Mark Bittman has a new cookbook out: How to Cook Everything Fast. Which is funny, because his recipes were always pretty fast. Maybe he should have called it “How to Cook Everything (Still Quickly After All These Years).” Or: “I Still Cook in Addition to Writing Op-Ed Columns.” Anyway, a lot of the pasta recipes look really good, but especially this pasta with squid and tomatoes. What’s amazing is how little cooking is required – this is really a six ingredient dish – ...
