works instead of powder, add with the soy sauce. I used mussels.

  • Grilled or broiled boneless chicken with soy and lime

    • sturlington on June 02, 2013

      I enjoyed this much more than the tuna marinated with soy and lime. The chicken seemed to absorb the flavors better. Perhaps it was the addition of sesame oil. This an easy, simple recipe that should be a staple.

  • Lemon-roasted chicken

    • Laura on December 19, 2012

      Pg. 645. This is a sub-recipe under the 'Simplest Whole Roast Chicken, Six Ways.' I find his technique with these recipes to be a great way to roast chicken. There is so much less mess than when using a roasting pan. These are extremely simple recipes. I added rosemary sprigs to the interior of the chicken. It turned out very, very well.

  • Chicken and garlic stew

    • aniawl on May 29, 2010

      for a chicken and garlic stew it forgets to mention garlic in the ingredients....

  • Oven-"fried" chicken

    • Zosia on January 12, 2014

      This would never be mistaken for fried chicken but it's not a bad way to add flavour and texture to boneless, skinless chicken breasts. I turned them half way through baking since the oiled baking sheet seem to play a role in browning the panko and keeping it crisp. Baking time was 20 minutes.

  • Grilled or broiled chicken with Provençal flavors

    • sturlington on March 26, 2013

      I always forget that broiling chicken dirties my oven and sets off the smoke detector. This is a better recipe for grilling, but for that, it works very well. There are many variations beyond provencal. I like the Asian-influenced soy marinade the best.

  • Grilled or broiled chicken with cilantro and lime

    • Zosia on June 04, 2016

      The ingredients didn't add much flavour to the chicken meat itself but did make a fresh and bright sauce for drizzling at the end.

  • Fried chicken made easy

    • sturlington on June 01, 2013

      This is a terrific recipe for someone like me who's afraid to fry. It's simple and easy, it's not too messy, and the results are fantastic. Works with boneless breasts too--just reduce the cooking time a bit. p665

  • Herb-roasted chicken cutlets

    • sturlington on March 24, 2013

      This is a good method for preparing herb-flavored boneless chicken breasts for use in sandwiches or tacos. However, it does take a lot longer than the sauteed method, which is necessary so the herbs don't burn.

  • Chicken cutlets roasted with tomatoes

    • sturlington on March 17, 2015

      Experiment with different spice combinations to vary the flavor. I prefer using fresh or cherry tomatoes to canned for this recipe.

  • Cheesy roasted chicken cutlets with bread crumbs

    • sturlington on March 06, 2015

      I don't think the egg whites are necessary. The coating adhered to the chicken fine without them. This was tasty and easy for a weeknight.

  • Stir-fried chicken with kale or collards

    • Cheri on May 18, 2013

      Blah.....I did add some other veggies, and sauced it up with some chicken broth as an option. This was boring and bland. I'll stick to some of my other recipes for chicken/veggie stir fry next time. Also, to make it worse, I served over Korean rice noodles which were gummy and also very bland. Total disappointment.

  • Sautéed chicken cutlets (Chicken meunière)

    • sturlington on April 02, 2013

      For preparing spiced boneless chicken breasts for sandwiches, salads, etc. Breading is not necessary but provides a nice crust. If the chicken pieces are very big, it may be necessary to brown first, then lower the heat and cover the pan to finish cooking, to prevent them from drying out. Time to make: 20 minutes. Several variations are given. Plain leftover chicken keeps well for use in other recipes. P678

  • Simplest poached chicken

    • nikkichic on November 06, 2011

      Extremely simple - was able to show my husband how he can cook a batch of simple poached chicken on the weekend. Then we can make many varieties of salads and lunches for the week.

  • Braised duck with apples and Calvados

    • Zosia on December 28, 2015

      Having just cleaned my oven, this method of stove-top cooking held great appeal. The skin wasn't edible (nicely browned but not crisp) but the duck meat was tender and flavourful and the recipe yielded some duck fat for future cooking projects. I omitted the apples and calvados.

  • Stir-fried spicy beef with basil

    • sir_ken_g on June 10, 2016

      A classic that Bittman improves by marinating the beef and basil together. It would be even better if additional basil was added just after it came off the stove,

  • Skillet pork chops with mustard

    • rachaelwalker on September 14, 2011

      Careful not to add too much oil

  • Meat loaf

    • bethihearyoucalling on July 07, 2011

      Skipped the carrots, added tabasco sauce, used fresh breadcrumbs. 50 min. at 350 degrees, then 3 minutes under the broiler.

  • Beef (or other meat or seafood) kebabs

    • Cheri on August 23, 2011

      This was good, easy, tasty. Veggies didn't need as quite as long as recipe called for, grill at 400 deg. - they really needed about 10-12 min max. to be a bit al dente. I used zucchini, baby creminis and red bell pepper. Also used sirloin filet (didn't have tenderloin) which at 5 minutes was perfect. Bumped up marinade with a little more olive oil to stretch, 1/2 lemon, soy, fresh thyme and fresh parsley. The lemon gave a nice contrast. Marinade coated 1 lb sirloin cubes, 1.5 zucchini (med size) 8 mushrooms and 1/2 med. red bell. Served over rice.

    • sturlington on April 28, 2013

      Good adaptable recipe. I liked the marinade but would have liked the flavors to be a tad stronger. Used on steak and tuna plus assortment of summer vegetables.

  • Sautéed medallions of pork with lemon and parsley

    • Cheri on March 23, 2013

      Quick, easy, very tasty. Nice weeknight meal.

  • Roast pork shoulder, Puerto Rican style (Pernil)

    • jsmith on July 21, 2012

      p 755 1-24 hr marinade, 3 hours cooking.

    • Zosia on January 09, 2014

      Flavour was good but a 2kg bone-in pork shoulder wasn't anywhere near done in the cooking time given. I'm sure opening the oven door every 30 minutes to turn and baste it, lowering the temperature each time, didn't help. I left it alone and cooked it for an additional hour. It was moist but not fall-off-the-bone tender. The recipe didn't specify if roast was boneless or bone-in.

  • Braised pork with horseradish sauce

    • damazinah on October 04, 2015

      Good, but nothing exceptional. I served the shredded pork over mashed potatoes, and if I make it again, I'll reduce the cooking liquid down for a sauce.

  • Sesame spareribs

    • sir_ken_g on December 10, 2016

      Excellent - added a few whole Thai chilies and a TBS of Chinese black vinegar - made it even better

  • Grilled or broiled lamb chops, Italian style

    • TrishaCP on June 01, 2012

      So simple but succulent and perfect. The anchovy adds umami and savoriness without an overpowering fishiness.

  • Hunter's stew (Bigos)

    • zorra on July 04, 2015

      Said to be the national dish of Poland, I first had it in Australia. Tried this for someone whose late mother made it. No idea how authentic this version is, but it was tasty in mid-winter. Based on other recipes & whim, I improvised freely. Substituted smoked turkey thigh for bacon, used turkey sausage, just 1 pound beef plus 1/2 pound pork. Skipped the caraway, swapped sweet wine with dry red, added bay leaves & 2 tart chopped apples. Doubled the onion & the cooking time. Might make it again some chilly day.

  • Baked (shirred) eggs

    • sturlington on March 26, 2013

      p799. This is a good method for cooking eggs, along with some suggestions on how to incorporate leftovers. A useful recipe for a light supper or brunch. Takes less than 30 minutes to cook. One variation is given, although the following recipe could also be considered a variation: with tomato, with spinach and with onions and cheese.

  • Breakfast burritos

    • sturlington on November 13, 2012

      Try substituting bacon or sausage for beans.

  • Tomato and cheese frittata

    • sturlington on December 11, 2012

      I cook my frittatas a bit differently (I finish them in the oven), but I do like the suggestions for variations here. Variations include cheese, tomato, sausage, pasta, Mexican and Greek. Can add almost any vegetable or meat: steamed spinach or chard; cooked asparagus, eggplant, zucchini or peppers; sauteed mushrooms; caramelized onions; leftover cooked potatoes; bacon or smoked fish; sun-dried tomatoes. p804

  • Frittata with crumbled sausage

    • sturlington on June 01, 2013

      Variation of the basic frittata recipe.

  • Overnight waffles

    • Rutabaga on October 03, 2015

      These are probably my favorite waffles to make. Light yet substantial, with the overnight rise of the yeasted batter giving the dish a nice complexity. If you plan ahead, they are very easy to make, too, and you can easily add the eggs to the batter and have it ready to go in the time it takes the waffle iron to heat. I use a Belgian style iron.

  • Oatmeal or other creamy breakfast cereal

  • Quick whole wheat and molasses bread

    • Rutabaga on December 12, 2016

      It takes less than ten minutes to mix this bread together and pop it in the oven. Of course, the hour long baking time means you still need to prepare it well before you plan to eat it. The loaf is tender and lightly sweet, and excellent topped with a smear of butter. Unfortunately, it wasn't a favorite of my five-year-old's (although he still ate it), but the adults enjoyed it.

  • Banana bread

    • JoBills on December 06, 2014

      Added 1 cup coconut rather than 1/2 c coconut / 1/2 nuts. Cooked in 2 smaller loaf pans. Delicious.

  • Drop ("emergency") biscuits

    • Zosia on January 12, 2014

      I made these pseudo biscuits to go with the pseudo/oven-fried chicken on page 657 using cake flour, the highest amount of butter and yogurt. Required 2 extra tbsp of yogurt for the dough to become a "droppable" batter. They were tender and fluffy rather than flaky and didn't have a chance to brown in the short baking time. May be worth repeating if only to get me off the fence about them...

  • Bran and oat sandwich bread

    • Rutabaga on June 26, 2017

      This bread would have been quite good had my yeast worked. I didn't have instant yeast, so I dissolved it in water, and it appeared as though the yeast was starting to bubble (plus, I'd just used this yeast successfully two days earlier to make pita). When I returned home in the evening, the dough was still a solid lump, but I decided to finish it anyway. The flavor of the bread is delicious, nutty and lightly sweet. Even as a dense loaf, it made decent toast, somewhat reminiscent of the dense, whole meal breads of northern Europe (although that style of bread is much better when made from a recipe intended to yield dense results). I would make it again, just with better yeast.

  • Stuffed pita

    • Rutabaga on June 22, 2017

      The feta and dill filling is quite tasty, although my six-year-old did not agree (the one-year-old, on the other hand, was happy to eat it). My pitas puffed up significantly in the oven. but were soft and tender. I baked them on a baking steel, and found that they baked best at 450, not 350 as noted in the recipe. Even at 450, they needed 10-15 minutes to really bake thoroughly and get a nice golden crust. For the filling, I used only two eggs but kept the other amounts the same. This kept it from being too eggy for my husband, who dislikes the taste of eggs, and I didn't find this caused any issues.

  • Naan

    • Rutabaga on May 20, 2014

      While it doesn't compare to the amazing naan we find at some of our local farmer's markets, this was quite good for being cooked in a home oven. I used my baking steel to great advantage here. If you want fresh baked naan for dinner, just make the dough in the morning, put it in the fridge, then take it out in the evening to rest on the counter a little before you bake it. I found that I had to add an extra quarter cup of flour, however, and the dough was still quite wet. But wet dough tends to make bread with great chew, and these were incredibly quick to roll out when first dusted lightly when flour. Finally, I mixed chopped raw garlic in with the melted butter for a garlic naan topping.

  • Real croutons

    • sturlington on October 23, 2013

      This method doesn't get as evenly brown and crispy as I'd like. I prefer a method of drying croutons out in the oven.

  • Classic chocolate chip cookies

    • sturlington on September 25, 2015

      These spread. More batches, smaller cookies, bake a little longer than directed, about 12 minutes.

  • Brownies

    • Yildiz100 on January 19, 2013

      Far too cakey

    • TrishaCP on February 25, 2013

      I didn't find these to be cakey at all, even with the two eggs. Instead, they were fudgy and delectable. I cooked them at the low end of the recommended baking time (just twenty minutes)- they didn't look quite done in the middle but the residual heat finished the baking process.

  • Cream cheese brownies

    • AgusiaH on July 02, 2014

      I added less sugar (350g) and some dried cherries. Cooking time 30 min. Very fudgy.

  • Oatmeal cookies

    • elisarose on December 20, 2012

      These are good -- I mean, they are cookies, how bad could they be? but not very exciting. I think I prefer cookies that have more oats and less flour.

  • Gabrielle's lemon squares

    • krobbins426 on July 05, 2011

      Do not use convection bake for these. Too sweet, not enough lemon flavor and tang.

  • Pineapple upside-down cake

    • krobbins426 on June 25, 2011

      Made for FIL's birthday. He loved it. Very simple.

  • Chocolate sauce

    • Zosia on March 26, 2014

      Not as thick or rich as a ganache but still a decent topping with good chocolate flavour - especially made with bittersweet chocolate - suitable for a variety of desserts.

  • Butterscotch pudding

    • Yildiz100 on November 04, 2012

      very good but too sweet! also try adding brown butter

  • Chocolate tofu pudding

    • damazinah on December 21, 2015

      For serious dark chocolate lovers! This is extremely rich and intensely chocolaty; you absolutely cannot detect the tofu! I served it with sweetened whipped cream that had a dash of Grand Marnier.

  • Mexican chocolate tofu pudding

    • hshubin on February 17, 2012

      This was great, but I told my kids what was in it before they finished. Spoons down, and they walked away!

  • Soft-fruit sorbet

    • sturlington on June 23, 2013

      Great recipe, very adaptable, and a nice alternative to ice cream, especially when fruit is in season. I made this with peaches and added some half-and-half using the ice milk variation to create a light and delicious "peaches and cream" dessert.

  • Salsa cruda

    • sturlington on September 10, 2013

      Also makes a good topping for bruschetta. Leftovers keep well.

  • Whole wheat pizza dough

    • Zosia on March 26, 2014

      Disappointing. It baked up crisp but apart from being very salty, had little flavour and was quite dry.

  • Grilled potatoes and sweet potatoes

    • sturlington on September 07, 2013

      The variation works better, I think--parboiling first. Leftovers are good with eggs or in a salad.

  • Seared baby bok choy with black vinegar

    • Rutabaga on February 22, 2016

      This dish has a really nice flavor, garlicky with a sweet undertone from the black vinegar. It can easily be prepared in under half and hour, and is a fine compliment to meat based stir fries.

  • Oven-roasted hash browns

    • sturlington on August 31, 2014

      Slow, but good results, and frees up the stovetop for other uses.

  • Fresh tomato sauce

    • sturlington on December 02, 2015

      This is a variation of the fast tomato sauce recipe.

  • Composed salad with grilled chicken

    • sturlington on July 31, 2014

      Not really a recipe, just guidelines for putting together main course salads.

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  • ISBN 10 0764578650
  • ISBN 13 9780764578656
  • Linked ISBNs
  • Published Oct 29 2008
  • Format Hardcover
  • Page Count 1,056
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons Inc
  • Imprint John Wiley & Sons Inc

Publishers Text

Hailed as "a more hip Joy of Cooking" (the Washington Post) and "a tour de force" (Jacques Pepin) when it was first published a decade ago How to Cook Everything won both James Beard and IACP Awards--and quickly established itself as an indispensable kitchen companion for a new generation of home cooks, with sales to date of 2 million copies.

Now, on the tenth anniversary of its original publication, Bittman has totally revitalized this cookbook classic to make it even more appealing and useful for today's cooks, updating recipes and information, adding new dishes, expanding chapters, and incorporating many new features. With great new content plus an eye-catching look, How to Cook Everything is now more essential than ever--and a surefire bestseller.



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