Here at Ben and David, we love cooking (and also eating), and I have a strangely warm place in my heart for cooking (not reheating) with microwaves. I use it to make pasta, eggs, and so much more. Now, the New York Times is jumping on the bandwagon, helping us put the microwave back on the map. Read the article for tips on how to use it at a low setting to dry out foods, or at a medium setting to steam or fry them. They even include a recipe for steamed bass with scallions that takes little time and requires minimal cleanup.
For those of you who are still worried, microwaves do not kill nutrients in food.
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Be sure to check out my brother’s College Dorm Microwave Cookbook!