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Barley salad with cucumber and smoked salmon from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

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Ingredients: smoked salmon; cucumbers; scallions; yogurt; dill; mint; parsley; pearl barley; lemons
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Crisp panfried potatoes (home fries) from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

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Ingredients: peanut oil; waxy potatoes
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Pasta with butter, sage, and Parmesan from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

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Ingredients: spaghetti pasta; sage; Parmesan cheese; butter
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Fettuccine Alfredo from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

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Ingredients: fettuccine pasta; heavy cream; Parmesan cheese; butter; eggs
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Roast chicken parts with olive oil or butter from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

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Ingredients: whole chicken; olive oil; butter
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Spanish tortilla from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

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Ingredients: eggs; waxy potatoes; onions; olive oil
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Corn bread from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

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Ingredients: buttermilk; cornmeal; butter; eggs
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Fast French bread or rolls from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

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Ingredients: instant yeast; all-purpose flour
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Curried sautéed chicken chunks with coconut milk from Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman

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Ingredients: chicken breasts; cilantro; coconut milk; lemongrass; chiles; nam pla; roasted salted peanuts; butter; curry powder
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Creamy butternut squash soup with glazed chestnuts from Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman

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Ingredients: butternut squash; crème fraîche; chives; chestnuts; butter; chicken stock
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Roast vegetables with red pepper oil from Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman

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Ingredients: beetroots; red peppers; shiitake mushrooms; carrots; corn; spring onions; zucchini; tomatoes; green beans; sherry vinegar; parsley; olive oil
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Basic pizza dough from How to Cook Everything by Mark Bittman

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Ingredients: all-purpose flour; instant yeast
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Grilled marinated flank steak from How to Cook Everything by Mark Bittman

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Ingredients: fresh ginger; beef flank steaks; soy sauce; limes; garlic
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Mediterranean potato salad from How to Cook Everything: The Basics by Mark Bittman

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Ingredients: green beans; shallots; hard-boiled eggs; black olives; cherry tomatoes; garlic; waxy potatoes
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Rice pudding in the oven from How to Cook Everything: The Basics by Mark Bittman

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Ingredients: white rice; milk
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Cucumber salad, Sichuan-style from The Bittman Project by Mark Bittman

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Ingredients: cucumbers; Sichuan peppercorns; garlic; jalapeño chiles; soy sauce; sesame oil; limes
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Chicken teriyaki from The Bittman Project by Mark Bittman

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Ingredients: soy sauce; sake; mirin; lemons; chicken thighs; cooked rice
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Roasted broccoli salad with tahini dressing from The Bittman Project by Mark Bittman

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Ingredients: broccoli; red onions; tahini; lemons; ground cumin
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Seared scallops with pan sauce from The Bittman Project by Mark Bittman

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Ingredients: sea scallops; lemons; dry white wine; chives
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Salmon burgers from The Minimalist at The New York Times by Mark Bittman

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Ingredients: salmon; shallots; breadcrumbs; capers; lemons; Tabasco sauce; hamburger buns; butter
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Crisp-braised duck legs with aromatic vegetables from The Minimalist at The New York Times by Mark Bittman

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Ingredients: duck legs; onions; carrots; celery; chicken stock
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Roasted Brussels sprouts with garlic from The Minimalist at The New York Times by Mark Bittman

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Ingredients: Brussels sprouts; garlic; balsamic vinegar
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Brussels sprouts with kimchi from The Minimalist at The New York Times by Mark Bittman and David Chang

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Ingredients: Brussels sprouts; bacon; kimchi; butter
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Paella with tomatoes from The Minimalist at The New York Times by Mark Bittman

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Ingredients: stock; tomatoes; onions; garlic; tomato paste; pimentón de la Vera; Spanish short-grain rice; parsley
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Zucchini-pear soup from The Minimalist at The New York Times by Mark Bittman

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Ingredients: butter; carrots; onions; thyme; zucchini; pears; chicken stock; baking potatoes
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Barley salad with cucumber and smoked salmon from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Crisp panfried potatoes (home fries) from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Pasta with butter, sage, and Parmesan from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Fettuccine Alfredo from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Roast chicken parts with olive oil or butter from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Spanish tortilla from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Corn bread from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Fast French bread or rolls from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Curried sautéed chicken chunks with coconut milk from Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman

Creamy butternut squash soup with glazed chestnuts from Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman

Roast vegetables with red pepper oil from Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman

Basic pizza dough from How to Cook Everything by Mark Bittman

Grilled marinated flank steak from How to Cook Everything by Mark Bittman

Mediterranean potato salad from How to Cook Everything: The Basics by Mark Bittman

Rice pudding in the oven from How to Cook Everything: The Basics by Mark Bittman

Cucumber salad, Sichuan-style from The Bittman Project by Mark Bittman

Chicken teriyaki from The Bittman Project by Mark Bittman

Roasted broccoli salad with tahini dressing from The Bittman Project by Mark Bittman

Seared scallops with pan sauce from The Bittman Project by Mark Bittman

Salmon burgers from The Minimalist at The New York Times by Mark Bittman

Crisp-braised duck legs with aromatic vegetables from The Minimalist at The New York Times by Mark Bittman

Roasted Brussels sprouts with garlic from The Minimalist at The New York Times by Mark Bittman

Brussels sprouts with kimchi from The Minimalist at The New York Times by Mark Bittman and David Chang

Paella with tomatoes from The Minimalist at The New York Times by Mark Bittman

Zucchini-pear soup from The Minimalist at The New York Times by Mark Bittman

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Welcome to the best recipe collection on the web!

Barley salad with cucumber and smoked salmon from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Crisp panfried potatoes (home fries) from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Pasta with butter, sage, and Parmesan from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Fettuccine Alfredo from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Roast chicken parts with olive oil or butter from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Spanish tortilla from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Corn bread from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Fast French bread or rolls from How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman

Curried sautéed chicken chunks with coconut milk from Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman

Creamy butternut squash soup with glazed chestnuts from Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman

Roast vegetables with red pepper oil from Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman

Basic pizza dough from How to Cook Everything by Mark Bittman

Grilled marinated flank steak from How to Cook Everything by Mark Bittman

Mediterranean potato salad from How to Cook Everything: The Basics by Mark Bittman

Rice pudding in the oven from How to Cook Everything: The Basics by Mark Bittman

Cucumber salad, Sichuan-style from The Bittman Project by Mark Bittman

Chicken teriyaki from The Bittman Project by Mark Bittman

Roasted broccoli salad with tahini dressing from The Bittman Project by Mark Bittman

Seared scallops with pan sauce from The Bittman Project by Mark Bittman

Salmon burgers from The Minimalist at The New York Times by Mark Bittman

Crisp-braised duck legs with aromatic vegetables from The Minimalist at The New York Times by Mark Bittman

Roasted Brussels sprouts with garlic from The Minimalist at The New York Times by Mark Bittman

Brussels sprouts with kimchi from The Minimalist at The New York Times by Mark Bittman and David Chang

Paella with tomatoes from The Minimalist at The New York Times by Mark Bittman

Zucchini-pear soup from The Minimalist at The New York Times by Mark Bittman

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