How to Cook Everything Fast by Mark Bittman
In How to Cook Everything Fast, Mark Bittman provides a game plan for becoming a better, more intuitive cook while you wake up your weekly meal routine with 2,000 main dishes and accompaniments that are simple to make, globally inspired, and bursting with flavor.
How to Cook Everything Fast is a book of kitchen innovations. Time management— the essential principle of fast cooking— is woven into revolutionary recipes that do the thinking for you. You’ll learn how to take advantage of downtime to prepare vegetables while a soup simmers or toast croutons while whisking a dressing. Just cook as you read—and let the recipes guide you quickly and easily toward a delicious result.
Bittman overhauls hundreds of classics through clever (even unorthodox) use of equipment and techniques—encouraging what he calls “naturally fast cooking”—and the results are revelatory.
There are standouts like Cheddar Waffles with Bacon Maple Syrup (bold flavors in less time); Charred Brussels Sprout Salad with Walnuts and Gorgonzola (the food processor streamlines chopping); Spaghetti and Drop Meatballs with Tomato Sauce (no rolling or shaping); and Apple Crumble Under the Broiler (almost instant dessert gratification).
Throughout, Bittman’s commonsense advice and plentiful variations provide cooks with freedom and flexibility, with tips for squeezing in further shortcuts, streamlined kitchen notes, and illustrations to help you prep faster or cook without a recipe.
How to Cook Everything Fast puts time on your side and makes a lifetime of homemade meals an exciting and delicious reality.
SALTED CHOCOLATE PEANUT BUTTER BALLS
Like a Reese’s peanut butter cup rolled into a ball, these no-bake morsels just need a little blast of cold air from the freezer to firm up.
2 tablespoons butter
4 ounces semisweet or bittersweet chocolate
1 cup peanut butter
1 cup powdered sugar, plus more as needed
Salt (the flaky kind is best here)
Prep | Cook
1. Put 2 tablespoons butter in a medium microwave-safe bowl. Chop 4 ounces chocolate; add it to the bowl.
2. Microwave the mixture, checking and stirring occasionally until the butter and chocolate melt, a minute or 2.
3. Add 1 cup peanut butter and stir until it’s evenly incorporated. Blend in 1 cup powdered sugar and stir until the mixture is smooth.
4. Put a piece of wax or parchment paper on a rimmed baking sheet. Use 2 tablespoons to drop 1-inch balls of dough onto the sheet. Sprinkle the tops with a little salt.
5. Put the baking sheet in the freezer and freeze just until the balls firm up a bit, 10 to 15 minutes. Serve.
Variation: To make Chocolate Almond Balls use almond butter instead of peanut butter. If you have more time roll each ball in finely chopped peanuts or grated unsweetened coconut before freezing.