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How to Cook Everything Fast: A Better Way to Cook Great Food by Mark Bittman

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Notes about this book

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Notes about Recipes in this book

  • Broiled ham and Gruyère with apples

    • sldoug on March 03, 2016

      Made these in a pan but loved the idea of keeping them warm in a 200 degree oven. That really upped the crispness, which was awesome. Unfortunately, I had a hard time getting the cheese to melt when pressed up against cold ham and cold apple slices, and once the apple slices warmed up, they lost their sweetness, which was really important to the balance of the sandwich. The potential was there; maybe next time I'd slip the apples in after the sandwiches were done?

  • Chicken, bacon, avocado, and tomato wrap

    • sldoug on April 19, 2015

      Made 4/18/15. Sprinkled chicken with a bit of cheddar and used soft flatbread instead of wraps. Drizzled with bacon fat. So many good flavors! Salting liberally (both the chicken and the assembled wrap) is key. I'm not a huge avocado fan, but that salty, limey avocado was delicious enough to eat on its own. Next time I'd stick with wraps instead of flatbread, as the sandwiches were very messy without a better container. So good!

    • sldoug on May 23, 2016

      Made again but this time they weren't as great. I used the "even faster" tip and stir fried the chicken and bacon together and somehow I felt the bacon was less noticeable. I also sliced my tomatoes too thick and used medium flour tortillas, which were just too small. I'm still a fan of this recipe, but this time it just wasn't as delicious. It's key to remember that the veggies are just deconstructed guacamole (minus the cilantro), so consider the ratios accordingly.

  • Chicken and black bean burrito

    • sldoug on August 17, 2015

      These are so good. I love how fast and full of flavor they are, and they are flexible enough for my whole family. I say they aren't complete without sour cream though. I was worried about the potential blandness of the rice, but the liquid from the pico soaks in perfectly.

    • sldoug on January 08, 2016

      I made these as burrito bowls with Mexican rice instead of regular and I reduced the amount of pico de gallo by a third. The timing is messed up if you don't make the rice according to the recipe, but still, I love the quick and easy salsa and the flavorful chicken and beans.

    • sldoug on April 05, 2016

      Used this recipe as a base for burrito bowls for a crowd. Kept the chicken and black beans separate but still seasoned them (split the garlic and spices in half), and multiplied the recipe by six. I only doubled the pico though, since the recipe already makes a lot. Six smallish tomatoes and one large onion.

  • Homemade chicken ramen

    • sldoug on May 15, 2015

      Made 5/15. Used four chicken thighs instead of three but otherwise kept the recipe the same. Followed the variation to add the eggs like egg drop soup because we don't love fried eggs, and added probably an extra half tablespoon of soy sauce. Overall it was really good although really, really noodley. The eggs curdled but that was fine. I wished for a bit more chicken, but ultimately it was a very family friendly recipe that I would definitely make again.

    • sldoug on December 13, 2015

      Made December 2015. My eggs didn't curdle this time and this once again proved a nice, easy meal for my family. Served it with soy and mirin cucumbers and toasted sesame seeds for garnish.

  • Spicy peanut soup with chicken and collards

    • Locavore on October 13, 2016

      Made super quick with leftover rotisserie chicken and rice stirred in near the end. Used a mix of kale and collards and skipped the hot pepper. Yummy!

  • Broken wonton soup

    • sldoug on April 19, 2015

      Made 4/17/15. Followed the recipe but added probably an additional 3 tsp of soy sauce. The flavors and the concept were so good but walnut sized meatballs were a bit big and despite my desperate stirring, my wonton wrappers all sunk to the bottom and clumped up. I would absolutely make this again but I might use egg noodles instead of wonton wrappers (with a bit more broth to compensate -- or maybe just fresh egg noodles) in order to get that slippery wonton effect without the unwieldiness and clumpiness of the actual wrappers.

  • Spaghetti with mushroom Bolognese

    • markus_mihael on May 15, 2016

      Double the veggies to make it LowGI

  • Pasta with mushrooms and bacon, risotto style

  • Udon with teriyaki chicken

    • sldoug on November 26, 2015

      Made November 2015. I used precooked udon (all my store had) but one of the packages had been contaminated, so I made a questionable substitution of a package of noodle from a cup o' noodles (rinsed of chicken flavor), which was all I had. Noodles aside, the flavor was good but not great, a bit too much soy and not enough balance. My kids liked it so I might make it again, but I only thought it was okay.

  • Hoppin' John with collards

    • swegener on January 28, 2015

      This was indeed quick and easy, and delicious. I'm not a big rice eater, but wanted to ring in the new year with this traditional dish. The one thing I'd do different is either omit the bacon, or reduce it. The bacon flavor was strong, but the actual bacon was sort of flabby. I also would like more collards, but that is a personal preference.

  • Lentil and mushroom stew

    • KissTheCook on March 05, 2016

      P. 506 - used sauteed hen-of-the-woods, sulphur shelf and dried lepista irinas. Most excellent.

  • Salmon with sweet and sour bok choy

    • lisachile on January 06, 2015

      This was quick, simple and delicious. I added garlic with the ginger. I would double the amount of greens as we all wanted more. Served with brown rice.

    • JKDLady on August 11, 2015

      I agree. This is a terrific dish. I wouldn't change a thing.

  • Cod (or other thick fillets) and chickpea stew

    • lisachile on January 02, 2015

      This was delicious and quick. We added crumbled walnuts on top for some crunch. I might try to use some sort of crouton next time (maybe made of pita bread?). We ate it with brown rice.

  • Fastest chicken Parm

    • Rita on January 19, 2015

      We love this recipe. I made the chicken version but will soon make the eggplant variation. So easy and so quick....er, FAST! -- and so flavorful. It makes a good topping for a bowl of marinara-tossed pasta.

  • Chicken Marsala with lots of mushrooms

    • Cheri on December 23, 2014

      Prepared as written. As promised, quick and easy. Flavors were nicely balanced. This is a great "company worthy" dish for a novice cook, looks a lot more complex than it really is. We liked it and I will serve this again. I did prepare the mushrooms in a separate skillet from the chicken, then added sauce to chicken skillet to finish, which saved some time, and gave a little more depth to the dish.

    • jbny on July 30, 2015

      good with veal scallops too.

  • Chicken Stroganoff

    • sldoug on January 24, 2016

      I used just under a pound of mushrooms and a bit over two pounds of chicken (what I had) but otherwise followed the recipe. The flavors in this dish were comforting and delicious although I might have preferred a bit of tomato paste instead of the tomato. Served it over boiled potatoes but the sauce was so thin that egg noodles would have been the better choice. I also recommend a bit of cornstarch to make the sauce a bit silkier.

    • sldoug on June 26, 2016

      Made this again, this time with two tablespoons of tomato paste and a tablespoon of dried dill since I forgot entirely about buying fresh. I served it with about six ounces of cooked, buttered egg noodles, and that was a good amount. My mushroom and chicken ratios were about the same as last time. It turned out well although I think I might drop it down to one tablespoon of tomato paste and make every effort to remember the fresh dill.

  • Oven-fried chicken with roasted corn

    • sldoug on August 23, 2015

      I really liked the flavor of the chicken, although not overcooking it is key, since the juice from the chicken makes the crispy crust a soggy mess. I'd definitely make the chicken again though, just cook it more carefully.

  • Pan-roasted pork tenderloin with celery root

    • Locavore on October 27, 2015

      made with 3/4 lb pork tenderloin and one celery root for dinner for two -- yummy!

  • Pork tenderloin with butternut purée

    • sldoug on January 17, 2016

      Followed the recipe exactly but this wasn't a spectacular meal. The pork definitely needed more flavor and the butternut squash puree was tasty on its own but not a great fit with the pork. Neither was compelling enough to bear repeating.

  • Smoky two-potato and ham hash

    • sldoug on August 27, 2015

      Made this for dinner and served it with the recommended cumin chili black beans and warmed tortillas. I made kind of a mess of it by forgetting to add in the paprika until after I put the potatoes in the pan, which then required me to stir things around, which then required more oil (way more). Plus, my heat was too high, so the bottom burned, although ultimately that didn't matter. I used slightly more than 2lbs of potatoes and I think this would have been best with slightly less than 2lbs as my pan was very, very full. Two tablespoons of oil for the potatoes is definitely the minimum necessary, and do not cook at higher than the lowest medium-high you have. We ate the hash and beans in burrito form and it was much tastier than I expected, but my kids didn't love it enough to warrant making it again. Oh well.

  • Cucumber salad with soy sauce and mirin

    • sldoug on December 13, 2015

      Made December 2015 to accompany chicken ramen. Easy, flavorful treatment for cucumbers.

  • Soy slaw

    • sldoug on November 26, 2015

      Made November 2015 with Udon with Chicken Teriyaki. I don't usually eat slaw because it seems watery and gross, so I might not be the best judge of this one. I used bottled lemon juice instead of fresh add the result was extremely lemony. I added sugar to tame it a bit but I only made it edible, not good. And sure enough, within minutes it was sitting in a pool of liquid. Would not make again.

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  • ISBN 10 0470936304
  • ISBN 13 9780470936306
  • Linked ISBNs
  • Published Oct 07 2014
  • Format Hardcover
  • Page Count 1,056
  • Language English
  • Edition 1
  • Countries United States
  • Publisher Houghton Mifflin Harcourt

Publishers Text

In this must-have book, Mark Bittman streamlines and improves everyday cooking with 2,000 simple, innovative, and delicious recipes and a definitive game plan for becoming a faster, more intuitive cook.

The secret to cooking fast is cooking smart—how you choose and prepare ingredients and use your time in the kitchen. In How to Cook Everything Fast, Mark Bittman’s latest innovative, comprehensive, must-have culinary reference, he shows how anyone can make 2,000 simple, incredibly flavorful dishes incredibly fast—in under 45, 30, even 15 minutes—including Split Whole Chicken and Vegetables, Skillet Meat Loaf, Báhn Mì, Potato and Spinach Saag, and Crisp Pork and Watermelon Tacos. Approaching every part of cooking with a fresh eye, Mark reimagines how to use ingredients, equipment, and techniques to boost speed, such as running ziti under the broiler and simplifying mole to its flavorful essentials. Even the recipe format enables efficiency by assigning prep work to natural downtimes that occur in cooking. The result is a truly easy-to-follow game plan for discovering an all-new repertoire of fantastic recipes and, most importantly, for becoming a faster cook every time you use the book.



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