Liked the common sense approach, but didn't feel it added much new info to the nutrition conversation. The info about carbs seemed really out of date also, as it didn't talk about the impact on blood sugar/insulin. I really liked the recipe for spinach and sweet potato salad. Also, he makes his d...
Mark Bittman has put together a collection of vegan and nearly vegan recipes which showcase his approach to adapting to a plant based diet. His is a sensible and flexible approach using every day real whole foods which I like. So far I made two of the breakfast recipes (Green Apple Stir-Fry wit...
An essay on cooking, and how the simple act of choosing to buy ingredients and cook meals instead of eating out and purchasing processed foods can make a huge change that ripples throughout the local economy, big agriculture, even politics. Bittman's essay is short & sweet -- he makes his points ...
Although several recipes claim that they will take no time, there is some serious prep time for those of us who cannot handle a knife like a person on Top Chef. For instance, Spicy Shrimp requires 4 cloves of garlic thinly sliced. Well it took me close to 20 minutes to cut two cloves of garlic, p...
Mark Bittman's" New York Times" column, "The Minimalist," is one of the most frequently clipped parts of the paper's Dining section. For Bittman's millions of fans who regularly pore over their clippings, here is reason to rejoice: A host of Bittman's wonderfully delicious and easy recipes, 350 i...
SPANISH-STYLE SHRIMP SHRIMP COOKED IN LIME JUICE SHRIMP, ROMAN STYLE SHRIMP WITH BETTER COCKTAIL SAUCE SHRIMP IN “BARBECUE” SAUCE SPICY SHRIMP SCALLOPS A LA PLANCHA CURRIED SCALLOPS WITH TOMATOES SCALLOPS WITH ALMONDS TRIPLE SESAME SALAD WITH SCALLOPS SQUID IN RED WINE SAUCE Black SkilletMu...
