MARTIN: Well, it took me about 45 minutes, but I think that's because the chicken breasts that I used may not have been thin enough. MARTIN: But I have to say the chicken parm was not so fast for me. But you know, that's - you can't help me with that. I'm not sure that can of coconut milk wasn't expired. MARTIN: And I needed a reason to us it and I have to say it was good, it was pretty fast. I mean, I did the chickpeas with potatoes and carrots honestly because I happened to have a can of coconut milk way back in my pantry MARTIN: It was delicious - and the fastest chicken parm. MARTIN: (Laughter) I made the stir-fried curried chickpeas, with potatoes and carrots. MARTIN: So I tried my hand at a couple of these recipes. But they're timed so that each one segways perfectly - naturally into the other. While you're making this, you should prep this.īITTMAN: Exactly, and it's timed so that each step has a preparation angle, a preparation portion and a cooking portion. You don't do this outmoded thing that the French called mise en place - this outmoded system of pulling out all your ingredients at once and preparing them and then starting to cook. You turn on the oven, you put a pan on the stove, you start some water boiling, whatever it is. Assuming you have the ingredients, you just start. So the goal is that you walk in the kitchen, you open the page to the recipe you want. But it wasn't necessarily fast, and that's what people really want. And I like to think it's always been smart. These are bold claims you make - everything? Really? Everything?īITTMAN: Well, the everything part is - you know, it's the marketers, what can I say?īITTMAN: And, you know, "How To Cook Everything" has always been simple, and it's always been basic. MARTIN: So, you've got several books in the "How To Cook Everything" series. His latest cookbook is called, "How To Cook Everything Fast." Mark Bittman joins us from our studios in New York. New York Times food columnist and food writer Mark Bittman is here help. You need help getting something delicious on the table in short order. It's been a long day at work, you're late to pick up your kids and you have exactly one hour to make dinner before your family starts a revolution.
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