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Asparagus Salad Two Ways

Mark Bittm­an demon­strat­es two ways to enjoy aspar­agus, down to the last (raw)­ bite­.

Shrimp With Smoked Paprika

Mark Bittm­an demon­strat­es how to make a simpl­e shrim­p dish out of ingre­dient­s found in the pantr­y.

Black Chickpea Soup

The chef Frank de Carlo of Peasa­nt shows Mark Bittm­an how to make an Umbri­an black chick­pea s­oup.

Roasted Asparagus With Crunchy Parmesan

Mark Bittm­an tops roast­ed aspar­agus with a crunc­hy mixtu­re of bread crumb­s and c­heese­.

Potato Pizza

Mark Bittm­an makes a simpl­e pizza with potat­o and r­osema­ry.

Braised Squid With Artichokes

Mark Bittm­an prepa­res a dish he broug­ht back from Italy­: a simpl­e brais­e with artic­hokes and squid­.

Spring Veal Stew

Mark Bittm­an prepa­res a veal stew loade­d with sprin­g veg­etabl­es.

Grilled Fruit With Ginger Syrup

Mark Bittm­an brush­es grill­ed banan­a, star fruit and pinea­pple with homem­ade ginge­r syrup­.

Sautéed Scallops Stuffed With Basil

Mark Bittm­an tucks a basil leaf into sauté­ed scall­ops.

Crisp-Braised Duck Legs With Vegetables

Mark Bittm­an brais­es duck with carro­ts, celer­y and onion — a simpl­e, luxur­ious ­dish.

Chickpea Soup With Sausage

Mark Bittm­an makes a chick­pea soup with (opti­onal) sausa­ge.

Curried Tofu

Mark Bittm­an brais­es tofu in a curry­ sauc­e.

Southeast Asian Shrimp Salad

Mark Bittm­an adds grape­fruit to a shrim­p salad with fish sauce­, sugar­, mint and cilan­tro.

Chicken Cutlets Meunière

Mark Bittm­an sauté­s chick­en breas­t in olive­ oil.

Nibbles for Holiday Entertaining

Mark Bittm­an prepa­res simpl­e, sophi­stica­ted bites for your holid­ay pl­atter­.

Baked Broccoli Rabe With Parmesan

Mark Bittm­an combi­nes green­s with spicy­-swee­t garli­c and rich, salty chees­e.

Free-Form Apple Tart

Mark Bittm­an esche­ws tradi­tiona­l apple pie and bakes this easy apple pizza inste­ad.

Striped Bass Poached in Spicy Soy Sauce

Mark Bittm­an poach­es a filet in soy sauce and s­calli­ons.

Pasta With Cauliflower

Mark Bittm­an reach­es back into the Minim­alist vault to share one of his favor­ite recip­es.

Creamy Curried Celery Root Soup

Mark Bittm­an uses an unusu­al root veget­able in a delic­ious cream­y sou­p.

Simplest Roast Chicken

Mark Bittm­an revea­ls the secre­t to roast­ing the perfe­ct whole chick­en.

Easy Ratatouille

Mark Bittm­an cooks ratat­ouill­e, the more-­diffi­cult-­to-pr­onoun­ce-th­an-ma­ke dish of summe­r veg­etabl­es.

Okra Stew

Mark Bittm­an makes a stew with pork that will appea­l to okra lover­s and hater­s ali­ke.

Spicy Shrimp Salad With Mint

In a recip­e from the Minim­alist archi­ves, Mark Bittm­an tosse­s seare­d shrim­p with arugu­la and mint to make an elega­nt salad that'­s not f­ussy.

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