The Minimalist: Chicken Cutlets Meunière
Mark Bittman browns chicken breast in a simple, infinitely variable recipe.
View ArticleThe Minimalist: Southeast Asian Shrimp and Grapefruit Salad
Simple preparation creates powerful flavors.
View ArticleThe Minimalist: Chickpea Soup With Sausage
The chickpea cooking liquid is the base of the soup.
View ArticleThe Minimalist: Crisp-Braised Duck Legs With Aromatic Vegetables
The duck’s greatest asset – its copious amount of delicious fat – ends up seeping right into the veggies, making them the best part.
View ArticleThe Minimalist: Sautéed Scallops Stuffed With Basil
Getting the flavor of pesto without having to break out the food processor.
View ArticleThe Minimalist: Skewered Grilled Fruit With Ginger Syrup
Mark Bittman brushes grilled banana, star fruit and pineapple with homemade ginger syrup.
View ArticleThe Minimalist: Spring Veal Stew
Mark Bittman makes a springtime stew loaded with spring onions or shallots, fresh tarragon and peas.
View ArticleThe Minimalist: Braised Squid With Artichokes
How to trim artichokes for a simple braise with squid.
View ArticleThe Minimalist: Roasted Asparagus With Crunchy Parmesan Topping
Scatter a mixture of course breadcrumbs and Parmesan cheese over roasted asparagus and run it under the broiler until it's brown and crisp.
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