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Mark Bittman shares 'How to Cook Everything Fast'




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


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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: