The 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.
The Minimalist: Braised Squid With Artichokes
How to trim artichokes for a simple braise with squid.
The Minimalist: Spring Veal Stew
Mark Bittman makes a springtime stew loaded with spring onions or shallots, fresh tarragon and peas.
The Minimalist: Skewered Grilled Fruit With Ginger Syrup
Mark Bittman brushes grilled banana, star fruit and pineapple with homemade ginger syrup.
The Minimalist: Sautéed Scallops Stuffed With Basil
Getting the flavor of pesto without having to break out the food processor.
The 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.
The Minimalist: Chickpea Soup With Sausage
The chickpea cooking liquid is the base of the soup.
The Minimalist: Curried Tofu With Soy Sauce
Browning is important even in a tofu dish.
The Minimalist: Southeast Asian Shrimp and Grapefruit Salad
Simple preparation creates powerful flavors.
The Minimalist: Chicken Cutlets Meunière
Mark Bittman browns chicken breast in a simple, infinitely variable recipe.
What Are Snacks I Can Serve That Are Not Too Filling?
Stressed? Less time than you need, more guests than you invited? The solution may not be to freak out and go full speed in the kitchen all day but to pick recipes that are impressive, delicious - and easy. These three fit the bill.
The Minimalist: Baked Broccoli Rabe With Parmesan
Baking melds bitter, sweet and salty.
