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Weekend Cook and Tell Round Up: A Farewell to The Minimalist Column
For last week's Weekend Cook and Tell challenge we asked all of you to share your favorite Mark Bittman recipes as a farewell to The Minimalist, his weekly column in New York Times dining section. Bittman's simplistic approach to cooking won our hearts over the years, introducing us to new ingredients and techniques that worked their way into our weekly dining rotation. Let's take a peek at some of your most beloved Bittman creations.Mark Bittman Launches the First Food 'Slog'
The Serious Eaters at world headquarters like the way best-selling author Mark Bittman (a.k.a. the Minimalist) cooks, thinks, and writes, so we'd like to extend a warm digital welcome to Mark's re-launched digital venture, markbittman.com. He's calling it a "slog," because it's a combination blog and salon.TV Cooking vs. Real Cooking
Are televised cooking shows all a charade? Mark Bittman would argue yes. He'd also call them baffling and intimidating. The home cook, especially the aspiring home cook, needs encouragement — not befuddlement. Show people what actually happens in the kitchen, show people that mistakes are made (”The grand thing about cooking is you can eat your mistakes” — Julia Child), show people that, just as you need not be Rafael Nadal to play tennis, you need not be Gordon Ramsay to cook a decent meal. Maybe there is a future in food television bloopers? Nothing is chopped the "right" way, the kitchen is chaotic, and if the meat burns, so be it. Related Bourdain Rants About the Food Network...The Food 'Twitterati'
All you food-lovin' Twitter haters out there might change your mind about the microblogging service when you see some of the food luminaries who are tweeting. The San Francisco Chronicle namechecks a few: Ruth Reichl, Martha Stewart, Mark Bittman, Grant Achatz. The paper localizes the story by noting some well-known Bay Area chefs using the service: Daniel Patterson, Chris Cosentino, Nate Appleman, Eater SF, and Richie Nakano. (And, as always, you can follow Serious Eats here: @seriouseats.)...Cook the Book: 'Food Matters: A Guide to Conscious Eating'
"Eat fewer animal products and more plants." Mark Bittman's motto for responsible eating is the heart of his new book, Food Matters: A Guide to Conscious Eating. A mix of recipes, philosophy, and how-to, Bittman reveals the hows and whys of his newfound lifestyle and diet. Think of Food Matters as a more realistic and solutions-oriented Michael Pollan-like book with lots of doable recipes thrown in for good measure. In typical Minimalist fashion, the collection of recipes spans the globe and includes a multitude of variations. Along with the recipes, there's also a month's worth of meal plans and a primer on stocking a Food Matters pantry to get you started. Despite its how-to nature, the book is neither stern...How to Stock a Healthful Pantry
Need advice on stocking a healthful pantry? The Chicago Tribune found plenty of guidance on realistic menus, recipes, and tips for the health-conscious eater from Dawn Jackson Blatner, author of The Flexitarian Diet, and Mark Bittman, author of Food Matters: A Guide to Conscious Eating. Blatner, a professional dietitian, recommends filling your cart with 25 percent whole-grain, 25 percent lean protein, and 50 percent fruits and vegetables....In Videos: Mark Bittman on Stephen Colbert
In case you didn't watch last night, the clip of Mark Bittman on The Colbert Report. [Video, after the jump.] Colbert: "One aspect of conscious eating that I understand is that I like to eat things that were once conscious. If you show me a head of broccoli that can cry, I would dig in to that thing."...Store-Bought Chicken Stocks, Reviewed: Which Are the Best?
I sampled every brand in my grocery store, along with batches of the homemade stuff and Mark Bittman's ten-minute wonder broth for comparison.Cook the Book: 'How to Cook Everything, Revised Tenth Anniversary Edition'
Words by Michele Humes | "I have no interest in helping people becoming chefs," Mark Bittman admits in a recent interview. Instead, he's interested in teaching people to cook as he himself does—which is to say, "adequately." I happen to think that Mr. Bittman sells himself short. I'll admit, the title of this week's Cook the Book pick initially struck me as a little grandiose. But, having thoroughly combed the volume, I've come to understand that How to Cook Everything doesn't purport to contain every recipe in the world. What it does contain are the starting points, the techniques, and, crucially, the coaching in kitchen improv that will enable you to piece together almost any dish you can think of....Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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