In Danny Meyer’s book “Setting the Table” he repeatedly says that he is against servers asking "how is everything?" I tend to agree with him. As a server I come to the tables often, make my presence know and... (52 replies, last updated by danna July 19, 2007)

Love this book for ideas when I have a veg or piece of meat/fish and I am not sure where to start. And there’s a cold mustard sauce in the How to Cook Everything book that is to die for on udon noodles with greens (chicken,... (27 replies, last updated by tall sarah March 26, 2009)

We’re not vegetarian, but cook a lot of vegetarian dishes, and we have gotten a lot of mileage out of the original How to Cook Everything by Mark Bittman, which contains a large number of vegetarian recipes). Is there... (0 replies, last updated by bennyt November 27, 2007)

I just got the book.... Any faveorite recipes i should try?? :) (0 replies, last updated by gastronomy May 17, 2007)

not been mentioned on the menu at all. When the server asked how everything was, I told him that I did not care for the fish because it was so sweet and the menu hadn’t said anything about it being sweet. He apologized and... (23 replies, last updated by jeniyo November 10, 2009)

Has anyone had a chance to look over the newly released revised version of How to Cook Everything? Or bought it? I’m curious what people think. (0 replies, last updated by mutterer December 8, 2008)

Question...the recipe says that it should sit for 18 hours. How long before I actually see the dough rising? It’s been about 3 hours and it doesn’t look like anything is happening. (2 replies, last updated by lula January 31, 2009)

If I had an interest in cooking when I was his age I would have loved to get How to Cook Everything. I bought a used copy through Amazon for myself and find that I refer to it quite frequently. I bought the edition that has a CD... (23 replies, last updated by serious August 25, 2006)

I recently received this book as a birthday gift. I made one recipe, Chicken Adobo, which I found waaay too salty (who knows whether it was my mistake or the recipe though), and now I feel a bit overwhelmed with the options. I... (10 replies, last updated by Rm33 January 15, 2008)

Bittman’s tips on how to cook beef are spot-on. I learned how to make the BEST steak (p. 425-426) in the world from this book. Here’s a link to my post on the steak, with the method:... (11 replies, last updated by foiehaha January 13, 2007)

...which they were. however all the food on the plates was room temp. so when our server came back to see how everything was, i told her that although the plates may have been hot, the food was lukewarm, as though it had been... (52 replies, last updated by Scargod March 3, 2009)

Hope this doesn’t sound insulting, but getting everything done at about the same time—rather than keeping things warm—is just a basic, very necessary kitchen skill gained by practice. Re: warming, don’t... (36 replies, last updated by NYchowcook January 30, 2007)

I’m on my 7th recipe in Russ Parson’s "How to Pick a Peach" and I just can’t say enough about this great book. I feel so much more informed and adventerous at the farmer’s market and my home cooking now is... (2 replies, last updated by Boccone Dolce September 1, 2008)

A while back, the Los Angles board had a post devoted to all things pumpkin. Pumpkin pie, bread, truffles, cake, mousse, ice cream...everything and anything. I just moved to NYC from Hawaii, and in Hawaii we’re not so big... (35 replies, last updated by racer x December 5, 2007)

WHERE IS EXACTLY CAPT. JIM FISH EATERY IN NORTH MIAMI. CAN YOU SIMPLY DESCRIBE HOW TO GET THERE FROM BISCAYNE AROUND FIU NORTH CAMPUS.SINCE I AM FROM DENMARK ORIG.i LOVE FISH YASMINE (46 replies, last updated by miamisweet March 31, 2008)