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HTCEF

The recipes in Mark Bittman’s new How to Cook Everything Fast are written in a whole new way that
incorporates prep steps into the flow of the cooking directions. While we recognize the unique design
conventions of your publication, it’s important that the steps appear in print in a way that captures
Mark’s intent. Below is the recipe as it appears in the book, followed by two potential solutions to help
you format it if you can’t duplicate the two-color, indented approach—where the prep steps are
highlighted, but not individually numbered. And we’re happy to work with you to explore other options
as well. Thank you so much.
Alternative Recipe Formatting Option 1:

Curry-Braised Beef and Eggplant


Time: Fast (45 minutes or less)
Makes: 4 servings

The silky texture that eggplant develops as it becomes tender gives this Thai-style curry a
wonderful richness and warmth in a fairly short amount of time. Browning the beef and
vegetables at the beginning develops great flavor in the pot, but you can skip it if you’re in a
pinch.

Ingredients
4 tablespoons vegetable oil
1 1/2 pounds boneless beef chuck
Salt and pepper
1 onion
1 large or 2 medium eggplant
1 bunch fresh Thai basil or sweet basil
2 tablespoons red or green curry paste or curry powder
One 15-ounce can coconut milk
1 lime
1 small bunch fresh cilantro

1. Put 2 tablespoons vegetable oil in a large pot over medium-high heat.


• Cut the beef into 1-inch chunks.

2. Add the meat to the pan and sprinkle with salt and pepper. Cook, undisturbed, until well
browned on one side, 2 or 3 minutes.
• Trim, peel, and chop the onion. Trim the eggplant and cut into 1-inch cubes.

3. Transfer the beef to a plate with a slotted spoon. Add 2 tablespoons oil and then the onion and
eggplant to the pot; cook, stirring occasionally until the vegetables begin to soften, 5 to 10
minutes.
• Strip 1 cup basil leaves from the stems and chop.

4. Stir 2 tablespoons curry paste or powder into the eggplant and cook until fragrant, 1 to 2
minutes. Add the coconut milk, basil, and beef with any juices. Bring to a boil, reduce the heat so
the mixture bubbles gently but steadily, and cover.

5. Cook, adding a splash of water if the skillet gets dry, until the beef and eggplant are tender, 10
to 15 minutes.
• Cut the lime into wedges. Chop 1/4 cup cilantro.

6. When the beef and eggplant are tender, add more liquid if the skillet is dry; taste and adjust the
seasoning. Garnish with the cilantro and serve with the lime wedges.
Variations
Curry-Braised Beef and Potatoes
Instead of eggplant, use 3 large potatoes, cut into 1/2-inch cubes.

Braised Beef and Eggplant with Tomato-Yogurt Sauce


Omit the basil and curry paste or powder. Add 3 cloves garlic, minced, along with the onion and
eggplant. Swap one 15-ounce can diced tomatoes plus 1/2 cup Greek yogurt for the coconut
milk. Use lemon instead of lime and parsley instead of cilantro.
Alternative Recipe Formatting Option 2:

Curry-Braised Beef and Eggplant


Time: Fast (45 minutes or less)
Makes: 4 servings

The silky texture that eggplant develops as it becomes tender gives this Thai-style curry a
wonderful richness and warmth in a fairly short amount of time. Browning the beef and
vegetables at the beginning develops great flavor in the pot, but you can skip it if you’re in a
pinch.

Ingredients
4 tablespoons vegetable oil
1 1/2 pounds boneless beef chuck
Salt and pepper
1 onion
1 large or 2 medium eggplant
1 bunch fresh Thai basil or sweet basil
2 tablespoons red or green curry paste or curry powder
One 15-ounce can coconut milk
1 lime
1 small bunch fresh cilantro

1. Put 2 tablespoons vegetable oil in a large pot over medium-high heat.


Cut the beef into 1-inch chunks.

2. Add the meat to the pan and sprinkle with salt and pepper. Cook, undisturbed, until well
browned on one side, 2 or 3 minutes.
Trim, peel, and chop the onion. Trim the eggplant and cut into 1-inch cubes.

3. Transfer the beef to a plate with a slotted spoon. Add 2 tablespoons oil and then the onion and
eggplant to the pot; cook, stirring occasionally until the vegetables begin to soften, 5 to 10
minutes.
Strip 1 cup basil leaves from the stems and chop.

4. Stir 2 tablespoons curry paste or powder into the eggplant and cook until fragrant, 1 to 2
minutes. Add the coconut milk, basil, and beef with any juices. Bring to a boil, reduce the heat so
the mixture bubbles gently but steadily, and cover.

5. Cook, adding a splash of water if the skillet gets dry, until the beef and eggplant are tender, 10
to 15 minutes.
Cut the lime into wedges. Chop 1/4 cup cilantro.

6. When the beef and eggplant are tender, add more liquid if the skillet is dry; taste and adjust the
seasoning. Garnish with the cilantro and serve with the lime wedges.
Variations
Curry-Braised Beef and Potatoes
Instead of eggplant, use 3 large potatoes, cut into 1/2-inch cubes.

Braised Beef and Eggplant with Tomato-Yogurt Sauce


Omit the basil and curry paste or powder. Add 3 cloves garlic, minced, along with the onion and
eggplant. Swap one 15-ounce can diced tomatoes plus 1/2 cup Greek yogurt for the coconut
milk. Use lemon instead of lime and parsley instead of cilantro.