Earlier this year The New York Times published the last of Mark Bittman’s The Minimalist: a weekly column designed “to get people cooking simply, comfortably, and well”.
To honour this occasion he reviewed the 1,000+ dishes that have appeared in his almost 700 columns, the culmination of which is a list of Mark Bittman’s favourite twenty-five recipes from thirteen years of writing The Minimalist:
- Red pepper purée
- Chicken under a brick
- Pear, gorgonzola and mesclun salad
- Spaghetti with fried eggs
- Braised squid with artichokes
- Pasta alla gricia
- Pumpkin panna cotta
- Watermelon and tomato salad
- 45-minute roast turkey
- Crisp-braised duck legs with aromatic vegetables
- Sichuan chicken with chilies
- Black cod broiled with miso
- Stir-fried chicken with ketchup
- Corn salad with soy and tomato
- Parsley-herb salad
- Socca (farinata)
- Stir-fried lamb with chili, cumin and garlic
- No-knead bread
- Scrambled eggs with shrimp
- Pernil
- South Indian eggplant curry
- Braised turkey
- Fennel and celery salad
- Mexican chocolate tofu pudding
- More-vegetable-less-egg frittata
via Fat is Flavor (Where you can follow Carl’s progress as he makes all twenty-five of the dishes.)