So maybe everyone does this, BUT, every time I get a new cookbook, I go through it, cover to cover, and take mental note of the things that are absolutely imperative that I make. For me, it’s a know-it-when-you-see-it combination of ingredients and feels like a very personal experience, yet it’s tailored to the masses, so I’m never not in awe of the people who come up with these ideas and recipes — it’s such a talent.

I do this with Mark’s new books, too, and his books tend to be even more exciting, for obvious reasons. I got my copy of the revised and updated How to Cook Everything Fast a couple of weeks ago, did my thing, and I’m going to share here the recipes I’m most pumped to make — actually, I already did make one of them. I’m guessing they won’t feel as “tailored” to you as they do to me since this is a HIGHLY CURATED selection, but hopefully you’ll enjoy and you can look through the book and find your own recipe joy.

Read on for Kate’s picks:

• Spinach Carbonara

• BBQ Tofu

• Broiled Cheese

• Chickpea Hash with Tahini Sauce

Spinach Carbonara

With the richness of eggs and parmesan and the fresh bite of lightly cooked spinach, this recipe offers a hearty meatless alternative to more traditional pasta carbonara. You can replace the spinach with escarole, kale, mustard greens, chard, or broccoli rabe. Just cut the ones with large leaves and stems crosswise into ribbons and cook a little longer if necessary.

Serves 4