sturlington's Reviews
48 recipe(s) reviewed. Showing 1 to 48Sort by: Title | Date | Rating
How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food
By Mark Bittman
Wiley - 2008
Baked (Shirred) Eggs : page 798
This is a good method for cooking eggs, along with some suggestions on how to incorporate leftovers. A useful recipe for a light supper or brunch.
useful (0)
Baked Macaroni and Cheese : page 508
A winner. Delicious and easy to adapt. Might be necessary to punch up the flavoring a bit, though -- I add a little dry mustard to the sauce.
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Baked Ziti : page 535
A really tasty recipe, exactly like a quicker and easier lasagna, as Bittman says in the intro. This is hearty, comforting food. Bonus points for being a recipe I could throw together with what I already had on hand. I omitted the mushrooms, added spinach and ricotta before baking. Yum!
useful (3)
Basic Barbecue Sauce : page 52
I used this barbecue sauce recipe and the variations as a template for creating my own sauce. To begin with, I thought 2 cups of ketchup would be way too sweet, so I ended up using 1 part ketchup, 1 part tomato paste, 1 part hoisin sauce and 1 part stock. I also added a little bit of this and that (Worcestershire, mustard, bourbon, hot sauce, vinegar) until the sauce tasted really good to me. So while I ended up far afield of Bittman's simple sauce, this was the foundation for it.
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Bechamel and 12 Other Creamy Sauces : page 57
The proportions are right, the sauce is tasty, the recipe is super simple, and there are plenty of variations to give spice to your life. What more could you want? The cheese sauce variation is particularly useful if you have young children who won't eat anything good for them unless it has been smothered in cheese.
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Breaded Sauteed Broccoli or Cauliflower : page 270
I made this preparation with the egg and flour, which seemed too fussy for me. As promised, the bread crumbs didn't adhere, but the dish was still quite tasty. This is a simple preparation that goes well with sauteed chicken.
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Bruschetta or Crostini : page 83
I love to make bruschetta and crostini for snacks and appetizers. This is a simple recipe, followed by some suggestions for toppings. The Parmesan crostini are good accompaniments to soups or salads.
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Cabbage-and-Something Soup, Three Ways : page 133
Really good for such a simple soup. I made the potato version and added some bacon for extra oomph.
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Carrot Quick Bread : page 843
A very tasty quick bread, and easy to make. I made the carrot and brown sugar variation, added orange juice, almonds and crystallized ginger. This is going to be nice for breakfast.
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Chicken Cutlets and Tomatoes in Packages : page 683
This is a nice light way to cook chicken, which can take advantage of pretty much any vegetables you have. I cooked the chicken in a casserole dish this time, so it was even easier.
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Chicken Wings, Six Ways : page 115
This is a very interesting technique for cooking wings. Bittman promises crispy wings approximating fried, but without the oil and mess. The wings are roasted in the oven, then finished at a high temperature. They didn't get quite as brown and crispy as I expected, but the meat was tender and delicious. I also liked that these wings weren't as fatty as wings typically are, because a lot of the fat is allowed to drain away.
Bittman provides 6 different sauces. We tried 3. Our favorite was the traditional buffalo style and the soy-ginger glaze. The beer-butter was too subtle and didn't produce as nice a crust.
This is a good recipe that I would make again, such as for a party or picnic.
useful (1)
Classic Chocolate Chip Cookies : page 880
If you want a quick and easy chocolate chip cookie you can make with your kids, this is a good recipe. The cookies come out thin and crispy, not thick and chewy. I do think this recipe was a tad over-sweet.
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Corn Bread : page 831
I have made cornbread from the 1st edition of this book several times, but this is the first time I tried the recipe from the revised edition. Unfortunately, it came out rather dry and not as golden brown as I'd like. I'm not sure what's changed -- perhaps there wasn't enough fat (I only used bacon drippings) or it needed another egg.
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Cranberry Orange Relish with Ginger : page 36
Very easy to make. I used 2 oranges, but that was because my oranges were almost all pith. There's probably a touch too much sugar; it can be reduced. I also used crystallized ginger, which is nice but adds to the sweetness.
useful (1)
Crisp Panfried Potatoes (Home Fries) : page 341
A basic recipe but a very good technique that does result in diner-style home fries. I use the variation quite often whenever I want to repurpose leftover cooked potatoes.
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Deviled or Stuffed Eggs : page 84
I always make deviled eggs after Easter because what else are you going to do with all those hard-boiled eggs? Besides, they are my favorite springtime treat. This recipe is a good one because it's so basic, but Bittman offers so many ideas for jazzing it up. I also likes that the recipe assumes a small batch (4 eggs), but of course, it can be easily doubled or tripled.
useful (1)
Five-Minute Drizzle Sauce : page 22
A basic sauce that is easy to make and appropriate in many different applications. Besides a drizzle sauce, it can be used as a dipping sauce or a marinade. I like the soy sauce variation, but there are lots of flavor combinations to try. This is a handy recipe to have in one's repertoire.
useful (0)
Flavorful Cream Cheese Spread : page 91
I make this recipe a lot when I need a quick appetizer. It is very easy and usually I have the ingredients on hand. It is also easy to vary depending on what I've got to mix in. It seems like I get a smoother, creamier spread if I use the food processor to mix it.
useful (1)
Fresh Tomato or Fruit Salsa : page 23
A basic salsa recipe that often comes in handy.
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I always forget that broiling chicken dirties my oven and sets off the smoke detector. This is a better recipe for grilling, but for that, it works very well. There are many variations beyond provencal. I like the Asian-influenced soy marinade the best.
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Guacamole : page 94
This recipe made a very good, simple guacamole. I like my guacamole pure, so I doubt I would try the variations, but it is nice to have some alternatives if you're feeling adventurous.
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Hanoi Noodle Soup : page 143
A great soup. The broth really makes it. Contrary to instructions, I let the noodles steep a while in the broth to absorb the flavors. I also added bok choy to make the soup a little more substantial.
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Herb-Roasted Chicken Cutlets : page 672
An easy and tasty weeknight recipe. I prefer to pan-roast chicken cutlets rather than roast them in the oven, though. I don't think they dry out as much.
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Hummus : page 93
I wasn't terribly impressed with this. It came out chalky and dry, almost bitter. This is such a common recipe that there surely must be better versions out there.
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Mixed Fruit Salad : page 190
If you really need a recipe for cutting up fruit and tossing it with lemon juice, here it is. The variations are a bit more complex. I usually omit the sugar. Fruit is sweet enough on its own.
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Oven-"Fried" Chicken : page 657
An easy recipe, perfectly serviceable, but lacking flavor and panache. The chicken gets a little dry and needs a sauce or something to punch it up.
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Oven-Roasted Potatoes : page 341
This is a very simple recipe, which it should be. I followed the advice closely, making sure not to stir the potatoes had roasted for 20 minutes. They turned out browned, crispy on the outside, creamy on the inside, just like I like. This is an easy recipe to throw in the oven as a side dish for whatever you're cooking.
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Pizza Dough : page 178
This is a reliable pizza dough. You can make it in the afternoon and have pizza that night. Or you can freeze it for later. It all comes together very quickly in the food processor and stretches out well once rested.
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Potato Gratin : page 346
Absolutely delicious. I cut the potatoes very thin with my mandoline, and they basically melted into the cream and cheese. This would make a great side for a holiday dinner.
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Quickest Chicken Stock : page 157
A reliable staple, this stock cooks up quickly (about an hour), takes advantage of whatever vegetables you have on hand, and if you use a whole chicken, you can repurpose the poached chicken for other recipes. For a richer stock, use only chicken wings and legs. I should make this every week.
useful (2)
Rich Golden Bread, Nine Ways : page 861
I'm going to have to try this bread again before I make up my mind whether it's a keeper. It makes a nice crust but a pretty dense crumb. I made rolls -- 16 as suggested -- but I thought they were pretty small. Next time I would make fewer rolls but larger ones.
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Roast Chicken Parts with Olive Oil or Butter : page 640
Another simple recipe that's really just a technique, but with some useful suggestions for flavor variations. I prefer to brown the skin on the stovetop first, then move the chicken to the oven. Also, the temperature given was too high for my oven.
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Roasted Nuts with Oil or Butter : page 80
This is a useful recipe for jazzing up plain nuts. Watch carefully as they can get too brown quickly. A variation is given for seeds, but the 30-minute cooking time is too long for that one.
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Sauteed Chicken Cutlets : page 678
This is a basic preparation for chicken cutlets or tenders that is very tasty, especially with different pan sauces (marsala, piccata, etc.). I don't make it often, though, because I don't like to fuss with the egg, flour and bread crumbs, although that is the only way to build a really good crust. If you take the suggested shortcut, and just use bread crumbs, the chicken won't be nearly as crispy.
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Sauteed Mushrooms : page 313
I usually cook mushrooms using the Dry Style variation.
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Simple Berry Tart : page 939
This is a super-simple dessert that even a baking novice like me can make very easily. It can use fresh or frozen berries, whatever kind you have. Top with whipped or ice cream.
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Simple Risotto : page 466
This is a bood basic recipe that can serve as a blank palette for whatever you want to serve with it. I like topping it with a mixture of sauteed mushrooms and bacon.
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Simpler-than-Pilaf Baked Rice : page 453
Was this really simpler than pilaf? I don't think I would say so, since there are actually two steps: cooking on the stovetop and baking in the oven. Also, I found it harder to judge the cooking times and amount of liquid needed, so the rice was a little underdone and too liquidy. I think I will stick with my tried-and-true pilaf recipe.
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Simplest Fried Rice : page 453
Dead simple, as advertised, but a very easy way to revitalize leftover rice from Chinese takeout. This makes a nice side, and it can be jazzed up many ways.
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Simplest Yogurt Sauce : page 24
This is a useful recipe that can be varied many ways, and if you are a plain yogurt eater, you'll have the ingredients on hand when needed. I mostly use it as a salad dressing.
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Slow-Cooked Green Beans : page 305
The beans are cooked a long time in olive oil, water, tomatoes and onion. Not my favorite way to eat green beans, but it does make a nice salad or rewarmed side.
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Sour Cream or Yogurt Dip, Five Ways : page 89
This is one of my favorite go-to appetizers. I usually have the ingredients on hand.
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Spanish Tortilla : page 806
This is a very tasty frittata, but despite what Mark Bittman says, I do worry that there is too much oil (1/2 cup). Much of it is drained away, but the potatoes are essentially fried, which is what makes them so good. I would reserve this dish for special occasions.
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A quick and easy light dinner for a weeknight. My only quibble is that the recipe needs a bit more flavor. I often have to mix my own additions. Chinese mustard, hoisin sauce or a little chili sauce would all be welcome additions.
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Stir-fried Noodles with Meat and Vegetables : page 554
A basic recipe that works all right. I've worked out significant improvements, though.
useful (1)
Tahini Sauce : page 35
I made the version with yogurt as a dip for crudites. I was hoping this would be reminiscent of tahini dressing, but it came out bitter, and I had even omitted the garlic. I had to do a fair bit of rescuing, by adding sour cream, honey and more lemon juice.
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Teriyaki Sauce : page 55
Simple to make with common ingredients, this is good brushed on chicken or fish before grilling.
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The Simplest Bean Burgers : page 438
I would love to find a good bean burger recipe. These are just okay, and I didn't really care for the addition of oatmeal, which made the burgers too grainy.
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