We are definitely not above having a big spoonful of peanut butter for a quick afternoon snack! Especially if there's a little honey or a few chocolate chips involved. As a raw ingredient, peanut butt...
If you follow Mark Bittman's NY Times blog, The Minimalist, and you've been paying attention this past year, you maybe have noticed that Mark Bittman has been paring down on the luxuries and focusing ...
In the past 24 hours, we've read two articles about this technique—one from Mark Bittman in yesterday's Times and one in Bon Appétit. Must be a trend. Both articles insist this method of p...
We have to hand it to Mark Bittman and the Times. It's got to be hard to come up with 101 salad variations, but honestly, most of the ones on their list sound refreshingly inventive. Plus, there's ...
We talk a lot about frittatas around here; they're cheap, use up bits of leftover ingredients, and are a quick, easy weeknight meal. But we always follow pretty much the same formula. In the Minimalis...
Bittman makes a good point in today's Times dining section. Strawberries are best left alone when it comes to dessert, which is why we see shortcake and Eton Mess—where fresh strawberries are allowe...
It's not every day that we recommend intentionally burning your food! Mark Bittman actually calls onions cooked until they're tender and slightly charred one of his basic culinary staples. And doesn't...
I try to be organized and prepared in the kitchen, but despite my best efforts, I can be a little scattered sometimes. When I hosted an Easter brunch this past weekend, I changed the menu several time...
Do you have a CSA? Do you run into the "turnip problem" in late winter and early spring? Early spring is especially maddening, when green things are coming up all around, but there are still a few wee...
We love getting a peak at other people's pantries - especially when that person happens to be food guru Mark Bittman! He's been trying to get a handle on all the excess ingredients in his pantry and...
We've been staring at our bumper crop of peppers for the past few weeks wondering what to do with all these slowly ripening spice bombs. (Remember how much trouble we had getting it to pollinate at fi...
I have a bone to pick with Mark Bittman. I read his Minimalist column in the NY Times every week and usually love it. His recipes are smart and easy. Everyone here at the office loves him: his No Kn...
So. In the end, how did you cook your turkey? We took no chances on this, our first year of hosting Thanksgiving. We chopped that turkey up and braised it with bacon, sausage, and mushrooms. That's wh...
No-Knead bread is back! Mark Bittman returned to the phenomenally popular recipe in last week's Times dining section, tweaking and fiddling with the recipe to make it easier, faster, and whole-grain. ...
Two years after he ignited the No-Knead Bread phenomenon, Mark Bittman is back with a faster version. (Hmm... Sounds familiar.) There's also an easy, healthy, one-pan steamed fish and a dessert with a...
Ever since we saw Mark Bittman's recipe for baked eggs with prosciutto and tomato, we knew we had to try it. We were also inspired by the delicious baked eggs with cream and thyme at Balthazar in New ...
There is so much cooking in today's Times dining section! Let's take a look at some of our favorite pieces. First up - an extremely helpful piece on what all those words and claims on a carton of eggs...
We had our clear favorites in the New York Times Dining section this week - read on to see what they were. ...
What were your favorite parts of this week's Times dining section? We found it a little heavy on the eating out side of things (suppose it's all that vacation travel?) but there were some gems for tho...
What your favorite bits of the New York Times dining section yesterday? Our favorite was hands-down easy to pick... ...
Mark Bittman takes on one of our favorite topics: salads! Take a look at this and our other top 5 picks out of the Times dining section. ...
There were plenty of good things in today's New York Times dining section. Our top five favorites include a giant food party in San Francisco, a no-bake cheesecake, bread salad from a famous chef, and...
A few weekends ago, a food-loving friend made this dish for a hungry backyard crowd, and it was a big hit. Fortunately, we were there with a camera and an empty stomach. So, although we technically di...
We're big fans of Mark Bittman and his Minimalist approach to cooking. When he came up with 101 easy picnic recipes, we couldn't wait to try them out. We used his video recipe for edamame salad with f...
We spotted this article on "Seven Ideas for Preparing Food at Home" over at The Simple Dollar (via Mark Bittman's blog, Bitten). Blogger Trent Hamm takes a look back at his college days when money to...
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