Mark Bittman, author of Food Matters: A Guide to Conscious Eating with More Than 75 Recipes and columnist for the New York Times Food section has released his yearly 101 summer recipes: 101 Simple Salads for the Season. Last year’s picnic recipes blew me away, and I have been impatiently awaiting the new 101 release every since. I can admit it. I have a crush on Mark Bittman. The recipes are exactly what I like. Simple and descriptive, instead of complicated and precise. Give me a list of ingredients and a couple of verbs and I’m ready to go, give me a tally of tsps cups cook times and oven temperatures and my eyes start to glaze over. For this reason, the 101 recipes, which are short descriptive paragraphs, more like ideas than recipes, have become my favorite cookbook of sorts. Including ideas such as carrots and blueberries, couscous oranges and honey, salted raw asparagus slivers, fennel and prune plums, his combinations are both exotic and common sense. I find myself saying over and over “wow! that sounds amazing!” paired immediately afterward with “of course! how simple!” The article also features a video link where you can see him making several salad dressings, including my favorite: lemon, salt, and olive oil. I have to admit that sometimes reading Mark Bittman’s column is simply a justification for the way I like to eat and prepare food; but what an excellent justification it is!
If you like recipes and want more, check out his book Food Matters, available now at Logos.
Food Matters: A Guide to Conscious Eating with More Than 75 Recipes