Bittman's How to Cook Everything is one of my three basics.

In another thread, about post #167, I suggested Pamela Anderson's "How
to Cook Without a Book". Almost every recipe in it can be done in 30
minutes or less, including sauteed meats & proteins, stir fries, supper
soups, pasta, frittatas, and roast chicken (okay that takes a little
longer - she has you split, or spatchcock it, and it still needs 40
minutes if you ask me). Her veggies and salads are a matter of a few
minutes work. She also provides formulas so you can do these without
referring to a recipe, and use whatever you've got on hand.

Her pan sauces are really good - I knew about basic sauces but hers are
extremely helpful.

The supper soups are a family staple. You saute an onion in fat, then
brown a pound of some kind of protein (meat, sausage, chicken), add a
pound of diced veg and a quart of chicken broth, simmer for 20 minutes,
then add a starch like potatoes, rice, beans (if uncooked, add with the
stock) and appropriate seasonings and heat.

For instance, I like to make a white bean, kale and sausage soup using
her basic idea. Sometimes it's just a sausage soup with whatever bean,
veg and sausage we've got.

Check out Pamela Anderson! Not the Bay Watch babe, the cooking
columnist and writer.

Leila