Recipes | Eat Your Books

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Pasta with fast sausage ragu [Mark Bittman] (page 343)

from The Essential New York Times Cookbook: Classic Recipes for a New Century The Essential New York Times Cookbook by Amanda Hesser
Categories: Pasta, doughs & sauces; Quick / easy; Main course

Ingredients: onions; Italian sausages; milk; tomato paste; any shape pasta; Parmesan cheese

Accompaniments: Salade à la Romaine

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Pasta with fast sausage ragu [Mark Bittman] (page 351)

from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record The Essential New York Times Cookbook by Amanda Hesser
Categories: Pasta, doughs & sauces; Quick / easy; Main course

Ingredients: onions; Italian sausages; milk; tomato paste; any shape pasta; Parmesan cheese

Accompaniments: Salade à la Romaine

5

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The simplest and best shrimp dish (page 573)

from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman
Categories: Quick / easy; Main course; Small plates - tapas, meze; Spanish

Ingredients: shrimp; ground cumin; parsley; garlic; hot paprika

Accompaniments: Simple white or whole wheat couscous

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Ginger fried rice [Jean-Georges Vongerichten & Mark Bittman] (page 156)

from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook Food52 Genius Recipes by Kristen Miglore
Categories: Rice dishes; Stir-fries; Main course; Vegetarian

Ingredients: peanut oil; garlic; fresh ginger; leeks; cooked rice; eggs; sesame oil; soy sauce

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Still the simplest and best shrimp dish (page 542)

from How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman
Categories: Quick / easy; Main course; Small plates - tapas, meze; Spanish

Ingredients: shrimp; ground cumin; parsley; garlic; hot paprika

Accompaniments: Simple white or whole wheat couscous

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Mashed potatoes (page 339)

from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman
Categories: Side dish; Cooking ahead; Vegetarian

Ingredients: potatoes; butter; milk

Accompaniments: Creamed onions; Herbed grilled or broiled boneless chicken; Chicken in red wine sauce (Coq au vin)

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Blueberry cobbler (page 630)

from How to Cook Everything: Simple Recipes for Great Food How to Cook Everything by Mark Bittman
Categories: Crumbles, cobblers, crisps & bettys; Dessert; American

Ingredients: blueberries; sugar; butter; eggs

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Corn salad with avocado (page 207)

from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman
Categories: Quick / easy; Salads; Side dish; Cooking ahead; Vegan; Vegetarian

Ingredients: corn; tomatoes; avocados; limes; cilantro; red bell peppers; red onions; ancho chile powder

2

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Raw beet salad with carrot and ginger (page 210)

from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman
Categories: Quick / easy; Salads; Side dish; Asian; Vegan; Vegetarian

Ingredients: beets; carrots; peanut oil; limes; cilantro; fresh ginger; shallots

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Salmon roasted in butter (page 583)

from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman
Categories: Quick / easy; Main course

Ingredients: butter; parsley; salmon fillets

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Brownies (page 881)

from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food How to Cook Everything, Completely Revised 10th Anniversary Edition by Mark Bittman
Categories: Children & baby food; Quick / easy; Brownies, slices & bars; Dessert; Cooking ahead

Ingredients: unsweetened chocolate; all-purpose flour; butter; sugar; eggs

Accompaniments: Whipped cream; Clear caramel sauce; Creamy caramel sauce; Butterscotch sauce; Vanilla custard sauce (Crème Anglaise)

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Roast chicken with ginger-and-soy whiskey glaze (page 242)

from Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman
Categories: Main course

Ingredients: whole chicken; fresh ginger; soy sauce; peanut oil; kosher salt; rye whiskey; garlic

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Spicy coleslaw (page 104)

from How to Cook Everything: Simple Recipes for Great Food How to Cook Everything by Mark Bittman
Categories: Salads; Side dish; Picnics & outdoors; Cooking ahead; Low fat; Vegetarian; Vegan

Ingredients: parsley; scallions; sherry vinegar; green cabbage; red cabbage; red bell peppers

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Corn salad with avocado

from How to Cook Everything Gift Set (Exclusive Boxed Set) How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
Categories: Quick / easy; Salads; Side dish; Cooking ahead; Vegan; Vegetarian

Ingredients: corn; tomatoes; avocados; limes; cilantro; red bell peppers; red onions; ancho chile powder

2

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Raw beet salad with carrot and ginger

from How to Cook Everything Gift Set (Exclusive Boxed Set) How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
Categories: Quick / easy; Salads; Side dish; Asian; Vegan; Vegetarian

Ingredients: beets; carrots; peanut oil; limes; cilantro; fresh ginger; shallots

2

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Brownies

from How to Cook Everything Gift Set (Exclusive Boxed Set) How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman
Categories: Children & baby food; Quick / easy; Brownies, slices & bars; Dessert; Cooking ahead

Ingredients: unsweetened chocolate; all-purpose flour; butter; sugar; eggs

Accompaniments: Whipped cream; Clear caramel sauce; Creamy caramel sauce; Butterscotch sauce; Vanilla custard sauce (Crème Anglaise)

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Jessica Koslow’s red-flannel hash

from EAT at The New York Times EAT at The New York Times by Mark Bittman
Categories: Egg dishes; Breakfast / brunch; Cooking for 1 or 2; American; Vegetarian

Ingredients: potatoes; beets; red onions; crème fraîche; horseradish; lemons; asparagus; carrots; mint; pea tendrils; scallions; dry Jack cheese; eggs

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Corn salad with avocado (page 201)

from How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman
Categories: Quick / easy; Salads; Side dish; Cooking ahead; Vegan; Vegetarian

Ingredients: corn; tomatoes; avocados; limes; cilantro; red bell peppers; red onions; ancho chile powder

2

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Roasted Brussels sprouts with garlic (page 248)

from How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman
Categories: Quick / easy; Side dish; Cooking ahead; Vegan; Vegetarian

Ingredients: Brussels sprouts; balsamic vinegar; garlic

Accompaniments: Grilled or broiled lamb chops

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Spaetzle (page 518)

from How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman
Categories: Pasta, doughs & sauces; Quick / easy; Main course; Side dish; Cooking ahead; European; Vegetarian

Ingredients: all-purpose flour; eggs; milk; parsley or chives

Accompaniments: Cheese sauce (Mornay sauce); Chicken in a pot

2

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Cold soba noodles with dipping sauce (page 522)

from How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman
Categories: Dips, spreads & salsas; Pasta, doughs & sauces; Quick / easy; Sauces, general; Main course; Asian

Ingredients: dashi; soy sauce; soba noodles; fresh ginger; scallions; mirin

Accompaniments: Miso grilled or broiled boneless chicken; Baked clams with wasabi bread crumbs

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Brownies (page 840)

from How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman
Categories: Brownies, slices & bars; Quick / easy; Dessert; Cooking ahead

Ingredients: butter; sugar; eggs; cocoa powder

Accompaniments: Whipped cream; Clear caramel sauce; Creamy caramel sauce; Butterscotch sauce; Vanilla custard sauce (Crème Anglaise)

2

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Grouper or other fillets with chiles and tomatoes (page 228)

from The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home The Best Recipes in the World by Mark Bittman
Categories: Quick / easy; Main course; Asian

Ingredients: chiles; tomatoes; scallions; nam pla; grouper fillets; garlic; onions; fish stock; cilantro

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Red fish stew, fast and spicy (page 269)

from The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home The Best Recipes in the World by Mark Bittman
Categories: Stews & one-pot meals; Quick / easy; Main course; Indian

Ingredients: fresh ginger; turmeric; tamarind paste; coconut milk; dried red chiles; onions; garlic; fish stock; firm white fish fillets; limes

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Flavorful sticky rice (Yau mei faan) (page 508)

from The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home The Best Recipes in the World by Mark Bittman
Categories: Rice dishes; Main course; Chinese

Ingredients: Chinese white glutinous rice; chicken breasts; soy sauce; dried shrimp; scallions; Shaoxing rice wine; wood ear mushrooms; dried Chinese sausages

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Welcome to the best recipe collection on the web!

Pasta with fast sausage ragu [Mark Bittman] (page 343)

from The Essential New York Times Cookbook: Classic Recipes for a New Century The Essential New York Times Cookbook by Amanda Hesser

Pasta with fast sausage ragu [Mark Bittman] (page 351)

from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record The Essential New York Times Cookbook by Amanda Hesser

The simplest and best shrimp dish (page 573)

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

Ginger fried rice [Jean-Georges Vongerichten & Mark Bittman] (page 156)

from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook Food52 Genius Recipes by Kristen Miglore

Still the simplest and best shrimp dish (page 542)

from How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman

Mashed potatoes (page 339)

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

Blueberry cobbler (page 630)

from How to Cook Everything: Simple Recipes for Great Food How to Cook Everything by Mark Bittman

Corn salad with avocado (page 207)

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

Raw beet salad with carrot and ginger (page 210)

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

Salmon roasted in butter (page 583)

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

Brownies (page 881)

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

Roast chicken with ginger-and-soy whiskey glaze (page 242)

from Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman

Spicy coleslaw (page 104)

from How to Cook Everything: Simple Recipes for Great Food How to Cook Everything by Mark Bittman

Corn salad with avocado

from How to Cook Everything Gift Set (Exclusive Boxed Set) How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman

Raw beet salad with carrot and ginger

from How to Cook Everything Gift Set (Exclusive Boxed Set) How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman

Brownies

from How to Cook Everything Gift Set (Exclusive Boxed Set) How to Cook Everything Gift Set (Exclusive Boxed Set) by Mark Bittman

Jessica Koslow’s red-flannel hash

from EAT at The New York Times EAT at The New York Times by Mark Bittman

Corn salad with avocado (page 201)

from How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman

Roasted Brussels sprouts with garlic (page 248)

from How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman

Spaetzle (page 518)

from How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman

Cold soba noodles with dipping sauce (page 522)

from How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman

Brownies (page 840)

from How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food How to Cook Everything Completely Revised Twentieth Anniversary Edition by Mark Bittman

Grouper or other fillets with chiles and tomatoes (page 228)

from The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home The Best Recipes in the World by Mark Bittman

Red fish stew, fast and spicy (page 269)

from The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home The Best Recipes in the World by Mark Bittman

Flavorful sticky rice (Yau mei faan) (page 508)

from The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home The Best Recipes in the World by Mark Bittman

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