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Take Two

Mark Bittman shares 'How to Cook Everything Fast'

By Take Two Staff
Published Nov 4, 2014
The finished product - curried beef with eggplant, topped with cilantro and lime
The finished product - curried beef with eggplant, topped with cilantro and lime
(
Stephen Hoffman
)
Cover art for the new book by food critic Mark Bittman.
Cover art for the new book by food critic Mark Bittman.
Alex Cohen and Mark Bittman's dish, curried beef with eggplant, cooking on the stove.
Alex Cohen and Mark Bittman's dish, curried beef with eggplant, cooking on the stove.
(
Stephen Hoffman
)
Mark puts the finishing touch on our dish - a slice of lime. Time to eat!
Mark puts the finishing touch on our dish - a slice of lime. Time to eat!
(
Stephen Hoffman
)
Alex Cohen and food critic Mark Bittman relax after working furiously in the kitchen
Alex Cohen and food critic Mark Bittman relax after working furiously in the kitchen
(
Stephen Hoffman
)

Take Two translates the day’s headlines for Southern California, making sense of the news and cultural events that affect our lives. Produced by Southern California Public Radio and broadcast from October 2012 – June 2021. Hosted by A Martinez.

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Mark Bittman shares 'How to Cook Everything Fast'

What are some of the reasons why most people say they can’t cook?

No time, it's too hard and they don’t know where to start.

All of these reasons might be solved by New York Times food columnist Mark Bittman’s new book – How to Cook Everything Fast.

Host Alex Cohen opened her kitchen to Mark and they made one of his recipes, this delicious curried beef with eggplant: 

HTCE Fast Curry Braised Beef With Eggplant