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

HTCE Fast: Ricotta Dumplings with Spinach and Brown Butter

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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!

There is no homemade pasta faster to whip up than ricotta dumplings. The only part that requires patience is cooking them in batches so you don’t overload the pot. It’s worth the short wait, though; these are downright luxurious.

Salt
6 ounces Parmesan cheese (1 1/2 cups grated)
2 eggs
2 cups ricotta cheese
Pepper
3/4 cup to 1 cup flour
6 tablespoons (3/4 stick) butter
1 bunch spinach (1 pound)

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Posted in Mark Bittman Books, Recipes

HTCE Fast: Spaghetti and Drop Meatballs with Tomato Sauce

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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!

The most time-consuming part of making meatballs is rolling them. The solution? Don’t. Just use two spoons to drop little mounds of the mixture into the hot skillet. (Skipping the rolling also prevents you from overworking the meatballs until they get tough.) Leave them alone to brown beautifully on the bottom while you start building the tomato sauce around them.

Salt
2 tablespoons olive oil
12 ounces ground beef
6 ounces Parmesan cheese (1 1/2 cups grated)
1 bunch fresh parsley
1/4 cup bread crumbs
1 egg
Pepper
1 large onion
3 garlic cloves
Two 28-ounce cans diced tomatoes
3 bay leaves
1 pound spaghetti

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Posted in Mark Bittman Books, Recipes

Planet Plant

Mushroom Leek Saute

Whether you follow the habits of “sexy A-listers” or march to your own drum, consider eating more fruits and vegetables in 2015. You don’t have to become a vegan or vegetarian, or even make an official “resolution.” Just shift the balance of calories in your diet away from animal foods and toward plants. Assuming you also avoid junk food, you’ll be doing both yourself and the planet a world of good. If you need more guidance and some recipes, see my books VB6® and The VB6® Cookbook. Here’s an example of what I mean—a steak topped with loads of caramelized leeks and mushrooms.

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Posted in Mark Bittman Books, Recipes