Every year Mark Bittman does 101 summer recipes for his column, The Minimalist, in the New York Times. This year’s 101 recipes focuses on grilling, and they are just as amazing as his previous summer lists. Written more as a list of ideas and flavor combinations than actual recipes with short how-to explanations, this article is loved by foodies all around. Like all of his recipes, these are simple, elegant, clever ways to cook with fresh delicious ingredients. If you have ever been curious about his cookbooks, this is an excellent introduction to his recipes.
Mark Bittman Books Now Available At Logos!
How to Cook Everything: 2,000 Simple Recipes for Great Food
How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
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