the minimalist shares a simple base, Egg Noodles in Soy Broth, that has endless possibilities
Chicken "Pot Pie" with Emergency Heart Biscuits
the minimalist isn't so minimal with mashed potatoes this week - adding dandelion greens
When life gives you extra ricotta, put dinner on the table with it in this easy-as-can-be penne dish.
Breakfast: Mixing it up six ways from Sunday. A round-up of ideas for keeping the most important meal of the day interesting.
Bittman's Chocolate Soufflé unbelievably easy to make.
Step away from the Cheerios. Let the NY Times Mark Bittman's whole grain breakfasts be the new way to start your day!
parmesan cream crackers - like foodie Cheez Its (or the other one, but i don't like the "n" word)
Mark Bittman's recipe of potatoes and lentils with curry. Warm and inviting, you can have dinner for four for less than five dollars. A winner recipe.
First installment of Bittman Mondays: Cinnamon Buns...with a lesson learned!
The Minimalist's Herbed Fried Chicken proves that fried chicken can be easy enough to do for a weeknight dinner
Parmigiano-Reggiano: never be without this pantry essential (thanks Mark Bittman!)
Not bad for a first attempt at Mark Bittman's No-Knead Bread.
A slight edit to Mark Bittman's recipe makes these Proscuitto Roll-Ups a lovely start to my little celebration.
My relationship with bread has completely changed since Mark Bittman's No-Knead Bread.
The Minimalist does a "ducketta" - hope someone tried/tries this for the holidays!
A review of Mark Bittman's braised turkey
super simple, but comes out looking elegant: Roast Herb Pesto and Prosciutto Wrapped Fish
Bittman's revised no-knead bread
making No Knead Bread faster
mark bittman says it's okay...go ahead and use water instead of stock for soups [recipes for minestrone, zucchini egg, and tomato borscht]
Tomato jam from Mark Bittman. Love at first sight (and bite)!
Mark Bittman's TED talk on the problem's with our diet. His solution: less meat, less junk, more plants --> eat REAL food
like so many things in life, it's not just about having the right parts, but having them at the right TIME. mark bittman's tomato jam, as inspired by a taste at quimet y quimet in barcelona
Apples with sweet-spiced apple syrup & black pepper. Gorgeous.