HTCE Fast: Shrimp and Tomato Paella

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Paella need not be a huge ordeal; if it were called baked rice and shrimp in a skillet, you’d think it was a piece of cake—which it is.

3 1/2 cups shrimp or vegetable stock or water, plus more if needed
Pinch of saffron
3 tablespoons olive oil
1 medium onion
Salt and pepper
1 pound peeled shrimp
3 large ripe tomatoes (1 1/2 pounds)
2 cups short- or medium-grain white rice, preferably paella or Arborio rice
Several sprigs fresh parsley for garnish

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Posted in Mark Bittman Books, Recipes, Seafood, Spanish

HTCE Fast: Stir-Fried Beef with Skillet Kimchi

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An easy stir-fry takes on bright, lively flavor thanks to spicy kimchi seasonings.

4 tablespoons vegetable oil, plus more as needed
1 1/2 pounds beef sirloin, flank, or rib-eye steak
Salt and pepper
1 medium Napa cabbage
1 inch fresh ginger
4 garlic cloves
1/2 teaspoon red chile flakes
1 teaspoon sugar
2 tablespoons rice vinegar
1 tablespoon gochujang (Korean red pepper paste) or Sriracha (optional)

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Posted in Mark Bittman Books, Recipes

HTCE Fast: Bone-In Chicken Noodle Soup

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Every other Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything FastIf you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!

It doesn’t take long for bone-in chicken to turn water into a flavorful broth. Start with whole pieces, don’t overcook the meat or fuss with the bones, and you’ll have real chicken noodle soup on the table in 30 minutes.

2 tablespoons olive oil
4 bone-in chicken thighs
4 chicken drumsticks
Salt
1 large onion
2 large carrots
3 celery stalks, plus any leaves
4 garlic cloves
5 bay leaves
Pepper
8 ounces egg noodles or any cut pasta

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Posted in American, Mark Bittman Books, Recipes

HTCE Fast: Molten Chocolate Cake

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Every other Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything FastIf you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!

A four-star dessert that bakes in less than 10 minutes.

1 stick unsalted butter, plus more for greasing the ramekins
4 ounces bittersweet or semisweet chocolate
4 eggs
1/4 cup sugar
2 teaspoons flour, plus more for dusting the ramekins

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Posted in Baking, Mark Bittman Books, Recipes

HTCE Fast: Cheddar Waffles with Bacon Maple Syrup

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Every Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything FastIf you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!

These cheddar waffles are an addictive mix of sweet and savory. They bake up crisp and rich like grilled cheese sandwiches, only with the classic flavors of breakfast on top.

Vegetable oil
6 slices bacon
4 ounces sharp cheddar cheese (1 cup grated)
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1 cup milk
3/4 cup maple syrup
Pepper

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Posted in Mark Bittman Books, Recipes

HTCE Fast: Jambalaya des Herbes with Shrimp

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Every Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything FastIf you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!

To accommodate Catholics who were abstaining from meat during Lent, a vegetarian version of gumbo with lots of greens—gumbo z’herbes—was often served in New Orleans. This recipe takes the same approach with another bayou classic, jambalaya.

3 tablespoons olive oil
1 large onion
2 celery stalks
2 green bell peppers
2 garlic cloves
Salt and pepper
1 1/2 cups long-grain white rice
2 large ripe tomatoes (1 pound)
1 teaspoon paprika
1/2 teaspoon cayenne
1 teaspoon dried thyme
3 bay leaves
1 bunch fresh parsley
1 pound peeled shrimp
Hot sauce for serving (optional)

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Posted in Mark Bittman Books, Recipes