Results tagged “markbittman”

There have been times, throughout Chicagoist's life, where we suddenly have an urge to bake something. Our baking fits never make any sense. We'll be sitting and reading a book or watching television and then suddenly think to ourselves: 'boy wouldn't it be fun to sift some flour and make a baked treat?'. Just last week this very thing happened to us in the midst of reading and there was nothing to do but bake. When we were a kid, one of the first things we mastered was the coffee cake and we found ourselves craving its straight-from-the-oven-warm goodness but in a smaller form. "Coffee cake muffins!" we cried (internally) and then got down to the work at hand. This post's recipe is not ours at all. It was found in one of our primary sources for cooking: Mark Bittman's How To Cook Everything. This is a book that any amateur cook should have in their library because the title ain't lying. When we decided to make pork butt a few weeks back we first went to Bittman before we went off on our own. The book will tell you everything you need to know about preparing a large variety of vegetables, meats and drinks not to mention countless other dishes. Bittman is also responsible for bringing kneadless bread to the masses. It is an amazing resource and you should get yourself one and then follow Bittman's instructions for extremely moist and satisfying coffee cake muffins ... or you could continue reading after the jump.

Recipes on the internet are like a nasty cold virus on a school bus, or a David Hasselhoff song in Germany: they get to you, no matter how much Theraflu you ingest or used record stores you frequent. Months ago, we heard about and then read Mark Bittman's New York Times article about a new way to make bread. As you may, or may not, recall we don't consider ourselves very proficient when it...