Blog Posts by Mark Bittman

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 won't get quite as crisp.

From How to Cook Everything (Completely Revised 10th Anniversary Edition)


Crisp Pan-Fried Potatoes (Home Fries)

Makes: 4 servings
Time: About 45 minutes

About 2 pounds waxy potatoes
1/4 cup peanut, extra virgin olive, or neutral oil, like grapeseed or corn, or more as needed
Salt and freshly ground black pepper

1. Peel the potatoes if you like (it isn't at all necessary since waxy potatoes have thin, delicious skins) and cut them into 1-inch chunks. Put the oil in a large skillet, preferably nonstick or cast-iron, over medium heat. When hot, add the potatoes and cook, undisturbed, until they begin to brown around the edges and release from the pan, about 10 minutes.

2.

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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 onion are easy, flavorful additions.

From How to Cook Everything (Completely Revised 10th Anniversary Edition)




Potato Salad with Mustard Vinaigrette

Makes: 4 servings
Time: 30 minutes, plus time to cool

11/2 pounds waxy potatoes, like red new potatoes or fingerling; or all-purpose, like Yukon Gold (or even starchy baking potatoes are fine)
Salt
1/2 cup minced fresh parsley leaves
1/4 cup chopped scallions or red or yellow onion
1/2 cup Mustard Vinaigrette (see recipe below), plus more to taste
Freshly ground black pepper

For the Vinaigrette:

1/2 cup extra virgin olive oil
3 tablespoons or more good wine vinegar
1 heaping teaspoon any good mustard or 1/2 teaspoon or so dry mustard
1 to 2 tablespoons honey

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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) on the spicy side, so I use plenty of Dijon, along with a little garlic and chile (you could substitute cayenne for the chile or just omit it if you prefer), and scallions. From How to Cook Everything (Completely Revised 10th Anniversary Edition)

Spicy No-Mayo Coleslaw

Makes: 8 servings
Time: 30 minutes

2 tablespoons Dijon mustard, or to taste
2 tablespoons sherry vinegar, red wine vinegar, or freshly squeezed lemon juice
1 small clove garlic, minced
1 tablespoon minced fresh chile, like jalapeño, Thai, serrano, or habanero, or to taste (optional)
1/4 cup peanut oil or extra virgin olive oil
6 cups cored and shredded Napa, Savoy, green, and/or red cabbage
1 large red or yellow bell pepper, cored, seeded, and diced or shredded

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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. From How to Cook Everything

Lemon Cheesecake with Sour Cream Topping

Makes at least 12 servings
Time: About 1 1/2 hours

Unsalted butter for greasing the pan
1 double recipe Graham Cracker Crust
4 eggs, separated
24 ounces (3 [8-ounce] packages) cream cheese
Grated zest and juice of 1 lemon
1 cup sugar, plus 1 tablespoon (optional)
1 tablespoon all-purpose flour
2 cups sour cream (optional)
1 teaspoon vanilla extract (optional)

1. Preheat the oven to 325°F. Liberally butter a 9- or 10-inch springform pan, then press the crust into its bottom. Prebake the crust for 8 to 10 minutes, just until it begins to brown. Cool on a rack; the crust will harden as it cools.

2. Use an electric mixer to beat the egg yolks until light; add the cheese, lemon

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One of my all-time favorite recipes. Even though it's super-easy to split and fill scallops, the results are guaranteed to impress.From How to Cook Everything (Completely Revised 10th Anniversary Edition)

Grilled or Broiled Scallops with Basil Stuffing

Makes: 4 servings
Time: 30 minutes

1/2 cup fresh basil leaves
1 clove garlic, peeled
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup plus 1 tablespoon extra virgin olive oil
About 1 1/2 pounds large sea scallops
Lemon wedges for serving

1. Mince the basil, garlic, salt, and pepper together until very fine, almost a purée (a food processor won't really help you much here). Mix in a small bowl or cup with 1 tablespoon of the olive oil.

2. Make a deep horizontal slit in the side of each scallop, but don't cut all the way through. Fill each scallop with about 1/2 teaspoon of the basil mixture; close. Pour the remaining oil onto a plate or pan and turn the scallops in it. Let them sit while

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By Meghan Gourley

Ubiquitous as it is, it's easy to forget the subtle side of corn. Chowder-here with cheddar and scallions-reminds us that summer's favorite crop is versatile. The key to this chowder is finding the freshest summer corn you can, and shaving it off the cob like a pro: spare nothing. Get as close to the cob with the blade of your knife as you can. Work slowly and carefully, and don't waste anything-the meatiness of the kernels is what makes this soup so hearty. From How to Cook Everything: The Basics. 

Corn Chowder with Cheddar

Time: About 1 ¼ hours

Makes: 4 servings

6 ears fresh corn

salt and freshly ground black pepper

4 tablespoons (1/2 stick) butter

2 scallions, white and green parts separated and chopped

1/2 teaspoon sugar

1/4 cup all-purpose flour

1 cup grated cheddar cheese

3 cups whole milk, or more as needed

1. Shuck the corn, remove the silk, and cut off the stem end so the cob has a flat surface. Then stand each ear

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Chicken KebabsWell-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 or veal shoulder, steak, or loin; sturdy fish like swordfish or salmon. From How to Cook Everything (Completely Revised 10th Anniversary Edition)

Grilled or Broiled Chicken Kebabs

About 11/2 pounds boneless chicken thighs or legs, cut into 11/2-inch chunks
2 large onions
2 tablespoons extra virgin olive oil
Juice of 1 lemon
1 tablespoon minced garlic
Salt and freshly ground black pepper
3 bay leaves, crumbled
1 tablespoon fresh marjoram or oregano leaves or
1 teaspoon dried oregano
Lemon wedges or ground sumac (available in Middle Eastern stores)

1. If you're using wooden skewers (you'll need at least 8), soak them in warm water while you prepare the chicken. When you're ready to cook-if you choose not to marinate the

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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 all year long. (It's just different; see the variation.) The biscuit topping is quickly assembled in a food processor, making this an ideal potluck dish: Not only is the preparation easy, but you serve it at room temperature. This dish is also really good with tomatillos. From How to Cook Everything Vegetarian

Tomato Cobbler

Makes: 6 to 8 servings
Time: About 1 hour

Oil or butter for the baking dish
3 pounds ripe tomatoes (8 to 10 medium), cored and cut into wedges
1 tablespoon cornstarch
Salt and freshly ground black pepper
1 cup all-purpose flour, plus more if needed
1 cup cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
4 tablespoons (1/2 stick) butter, cut into large pieces and refrigerated until very cold
1

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