Mark Bittman

Anyone who's ever had a garden or raided a cornfield knows that when corn is young you can eat it cob and all, and that the cob has as much flavor as the kernels. That flavor remains even when the cob has become inedibly tough, and you can take advantage of it by using it as the base of a corn chowder—a corn stock, if you will. Into that stock can go some starch for bulk, a variety of seasonings from colonial to contemporary, and, finally, the corn kernels. The entire process takes about a half hour, and the result is a thick, satisfying chowder that is best made in late summer.

Unlike their cousin the blueberry—which is sometimes used in savory cooking, although almost never successfully—cranberries are not at all sweet and so make a much more natural companion for meat. One trick I’ve learned over the years is that dusting the meat with a sprinkling of sugar makes the browning process go much more rapidly and leaves behind a caramelized residue that lends a great complexity to the final dish. It’s not an appropriate trick for every occasion, but it’s perfect for this gutsy, appealing, and unusual pot roast. Most pot roasts depend mightily for their flavor on the juices exuded by the meat itself, but since the meat’s contribution here is minimized by the powerful cranberry-based combination, a faster-cooking cut like tenderloin works perfectly, reducing the cooking time to just over an hour.

Chickpeas are among the best legumes, and this is among the best recipes you can prepare with them, an eons-old Middle Eastern classic. Generally, I’m not a big fan of canned beans, but for whatever reason canned chickpeas are not bad at all, and I always keep some on hand so I can make a batch of this at the last minute, to use as a dip or a spread. You can make hummus without tahini; it will be a little looser and less complex tasting but still good.

Fantastic in emergencies and reason enough to stock canned beans in your pantry. Serve as a dip for bread-sticks, pita or other bread, or raw vegetables.

This is essentially a clam chowder but one that is less soupy, more colorful, and more “clammy” than most. The departures from American tradition include a strong whiff of garlic and a bright green puree of parsley.

This preparation results in ribs that are dark, glossy, and so tender that just a tug of the teeth will pull the meat off the bone.

Prepared mustard is about as underappreciated as a staple could be. After all, it’s fat-free, low in calories, and high in flavor. Despite these assets, its main role in most households is as a condiment for meat and, perhaps, as an occasional ingredient in vinaigrette. In this chicken dish, however—essentially broiled chicken smeared with a spicy mustard paste—it plays a leading role. You can make this dish with chicken breasts if you prefer, but I recommend starting with bone-in breasts and following the same procedure. If you want to use skinless, boneless breasts (forget about crispness), smear the meat all over with the mustard mixture, then broil for just about six minutes, turning two or three times to prevent burning.

In Philippine cuisine, dark, fairly harsh soy sauce is favored, but it's often combined with sugar to create a syrupy dressing for vegetables. The added garlic gives this sweet and salty sauce a pleasant kick. This recipe originally accompanied Lumpia Rolls .

This well-known Philippine starter combines attributes of many of the wrapped foods of other countries. It's filled like an egg roll, has an egg wrapper like a crêpe, and is served warm but not fried. All the components, which can be varied according to what you have in your kitchen, are cooked before assembly.

These are very similar to crêpes—the staple of Brittany—but thinner and more delicate (and the filling is like nothing you'll find in the French tradition).

Serve this classic and satisfying stir-fry over brown rice.

The tangy-sweet vinaigrette brings out broccoli's deep flavor in the best way.

Grains and nuts are great at balancing the bitterness of broccoli rabe.

Editor's note: The recipe and introductory text below are from Mark Bittman's book How to Cook Everything Vegetarian. Pita makes a wonderful crust for this stuck-pot recipe, but you can use tortillas or lavash instead (see the Stuck-Pot Rice and Beans with Tortilla Crust variation). This dish is quite complex in both flavor and texture, and the earthy lentils with lightly caramelized onions and sweet bits of dates or raisins are delicious. Use oil, and this becomes vegan.

Editor's note: The recipe below is from Mark Bittman's Quick and Easy Recipes from The New York Times.

Editor's note: The recipe below is from The Best Recipes in the World by Mark Bittman. For Bittman's tips on preparing a modern Passover meal, click here. Chickpeas are among the best legumes, and this is among the best recipes you can prepare with them, an eons-old Middle Eastern classic. Generally, I'm not a big fan of canned beans, but for whatever reason canned chickpeas are not bad at all, and I always keep some on hand so I can make a batch of this at the last minute, to use as a dip or a spread. You can make hummus without tahini; it will be a little looser and less complex tasting but still good.

Editor's note: The recipe below is from How to Cook Everything by Mark Bittman. For Bittman's tips on preparing a modern Passover meal, click here.

Editor's note: The recipe below is from How to Cook Everything by Mark Bittman.