Mark Bittman has taught us how to cook everything -- literally. The author of not one, but three, "How To Cook Everything" cookbooks, this New York Times food writer has established himself as a great resource for home cooks. He's given us favorite recipes like Braised Chicken Wings in Bean Sauce and Apricot, Mustard and Soy Salmon on the regular.
Yesterday, we saw the latest of his culinary genius with his microwave rice recipe. Or better known as "how to reheat leftovers." His recipe calls for cooked rice, cooked vegetables and sauce which he then instructs you to microwave. That's it.
Seriously Bittman? We've always appreciated your inspiration in the kitchen, but this?! This is a little too much.