Big Green Egghead

Mark Bittman is awesome. I received his outstanding book, How To Cook Everything, as a gift about ten years ago and it is by far the most heavily-used cookbook in my modest collection (see photo). If you do not own this book, you need to purchase it now.

Bittman’s style is casual and very simple. The recipes are no-nonsense, and usually extremely easy. Another great thing about this book is that it often gives a long list of variations on a common recipe theme. For example, he includes 7 basic vinegrette recipies, then offers “Fifteen simple additions to vinagrettes”. So, in just a few pages, you have the building blocks to create countless vinegrettes of your own design. The beauty of this is that it gives you guidelines, while still allowing you to be creative, and work with ingredients you have on hand.

Anyway, this is just a long-winded introduction to Bittman’s 101 Fast Recipes for Grilling in the New York Times. True to his style, Bittman offers a bounty of recipes, most of which are no more than a short sentence or two. This is my kind of recipe. Don’t miss the Recipes for Summer Grilling with mouth watering photography and links to even more great grilling recipes.

This is gonna keep me busy for a while. Summer’s here, let’s get grillin’.