How To Cook Everything: Basics App

Includes 1,000 photos, 185 recipes, tons of kitchen tips, audio and video clips, and a whole lot more.

  • Simple, straightforward, and gorgeously photographed recipes.
  • An intuitive learn-as-you-go layout that allows you to pull up how-to demonstrations that expand on techniques used in the recipe.
  • Tap-activated audio commentary from Mark.
  • Groundbreaking, self-guided classes—each introduced with a video from Mark—that teach kitchen skills by exploring recipes in depth so you can eat while you learn.
  • A Basics section with easy-to-access reference that simplifies topics like setting up your pantry and buying and storing seafood.
  • A Skills visual index linking to hundreds of demonstrations of core techniques such as “Preparing Chiles,” “Grinding Meat,” and “Crimping the Pie Shut.”
  • Extensive linking, making navigation intuitive, whether you’re searching for something specific, or just browsing.

Features:

  • The ability to make your own recipe notes and take and add photos as you cook, and then share them with friends via Twitter or Facebook.
  • A convenient Constant On setting to keep your iPad screen from dimming while you’re working.
  • Built-in, step-specific bookmarks and timers to help keep you on track.
  • A Favorites folder to organize recipes for later access.
  • Customizable shopping lists to make preparation a snap.
  • “Beyond the Basics” links after every recipe that connect you to related dishes in other How to Cook Everything apps.
  • Fully downloadable! Like all of the How to Cook Everything apps, Basics can be used anywhere, anytime, online or offline.
Nutty-Falafel

Baked Falafel with Tahini Sauce

Falafel is easy: just soak raw chickpeas until they’re soft enough to grind in the food processor, combine with some spices, shape, and bake. The baking makes lighter falafel, but they’re just as crunchy as deep-fried. This makes a big  (more)
Eggplant-Un-Parmesan-1

Eggplant Un-Parmesan

This take on eggplant Parmesan proves that (a) you don’t need a lot of oil to cook eggplant, and (b) you don’t need gobs of cheese to make it delicious. Try using zucchini or portobello mushrooms as variations, or serve  (more)
Nov08_Minis_26_edit_0

Fennel and Celery Salad

Fennel is among my favorite cold-weather staples. Oddly enough I like the pairing of fennel and celery. Though their textures are similar, their flavors are so wildly different that the combination is striking. With little more than olive oil, loads  (more)
chicken_0-1

Roast Chicken Parts with Olive Oil or Butter

The simplest chicken recipe there is and perhaps the easiest as well. Add the herb here if you like or see the flavoring ideas that follow. This is the kind of dish you’ll never get tired of, because you can  (more)
Zucca’s Orange and Olive Salad

Zucca’s Orange and Olive Salad

One of my favorite restaurants is Zucca Magica in Nice, and one of my favorite dishes there is this wonderful salad. The contrast of the sweet orange slices with the robust olives, enhanced by the crunch of the fennel seeds,  (more)
Spaghetti with Butter and Parmesan

Spaghetti with Butter and Parmesan

A jumping-off point for many creamy sauces--including the beloved fettuccine Alfredo--and one of the recipes that demonstrates the value of water in pasta sauces: You can use as little as 1/2 stick of butter here and still make a credible  (more)
Tomato Cobbler

Tomato Cobbler

Everyone is intrigued by the idea of a savory version of one of their favorite desserts, and this one is a beauty. In fact, there’s nothing quite like a summertime tomato cobbler, though you can make one with canned tomatoes  (more)
Sweet Potato and Quinoa Salad

Sweet Potato and Quinoa Salad

For a range of colors, flavors, and textures, this pretty little salad is a tough one to beat. If you have leftover sweet potatoes and quinoa, you can whip it up in no time, but even if you start from  (more)
Eggplant and Chicken Parmesan

Eggplant and Chicken Parmesan

Eggplant Parmesan is a lot of work. Here’s a more straightforward version, with the vegetables and meat grilled or broiled instead of breaded and fried. You can skip the chicken if you like, and add other vegetables, like zucchini and  (more)
Granola

Granola

The basic technique for making granola is always the same; it’s what you put in it that makes it special. Think of this recipe as a guideline for a basic granola and then customize it in any way you like;  (more)
Vegetable Pancakes

Vegetable Pancakes

A surefire way to get anyone to eat any vegetable, these crisp babies are delicious as a side dish, alone as an appetizer, or served on a bed of greens as lunch. Root vegetables are most common, but you can  (more)
Lemon Cheesecake with Sour Cream Topping

Lemon Cheesecake with Sour Cream Topping

Most veteran cooks have their favorite cheesecake, and this is mine. It’s relatively low in sugar, and the lemon provides balance. You can skip the sour cream topping if you feel that enough is enough.  (more)
Muffins

Muffins, Infinite Ways

The only real difference between muffins and other quick breads is the pan you bake them in. But those little muffin cups allow for a lot more potential variation, depending on what you do at the last minute before baking.
(more)
Corn Bread

Corn Bread

Corn bread is indispensable, especially to a vegetarian diet, where its full flavor and slightly crunchy texture are welcome at any meal. And few dishes deliver so much for so little work  (more)
Easy Whole Grain Flatbread

Easy Whole Grain Flatbread

The simplest bread is nothing more than water and flour. Heat some olive oil in a pan—you can add other flavorings, too—and this basic formula becomes a quick flatbread that’s ready in the time it takes to cook dinner. The  (more)
Grilled Marinated Flank Steak

Grilled Marinated Flank Steak

Flank steak is best for slicing; a marinade gives each slice more flavor. You can grill the whole piece, of course, but I like to grill half of it and leave the rest in its marinade, refrigerated, for a day  (more)
Roasted Thick Fish Fillets or Steaks

Roasted Thick Fish Fillets or Steaks

Some fish steaks and fillets—especially the triangular fillets from large round fish—are so thick they almost qualify as roasts, which makes them too big to cook by direct heat. Fortunately, the same sear-and-roast technique that works so well on other  (more)
Cold Noodles with Sesame or Peanut Sauce

Cold Noodles with Sesame or Peanut Sauce

A crowd-pleaser and an easy starter or side—or a main course on a hot day. To make it more substantial, add 1/2 cup or so of small tofu cubes or cooked soybeans. Or top each serving with a few slices  (more)
Simplest and Best Shrimp Dish

Simplest and Best Shrimp Dish

Excuse the superlatives; this spin on a Spanish tapa is my favorite, and everyone I serve it to loves it. The shrimp juices infuse the oil, and the sum is beyond delicious. It’s good with bread, over rice, tossed with  (more)
Fast French Bread or Rolls

Fast French Bread or Rolls

This bread can be made by hand or with an electric mixer, but the food processor is the tool of choice and will save you tons of time.  (more)
Pan-Cooked Salmon Fillets with Lentils

Pan-Cooked Salmon Fillets with Lentils

Salmon and green lentils are an excellent combination. Err on the side of undercooking the lentils. You want them to have an almost nutty texture. Other seafood you can use: trout, shrimp (both of which will cook more quickly, so  (more)
Pasta Frittata

Pasta Frittata

This is a perfect way to use leftover pasta, instantly lovable and easily varied; add whatever fresh herbs you like or use grains, bread, or potatoes instead of pasta (see the variations). And you don’t even have to use long  (more)
Spicy No-Mayo Coleslaw

Spicy No-Mayo Coleslaw

If you want restaurant-style coleslaw, you take shredded cabbage and combine it with mayo and maybe a little lemon juice. This version is far more flavorful with far less fat. I like cabbage salad (which is what coleslaw amounts to)  (more)
Hummus

Hummus

The Middle Eastern classic has become daily fare for many Americans, whether as a dip or a sandwich spread. Make it as garlicky, lemony, or spicy as you like (try it with smoked pimentón or Aleppo or other mild Middle  (more)
Saffron Olive Oil Cookies

Saffron Olive Oil Cookies

Another not-too-sweet cookie (perfect for glazing), only this time a hint of saffron gives the cookies a gorgeous gold color, and their cakey texture will remind you of an elegant vanilla wafer. The olive oil is a fresh-tasting alternative to  (more)
Warm Chickpea Salad with Arugula

Warm Chickpea Salad with Arugula

Chickpeas frequently get the salad treatment throughout the Mediterranean and Middle East. My version is a panorama of these recipes that includes ginger, garlic, and cumin. After the seasonings are cooked and the beans warmed, the dressing is finished in  (more)
Espresso Black Bean Chili

Espresso Black Bean Chili

This deep, richly flavored chili has enough caffeine to keep you awake—literally. (Bear this in mind when you’re serving it; use decaffeinated espresso if you or your guests are caffeine sensitive or reserve it for lunch or early dinner.) Serve  (more)
Braised and Glazed Butternut Squash

Braised and Glazed Butternut Squash

This is your go-to recipe for everyday winter squash; it will work with any variety, but I usually turn to butternut because it’s so much easier to deal with than all the others. Once you peel and cut the squash,  (more)
Barley Salad with Cucumber and Yogurt-Dill Dressing

Barley Salad with Cucumber and Yogurt-Dill Dressing

Cool, crunchy, and chewy, this is a perfect summer salad, and quickly made with pearled barley, which cooks relatively fast. Other grains you can use: brown rice, wheat berries, cracked wheat, pearl couscous, or wild rice.  (more)
Challah

Challah

The traditional Sabbath bread of European Jews is rich, eggy, and very, very tender. There is enough dough to make a festive braided loaf, which is easy to make and fun to shape. However, unless you have a large food  (more)
Pizza Dough

Pizza Dough

You won’t believe how simple it is to make pizza dough at home. And because the dough freezes very well (at least for a couple of weeks), it’s even practical to whip up a batch for one or two people  (more)
Roasted Carrots with Cumin

Roasted Carrots with Cumin

Sweet and totally delicious, with many wonderful variations possible. Other vegetables you can use: parsnips, turnips, sweet potatoes, or winter squash.  (more)
Everyday Pancakes

Everyday Pancakes

It’s amazing how quickly you can whip up this batter. Store it, covered, in the refrigerator for up to 2 days. Adjust the consistency of the batter with either more milk or more flour as you like.  (more)
Potato Salad with Mustard Vinaigrette

Potato Salad with Mustard Vinaigrette

To me, the best and simplest potato salad is made of just-boiled potatoes dressed in a freshly made vinaigrette. If you’re in a hurry, whisk together the vinaigrette ingredients in a bowl, then just add the potatoes. Parsley and chopped  (more)
Crisp Pan-Fried Potatoes (Home Fries)

Crisp Pan-Fried Potatoes (Home Fries)

This technique produces better results than conventional Home Fries, but you need two things: waxy potatoes, because starchy ones will fall apart before they get crisp; and patience.
Other vegetables you can use: beets, rutabagas, parsnips, or carrots, though they  (more)
One Hour Vegetable Stock

One Hour Vegetable Stock

For this stock, you cut the vegetables into small pieces, which extracts greater flavor; you pan-cook them first, which browns them at least a bit and makes the flavor more complex; and you add a couple more flavorful ingredients (the  (more)
Grilled or Broiled Chicken Kebabs

Grilled or Broiled Chicken Kebabs

Well-seasoned grilled or broiled kebabs will make anyone a convert to dark-meat chicken. You can use chicken breasts here too, but watch them closely so they don’t overcook and dry out.

Other protein you can use: turkey thighs; pork  (more)
Raw Beet Salad

Raw Beet Salad

Beets, like carrots, can be eaten raw. And they’re delicious that way, crunchy and sweet. So sweet, in fact, that they need a strongly acidic dressing like this one for balance.  (more)