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The Best of Mark Bittman’s The Minimalist

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.)

This entry was posted in food and tagged food, mark-bittman on 28 April, 2011 by Lloyd Morgan.

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