Looking for a quick way to make some nutritious meals? Well, you're in luck. In his latest installment of “How to Make Everything TODAY,” celebrated food writer and New York Times columnist Mark Bittman shares some tricks on how microwaves can be used for more than making popcorn and reheating coffee. Check out his recipes:Recipe: Eggplant with garlic and parsley (on this page) Recipe: Barbara Kafka's steamed chocolate pudding (on this page)
Best-selling cookbook author Mark Bittman is the creator and author of the popular New York Times weekly column "The Minimalist," and one of the country's best-known and most widely admired food writers. His flagship book, "How to Cook Everything" (John Wiley and Sons, 1998), is currently in its fourteenth printing and has, in its various formats, sold more than a million copies.