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January 10, 2012
We love Bittman’s simple recipes and wonderful practicality. With his latest collection of semi-vegan recipes he will see us through the cold months with hearty, tempting, affordable selections. these are what he has chosen: Continue reading Mark Bittman, Meatless, Sans Dairy July 12, 2011
Salads are especially exciting these days, because we are seeing more and more Middle Eastern and Asian influences in salads, not the old lettuce, tomato, a few Wikipedia defines salads as: Salad is any of a wide variety of dishes, including vegetable salads; salads of pasta, legumes, eggs or grains; mixed salads incorporating meat, poultry or seafood; and fruit salads. They may include a mixture of cold and hot, often including raw vegetables Continue reading MINIMALIST BITTMAN’S GLORIOUS 101 SALAD DAYS OF SUMMER June 1, 2011
Not only do we have the 2011 gift of the Mark Bittman’s latest Asparagus Matrix, ow titled, “Asparagus Chart,” but he has also made available, his list of 13 years’ of asparagus recipes in the New York Times. Asparagus is a wonderful sign of spring, even if we can get it most all year now. We used to have only “fat” asparagus offered to us which meant quite tough lower ends. Gradually they bred narrower and narrower asparagus, and we sought only the slimmest for “tenderness’” sake. Continue reading 13 YEARS OF THE MINIMALIST’S ASPARAGUS April 20, 2011
March 13, 2011
Mark Bittman calls himself a minimalist because he strives to offer maximum flavored recipes using a minimum amount of time and ingredients. Bittman, as Minimalist, is at it again with his customizable Creamy, Brothy, Earthy, Hearty Soups in the New York Times Magazine. Best of all, Continue reading SOUPS THAT ARE CREAMY, BROTHY, EARTHY OR HEARTY The Minimalist Strikes Again! February 1, 2011
Bittman also refers to it as Pasta in the Rough. It’s a rich and yummy pasta with a fine egg-to-flour ratio. Actually he shapes it into rectangles, no tricky curls or designer shapes. His rectangles measure approximately three-inches by five inches, and he achieves these by merely cutting off the rounded sides of his rolled out dough. Continue reading MARK BITTMAN’S PASTA HANDKERCHIEFS WITH CHUNKY PESTO January 31, 2011
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