Photo credit: @julesdwit.
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I love Mark Bittman!
I will have to pick this up for my roommate, who taunts me to no end by winging recipes on the spot.
I love to cook too, but I'm pretty anal when it comes to following recipes down to a T.
We both end up with pretty good results though. Just different approaches and personality traits.
I see several people have added remote cooking suggestions. We have a rice cooker with a brown rice setting that has a timer that can be set 12 hours in advance. To come home to a pot of fresh warm rice is a great inspiration for the rest of a meal.
404: measurements not found!
Maybe this is silly, but I would love to have an updated The Joy of Cooking with pictures for every recipe.
Also - slow cookers or crockpots. I have a Caribbean chicken curry on right now while I'm here at work. Dinner will be ready by the time I get home.
I am such a fan of Mr. Bittman's.
One suggestion for making big batches or rice or dry beans: invest in a good pressure cooker. Mine is an invaluable tool in my kitchen.
I am here in Barcelona eating the most delicious tapas. Have you ever made the salted shrimp they have here, they seem fairly simple; but I would love to know how to make this fast. Looking forward to seeing your recipes.
like you learn in art school you need to know the rules before you an play with them. Chefs spend time geting trained and traditions do mean something - to nutrition.
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Leonard Lopate hosts the conversation New Yorkers turn to each afternoon for insight into contemporary art, theater, and literature, plus expert tips about the ever-important lunchtime topic: food.
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