Cooking on the fly can be tough. The key to success, says food writer extraordinaire Mark Bittman, is to cook smarter.
In an updated version of his “How to Cook Everything Fast” cookbook, out now the TV star and New York Times food writer, shares how to get dinner on the table quickly.
Bittman has created thousands of recipes since he started writing about food in 1980, and “How to Cook Everything” was first published in 2014. The reprint features hundreds of recipes that are meant to be easy — and all can be ready in 30 minutes or less.
One of the recipes that can be found among the cookbook’s pages is corn salad with garlic chicken, which sounds like the perfect summer-to-fall transitional dish.
“Charred corn kernels add a smoky dimension to salads,” Bittman writes. “Fresh corn in season is always best, but frozen works well here too. Broiled chicken, sprinkled with spices and rubbed with garlic, makes it a meal.”
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Harvest, an imprint of HarperCollins, the publisher for Bittman’s reprint, shared his recipe with USA TODAY.
Corn Salad with Garlic Chicken
Serves: 4
Ingredients:
- 4 ears fresh corn or 4 cups frozen kernels
- Salt
- 2 cloves garlic
- 3 or 4 boneless, skinless chicken thighs (about 12 ounces)
- 2 tablespoons good-quality vegetable oil
- ¼ teaspoon cayenne
- 2 teaspoons ground cumin
- Pepper
- 8 radishes
- 1 bunch scallions
- 1 bunch fresh cilantro
- 2 limes
- Sour cream for garnish (optional)
Instructions:
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