Mark Bittman spoke with Time Magazine this week on the benefits of home cooking, however simple and quick your meals.

His new book, How To Cook Everything Fast, includes 2,000+ informative recipes based on the same principle. In fact, Bittman factors peeling, dicing and other prep into his instructions. As a result, his recipes are devoid of any sneaky time sucks.

We can’t agree with Bittman enough. Home cooking doesn’t have to be hard if you have fresh vegetables and fruits, as well as a simple stocked pantry. As a result, we’ve rounded up our favorite Bittman recipes over the years.

Related: What To Know About Cooking With Pumpkin

What have you cooked for dinner this week?

Bon Appetit share’s Bittman’s tips on cooking everything faster, simpler and better. Hint: you don’t need to cook the chicken and the risotto.

Bittman’s chicken under a brick uses a weight to ensure the chicken stays moist and the skin crisp. He also gives a few spice/flavor options.

This no-knead bread, based off Jim Lahey of Sullivan Street Bakery’s, requires no kneading. Literally. No kneading.

Why not reverse the proportion of vegetables to eggs in your frittatas? Bittman’s simple step here lets local, seasonal veggies shine.

This recipe guide is everything you need to know to make soup at home. Bittman covers four soups: creamy, brothy, earthy and hearty.

Bittman’s green beans with crispy shallots asks you to boil then sautee the vegetables for perfect tenderness. His method applies to any vegetable.