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Notes about this book

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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.

  • Salsa cruda

    • sturlington on September 10, 2013

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

  • 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

  • Traditional pesto

    • TrishaCP on July 01, 2013

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

  • 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

  • Edamame in their shells

    • sturlington on November 04, 2014

      p83. Several simple garnish ideas are given.

  • 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.

  • Chunky vegetable soup (Minestrone)

    • sturlington on November 04, 2014

      p124. Several variations, including Pistou, Ribolitta and Mulligatawny. Pretty much any vegetables can be used.

  • 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]

  • Pizza dough

    • sturlington on December 31, 2012

      Made new years eve 2012 by family request. This is a good quick pizza dough, but if I have the time and forethought, I prefer the no-knead pizza dough recipe for flavor. Time to make: 1 hour plus time to rise. A few minor variations are given. Freezes well. P.178

  • 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.

  • 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

  • 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.

  • 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

    • sturlington on September 21, 2014

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

    • 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.

  • Composed salad with grilled chicken

    • sturlington on July 31, 2014

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

  • 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.

  • Three-bean salad

    • lorloff on February 07, 2016

      This was pretty good I make the Italian variation and used fresh parsley becaus e I did not have basil. Need to roast the garbanzos much longer than the recipient calls for to get them to crunchy not dry.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

    • 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.

    • 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.

  • Oven-roasted potatoes

    • sturlington on November 18, 2012

      Needs more time in the oven.

  • Oven-roasted hash browns

    • sturlington on August 31, 2014

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

  • 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.

  • 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.

    • slimmer on February 04, 2015

      I tried this mixing black beans and white beans. Bad idea. Stick to black beans, it's very tasty.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

    • sturlington on June 02, 2013

      Basic instructions with many suggested variations.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Oatmeal or other creamy breakfast cereal

  • 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...

  • 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.

  • 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

  • Yogurt or ricotta rice pudding

    • sturlington on May 05, 2013

      Page 955. A variation of the basic Rice Pudding recipe. Time to make: 2 hours.

  • 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.

  • Carrot salad

    • lorloff on September 08, 2011

      To make fresh grated carrot salad uncooked. Use seasonings from this recipe. Grate raw carrots. Add one glove pressed garlic. Use Spanish paprika, chipotle ground chili, fresh ground cumin. Add orange flavored balsamic, orange extract. Good fruity olive oil

  • Raw beet salad with carrot and ginger

    • krobbins426 on July 13, 2011

      Super simple, but loads of flavor. And so pretty.

  • Cherry tomato salad with soy sauce

    • Queezle_Sister on October 12, 2014

      This was a nice change of pace, but it didn't do anything to enhance our perfectly ripe tomatoes. In the notes above the recipe, Mark Bittman says this is a good way to prepare winter grape tomatoes. I recommend saving this recipe for those (relatively tasteless morsels) and save your seasonal peak tomatoes for something better.

  • Corn salad

    • MMarlean on July 31, 2010

      7-25-10 - Rave reviews! Served with fish tacos. Would go well with any barbeque. Definitely will make again... soon! Jon would like a different combination of spices on the fish. Thought it was too much chile powder, but when added to the taco filling, it toned it down.

  • Mushroom salad Italian-American style

    • Aggie92 on July 03, 2013

      Delicious. I used cremini mushrooms and left the small ones whole and cut the larger ones into chunks. They shrunk quite a bit during cooking, so one pound of mushrooms made enough salad for only 2 people. I will definitely make this again.

  • Marinated garden vegetables

    • rodillagra on May 06, 2012

      Added a little bit more vinegar than the recipe called for but then I do like vinegar a lot.

  • Black bean and pan-roasted corn salad

    • Snadra on November 03, 2011

      The toasted corn and black beans really do work well together, although I would have been happier if I had cooked the black beans a little more. Adding avocado and mild Danish feta made it a great meal inside warm flour tortillas. The amount of lime juice needs to be adjusted to suit taste and the acidity of the limes. We halved the recipe and it made too much for two people.

  • Lemony lentil salad

    • Snadra on November 03, 2011

      A simple,to make dish - we ate it with sausages and green salad, but it would be good as part of a mixed salad plate, as the lentils are quite satisfying. It was best a day or two after making.

    • jaelsne on June 29, 2013

      This a perfectly simple and perfectly delicious recipe for our lemon-loving family.

  • Wild rice salad with cucumber and yogurt

    • love2laf on February 11, 2010

      So rich and creamy tasting, it's astonishing that it's made with just yogurt and a bit of oil. Curious now to try the barley version.

  • Glazed carrots with garlic, Tequila, and lime

    • michalow on January 05, 2013

      Although this recipe is actually for a soup, I've never made it that far. The glazed carrots themselves are far too addictive and delicious to carry on with the extra steps of simmering and pureeing.

  • Potato and leek soup

    • CRCarroll6 on December 26, 2011

      Made this for dinner... added a poblano pepper, corn and a splash of soy. In true Mark Bittman style, this recipe is the perfect base to make into whatever you are in the mood for. I would definately use this recipe again as a blank canvas to create a master piece out of.

  • Spanish-style plantain stew

    • michalow on January 05, 2013

      The paprika called for here should be smoked.

  • Tomato soup

    • debnharold on September 23, 2012

      for the cream of tomato soup, used homemade almond milk (and olive oil) to keep it vegan - still was really good. immersion blender didn't really work - ended up sending through a fool mill (the soup was really smooth but left with a lot of "stuff" in the mill -- might try the blender next time).

  • French-style lentil soup with sorrel

    • emiliang on May 18, 2014

      Delicious. Great way to welcome the opening of the farmers market season in the Midwest. A small bunch of sorrel (~ 1/4 lb) is sufficient for this recipe. Didn't have time to make vegetable broth from scratch, so I just used one vegetable bouillon cube. Serve with some good bread, and this is a hearty dinner.

  • Lentil soup with coconut

    • JJacks on September 08, 2013

      I wasn't able to find fresh curry leaves so I used fresh cilantro, which worked quite well

  • Kimchi soup with tofu

    • krobbins426 on February 08, 2012

      We pureed this when I hurt my jaw and it was quite good and filling due to the rice and tofu. I'm very curious to try this as written.

  • Hard-cooked eggs in quick tomato curry sauce

    • wodtke on May 15, 2014

      I made this recipe from a recent NY Times Magazine, but it is the same as in the book. It is really delicious and easy. It has what I consider to be the occasional Bittman magic, where some rather simple and routine-seeming ingredients somehow combine deliciously -- in this case, the secret lies in the way the hard-cooked eggs blend with the curry to create interesting texture and flavor. I am not a huge Bittman fan, but he does hit it out of the park sometimes.

  • Everyday pancakes

    • CRCarroll6 on February 27, 2011

      I made the vegan version of the Everyday Pancake with walnut flour & they were fantastic.

  • Squash enchiladas

    • michalow on December 15, 2012

      Needs a sauce to make them enchiladas. Simplest enchilada sauce recipes from this book are: Red: http://www.eatyourbooks.com/library/recipes/169499/red-enchilada-sauce Green: http://www.eatyourbooks.com/library/recipes/169505/green-enchilada-sauce

  • Sweet potato enchiladas

    • michalow on December 15, 2012

      Needs a sauce. Simplest options from this book are: Red: http://www.eatyourbooks.com/library/recipes/169499/red-enchilada-sauce Green: http://www.eatyourbooks.com/library/recipes/169505/green-enchilada-sauce

  • Beets with pistachio butter

    • Emily Hope on December 03, 2010

      This one was a disappointment, especially because I love the idea of nut butters and veg together... The pistachio butter was bland, and I wonder if a neutral oil is really the way to go rather than olive or pistachio oil. I added quite a bit of lemon juice to the pistachio butter and to the beets which helped to perk things up, but even so the dish was not worth the effort (or the extra calories), especially since we had to shell a cup's worth of pistachios! To be fair, I used raw garlic in the pistachio butter rather than sauteing it, although I'm not sure how much difference that would have made. Oh well. I'd still like to try the variation with roasted carrots and walnut butter.

  • Roasted Brussels sprouts with garlic

    • kimslist on September 13, 2010

      If you love Brussels sprouts, there's no better way to bring out and complement their flavor. If you're not a fan yet, be prepared to be surprised.

  • Cabbage with tomatoes and sour cream

    • Aggie92 on March 27, 2013

      Really good winter recipe. I used a half of a green cabbage along with a can of drained, petite diced tomatoes and kept the rest of the measurements the same.

  • Roasted cauliflower, Manchurian style

    • Hawley on October 28, 2014

      This was a tasty way to spice up roasted cauliflower. I used chili sauce (one jar equaled a cup) because I had some to use and was low on catsup. Would make again.

  • Corn pancakes, Thai style

    • Emily Hope on November 18, 2010

      Easy and tasty, fun new use for corn. Made with a side sauce of cukes and onion in sweet chili sauce (as for Tod Mun).

  • Braised escarole

    • Cheri on January 22, 2010

      Added sauted onions, finished with browned bread crumbs, omitted lemon juice. I like this quite well. R did not like onions.

  • Spinach with chiles and coconut milk

    • krobbins426 on July 03, 2011

      It might be because I added mushrooms that were going to go bad to this, but it came out incredibly oily. Garlic overpowered the coconut taste.

  • Tomato cobbler with extra corny topping

  • Stir-fried vegetables, Vietnamese style

    • Wlow on December 09, 2013

      Tried this with plain tamari not dipping sauce sub-recipe, which would be worth trying. Sliced onions in wings, Chinese style, since type of slicing wasn't clear.

  • Celery and leek gratin

    • soleilune on March 19, 2012

      Not amazing. It was a bit too eggy. I wouldn't make it again.

  • Beet pancakes

    • krobbins426 on April 24, 2013

      I used this recipe as a base and edited as follows: 1 inch grated ginger, zest of one orange. Omit butter and replace with 1 tbs sesame oil and 1 tbs peanut oil. I served with an Umeboshi Vinegraitte and a sautee of beet greens, edamame, peas, and scallions.

  • Baked ziti with ricotta

    • Cheri on February 11, 2012

      Added zucchini. This was bland, easy to make. Needed some salt and more zip. Recipe makes a lot.

  • Fried rice, with or without egg

    • Waderu on January 01, 2014

      I made a version of this tonight - calling it Mexasian Fried Rice. This book gives a great basic recipe to build upon. I used leftover enchilada filling of sautéed chorizo seitan, peppers and onions, left over brown rice, eggs and spinach...plus leftover white wine, jarred minced ginger, soy sauce and sesame oil. The guys wrapped it up in whole wheat tortillas. I ate it in a bowl with some siracha. Everyone liked it - had seconds! Crazy start to the new year!

  • Pearl couscous "risotto" with butternut squash

    • CRCarroll6 on December 26, 2011

      Had this using Israeli couscous with leeks. It was fantastic.

  • Quinoa with caramelized leeks

    • Cheri on June 16, 2011

      Combined this with the roasted corn (same page), and chopped fresh thyme. Excellent. Served with steamed fresh zucchini and grilled tenderloins.

  • Hominy baked with chile, cheese, and tomatoes

    • michalow on January 04, 2013

      Recipe suggests cheddar or jack; poblano or red bell pepper.

  • Kidney beans with pears and wine

    • krobbins426 on March 11, 2013

      This was super easy and my family loved it. Used sweet onions instead of shallot. I served with some roasted sweet potatoes, carrots, and parsnips with rosemary. I liked the pears with white wine variation better than the apples and sherry.

  • Mung bean dal with apples, coconut, and mint

    • michalow on January 05, 2013

      Very different from how I would usually treat mung beans. Bright, a bit sweet, unexpected flavors. Very pleasant but just for one meal...I'm not particularly interested in leftovers. That's okay, because this freezes well so I can return to it when I'm ready.

  • Mixed whole-bean dal with cabbage and walnuts

    • Hawley on January 22, 2014

      This was surprisingly easy to make with already-cooked beans. It was tasty and would make again.

  • Chili non carne

    • JKDLady on October 17, 2012

      Used more beans and tomatoes. Doubled the spices and topped with sour cream.

  • Baked Brazilian black beans

    • michalow on January 01, 2013

      Ginger is so unexpected and delicious here. I used sweet potato instead of plantain, tasted great.

  • Baked pinto beans and sweet potatoes, enchilada style

  • Black bean tart with millet crust, Mexican style

    • lesliepolk on June 28, 2011

      This was delicious... I used barley as the crust and it was great. Will try the other variations.

  • Tofu, Provencal style

    • krobbins426 on December 31, 2012

      Used this as a base, but added chopped artichoke hearts, 1 zucchini, 1 medium eggplant. For the herbs, used herbs de provence. Used sautee tofu cut into 1 inch strips, rather than larger chunks. Gave the tofu tons of flavor.

  • Tofu pancakes, Indian style

    • jaelsne on March 01, 2013

      I've been trying to eat a more plant based diet with mixed results. This recipe may help me turn the corner and stick with it. The meal was absolutely delicious. There are a number of variations to keep this easy recipe interesting. Definitely will make this again!

  • Scones

    • michalow on January 05, 2013

      These seemed more like biscuits than scones to me.

  • Cheese puffs

    • Cheri on December 25, 2010

      These are good. Needed 3 eggs to bind, not 1! Satifying. Good warm with cocktails.

  • Real ranch dressing

    • britt on January 07, 2011

      Ugh. We could taste the buttermilk powder as a distinct note and did not like it. I used Saco brand, which I believe is a standard brand.

    • schenck65 on June 15, 2013

      I really like this, and kind of love that buttermilk powder flavor. More importantly, kids practically put their faces into it. My only complaint--and it's not really a complaint--would be that while the consistency is fine for pouring over crisp lettuces like Romaine, it's a little thin for dipping, which is what it's really good for. I'll be trying it with some whole milk/Greek yogurt or maybe sour cream subbed for half of the liquid buttermilk.

  • Miso carrot sauce with ginger

    • krobbins426 on January 01, 2013

      I think there's a mistake. Doesn't require ginger ale, but rather actual ginger. Good and simple. Benihana's version probably adds a little sugar. Will definitely make this again.

    • Fiona on October 27, 2013

      This error in the recipe ingredients list has been corrected. Please ensure you click on the "report an error" link at the bottom of each page to notify Eat Your Books about errors, as they may not get picked up in the Notes section.

  • Grilled peach and corn salsa

  • Hollandaise sauce

    • Sarit on August 12, 2012

      Page 802

  • Fennel cake with grapefruit glaze

    • soleilune on May 10, 2012

      Not a bad recipe, but you don't taste the fennel in the slightest.

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  • ISBN 10 0470923652
  • ISBN 13 9780470923658
  • Published Jan 01 2010
  • Format Boxed set
  • Language English
  • Countries United States

Publishers Text

Mark Bittman's How to Cook Everything 10th Anniversary Edition and How to Cook Everything Vegetarian. 2 volume gift set.

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