It is no secret that I am a huge Mark Bittman fan. For those are you that are unaware, he is a food columnist for the New York Times and frequently appears on the Today Show. He is also a highly acclaimed cookbook author, most notably "How to Cook Everything which is adored by chefs and home cooks alike.
I personally love that he never takes himself or cooking too seriously. His recipes tend to be fairly simple (his column at NYT is titled "The Minimalist") but always have great flavor. His style is to prepare you with the basic fundamentals of a dish and as a champion for substitutions and variations, allows you to let loose in the kitchen and get a little creative.
Check out the following segment from this morning's "How to Cook Everything Today", for four glazes to spice up roasted chicken thighs from the master himself.
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