The Minimalist at The New York Times by Mark Bittman

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  • Champagne cocktail
    • Categories: Cocktails / drinks (with alcohol); Cooking for 1 or 2
    • Ingredients: Angostura bitters; lemons; maple syrup; Champagne wine
  • Cardamom-scented oatmeal pancakes with apricots and almonds
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch
    • Ingredients: whole wheat flour; rolled oats; almonds; ground cardamom; eggs; milk; cooked oatmeal; dried apricots; honey
  • Cornmeal pancakes with vanilla and pine nuts
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch
    • Ingredients: cornmeal; milk; pine nuts; honey; vanilla extract
  • Bulgur-ricotta pancakes
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch
    • Ingredients: bulgur; ricotta cheese; sour cream; eggs; oranges; whole wheat flour; ground cinnamon; honey
  • Pasta handkerchiefs (fazzoletti) with chunky pesto
    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: all-purpose flour; eggs; basil; garlic; pine nuts; Parmesan cheese
  • Zucchini soufflé
    • Categories: Egg dishes; Main course; Vegetarian
    • Ingredients: butter; onions; garlic; zucchini; eggs; Gruyère cheese; parsley
  • Broiled sardines with lemon and thyme
    • Categories: Main course
    • Ingredients: lemons; thyme; fresh sardines
  • Rack of lamb with pimentón, garlic and olive oil
    • Categories: Spice / herb blends & rubs; Main course; Spanish
    • Ingredients: rack of lamb; garlic; pimentón; rye bread; olive oil
  • Shrimp and cilantro shu mai
    • Categories: Dips, spreads & salsas; Sauces, general; Main course; Chinese
    • Ingredients: soy sauce; rice wine; sesame oil; fresh ginger; shrimp; cilantro; scallions; shu mai wrappers; limes
  • Grown-up granita
    • Categories: Ice cream & frozen desserts; Dessert
    • Ingredients: lemon sorbet; gin; Prosecco wine; mint
  • Coconut-sweet potato pie with spiced crust
    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Thanksgiving
    • Ingredients: sweet potatoes; graham cracker crumbs; unsweetened shredded coconut; ground ginger; ground cinnamon; butter; eggs; nutmeg; ground cloves; coconut milk
    • Categories: Salads; Side dish; Cooking ahead; Thanksgiving; Vegetarian
    • Ingredients: beets; arugula; Parmesan cheese; lemons
    • Categories: Salads; Side dish; Cooking ahead; Thanksgiving; Vegetarian
    • Ingredients: mayonnaise; lemons; Brussels sprouts; shallots; tart apples; mint
  • Raw butternut squash salad with raisins and ginger
    • Categories: Salads; Side dish; Cooking ahead; Thanksgiving; Vegan; Vegetarian
    • Ingredients: butternut squash; raisins; sherry vinegar; fresh ginger
  • Lamb and rice stuffed cabbage with tomato sauce
    • Categories: Rice dishes; Stuffing; Main course; East European
    • Ingredients: Savoy cabbage; onions; garlic; carrots; parsnips; ground lamb; short grain rice; canned tomatoes; dried red pepper flakes
  • Profiteroles with raspberries
    • Categories: Pies, tarts & pastries; Dessert; Cooking ahead; Cooking for a crowd; French
    • Ingredients: butter; eggs; raspberries; ice cream
  • Ricotta cheese gnocchi
    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: ricotta cheese; eggs; Parmesan cheese; butter; sage
  • Quick 'preserved' lemons
    • Categories: Jams, jellies & preserves; Quick / easy; Moroccan
    • Ingredients: lemons; sugar
  • Classic scones
    • Categories: Bread & buns, sweet; Afternoon tea
    • Ingredients: cake flour; butter; eggs; heavy cream
    • Categories: Pasta, doughs & sauces; Main course; Summer; Vegetarian
    • Ingredients: butter; tomatoes; linguine pasta; basil; Parmesan cheese
  • Savory cheddar biscotti
    • Categories: Cookies, biscuits & crackers; Cooking ahead; Cooking for a crowd; Italian
    • Ingredients: eggs; cheddar cheese; ground cayenne pepper
  • Almond-apricot granola bars
    • Categories: Brownies, slices & bars; Snacks; Cooking ahead; Cooking for a crowd
    • Ingredients: granola; almonds; dried apricots; nut butter; honey; crispy brown rice cereal
    • Categories: Sauces, general; Cooking ahead; Vegetarian
    • Ingredients: egg yolks; lemons; grapeseed oil; whole grain mustard; cream
    • Categories: Sauces, general; Cooking ahead; French; Vegetarian
    • Ingredients: egg yolks; lemons; grapeseed oil; tarragon; chives; parsley
    • Categories: Sauces, general; Quick / easy; Cooking ahead; Vegetarian
    • Ingredients: egg yolks; lemons; grapeseed oil; roasted red peppers

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Notes about Recipes in this site

  • Roast salmon with spicy soy oil

    • jaelsne on July 10, 2014

      Quick, easy, and absolutely delicious. I used high quality salmon, which I think makes a huge difference with a simple recipe.

  • Grilled tuna with herbs and olives

    • westminstr on July 30, 2015

      This was easy and turned out pretty well. The whole family liked it, and the herb-olive-garlic sauce, while a bit harsh on its own, was quite good with the fish. I used parsley, basil and mint.

  • Paella with tomatoes

    • Laura on August 26, 2014

      This seemed like a nice way to use up some tomatoes. Alas, I didn't really like the finished product. I believe the problem may have been that I didn't have Spanish short-grain rice. I also couldn't find any white short-grain rice, so had to settle for brown short-grain. I think this would probably be much better with the proper rice, or even arborio rice as a substitute.

  • Speedy no-knead bread

    • vickster on June 13, 2015

      This is a decent bread, but nothing to get too excited about. It is extremely easy to make and takes minimal attention. It tastes good, and isn't heavy, but the crumb is a bit dense. I have made the regular No-Knead Bread by Jim Lahey and it is far better. But if I was in a rush for a home-baked bread, I might make it again.

  • Noodle pudding

    • annieski on July 19, 2016

      This link also brings you to a GREAT Bread Pudding Recipe. increase recipe by 50% to fit a quarter sheet pan.

  • Vanilla bread pudding

    • annieski on June 20, 2016

      Can substitute croissants for challah.

  • Zucchini-pear soup

    • zorra on August 07, 2014

      Flavorless & dull. Perhaps the worst soup I've ever made. Recipe sounded good but instead was just a waste of ingredients.

  • Chili shrimp

    • zorra on June 10, 2014

      Speedy & flavorful but salty. Adjust fish sauce &/or soy.

  • Socca (Farinata)

    • zorra on November 13, 2017

      Worth keeping a potted rosemary plant just for this recipe. I make it often with the optional herb & onion. Good quick accompaniment to soup for supper.

  • Scallop gumbo

    • blintz on June 02, 2018

      This was a very quick and tasty way to use up some fish-share scallops that had been hiding in the freezer. Very much comfort food and easy for a weeknight meal. Makes enough for 6.

  • Pasta with leeks and parsley

    • Astrid5555 on August 12, 2016

      Made the substitution with tomatoes. Delicious and quick to make!

  • Perfect soy-grilled steak

    • eliza on December 17, 2021

      I used this marinade with my sous vide steak and it was delicious. Steak (flank) sous vide 57 C for 2.5 hours, then browned with the marinade in cast iron 2 min per side. (I also tried putting the marinade in with the steak before cooking sous vide, however this did affect the texture of the steak, so I will not do this again.) This marinade is something I will have in regular rotation for sous vide meats.

  • Creamy polenta with Parmesan and sausage

    • adrienneyoung on January 08, 2017

      Just ok. Maybe I have an inflated notion of the potential deliciousness of polenta?

  • Roasted salmon steaks with Pinot noir

    • ecasey830 on October 12, 2017

      I served this with roasted Brussels sprouts as a side. Delicious!

  • 15-minute fried herbed chicken

    • Delys77 on November 17, 2016

      For me this was a total failure. The crust was wet and just fell off and what did adhère had an odd flavour. I dont know what I was thinking, sage amd peanut butter really? Also he doesn't suggest you pound the chicken thigh but there is no way a thigh is cooking through in 4 minutes per side.

  • Cumin-spiced lamb burgers

    • aeader on January 08, 2022

      Excellent - would definitely repeat these Used 1lb ground lamb, a smallish onion and 3/4tsp cumin. Cooked on the stove on a cast iron pan. Served on brioche buns with some red leaf lettuce and sour cream. Served a radish & orange salad as well, which added a refreshing note after the burger.

    • mharriman on February 22, 2019

      Easy and delicious and indeed minimalist. Cumin is the perfect spice for the ground lamb. I pan grilled mine on the stovetop and used a dab of light sour cream on whole wheat buns as well as the recommended sprinkling of lemon juice. This was a pretty fast lunch treat.

  • Salade Lyonnaise

    • jessekl on February 12, 2020

  • Tomato frittata

    • sturlington on September 24, 2014

      Tomatoes need to be pre roasted.

  • Vegetables and chicken

    • sturlington on October 07, 2014

      Chicken needs more than 5 minutes to cook. This definitely needs a green vegetable, like peas. I might use a little more broth next time, make it a little soupier.

  • Indian-style rice salad

    • hillsboroks on February 28, 2017

      This salad is a great change of pace side salad. I had leftover cooked white rice and was looking for some thing to serve with grilled Salmon with Apple Date Chutney from Epicurious. I went a bit light on the curry powder and hot pepper sauce but would add more of each the next time. I foresee it as something I would proudly take to the next potluck or picnic.

  • Sticky rice with mango

    • emiliang on February 10, 2023

      A light but comforting dessert (or breakfast!) that's very easy to prepare. You'll need cheesecloth and a steamer. I had some coconut sugar laying around so I used that instead of regular sugar. Four tablespoons was a good amount, could perhaps go to five next time.

  • Ponzu sauce

    • imaluckyducky on September 22, 2019

      Hands-down one of the best ponzu sauces I've tasted. None of the ingredients overpowers the other, and the sauce is well-balanced. I did the sake + sugar substitute for the mirin to great success. Left out the kombu because I didn't have any, and the sauce did not suffer. Didn't realize the sauce should have sat 2-24 hours, and I think we ended up using the sauce after maybe an hour and a half and were completely satisfied. This makes a LOT, and it's so far lasted a week in the fridge. Worked well on the somen noodles and as a dipping sauce. Served with Takashi's somen noodles, Melissa Clark's ginger pork meatballs, and Serious Eat's smashed sichuan cucumbers.

  • Crisp-braised duck legs with aromatic vegetables

    • bktravels on November 17, 2021

      Just delicious. It's a little time consuming, but very easy and not a lot of active time. The vegetables were great. We served this with mashed potatoes and fresh peas. My husband practically swooned when he took a first bite of the braised vegetables with some potatoes. We had cocktails with a couple of cheeses to start and a nice pinot noir with dinner. Memorable.

  • Mexican chocolate tofu pudding

    • macfadden on February 17, 2017

      Unless you abstain from eating some element of regular pudding, I don't recommend this recipe. I tried it right out of the blender and thought it was disgusting. The taste of tofu (which in other contexts I don't object to at all) was very strong. After letting it chill for 30 minutes as the recipe indicates, though, I tried it again and found it had grown on me a little. It still wasn't very good and smelled a bit of tofu, but at least it was passable. I'm still surprised by all the 5 star ratings on the NYT website.

  • Thai beef salad

    • wodtke on May 07, 2015

      I've made this twice, and both times thought it was quite good. Not the most authentic recipe, I'm sure, but I like that it uses western-style leaves. Easy and fast. I used tri-tip steaks, because that's what I had, but I suspect skirt steaks would be better.

  • Shaking beef

    • mharriman on July 26, 2020

      With its subtle Asian flavors, this beef tenderloin dish (really a beef salad) was a satisfying and refreshing way to indulge in beef at the end of a hot and humid summer day. The recipe, including the marinade, was very easy and simple to prepare. If you have Asian staples on hand, you’ll be set to go. I didn’t have watercress, so used Spring Mix salad greens instead as the base for the salad. Spritzing fresh lime juice over the salad at the dinner table adds a nice dimension. Served with leftover take-out Thai fried rice.

  • Corn salad with avocado

    • mharriman on December 17, 2021

      Very tasty. I modified the ingredients to make the salad citrusy instead of spicy since I was serving it with a fairly spicy bean chili: I omitted the jalapeño pepper and chili powder since those were in the chili and we didn’t want more heat. Since it’s nearly Winter and fresh corn-on-the cob isn’t available to me, I used Whole Foods 365 brand of fire roasted frozen corn. I partially thawed the corn in the Microwave and then pan-sautéed it just briefly before offing the heat and adding the red onion and red bell pepper. I tossed everything in lime juice. Outcome was Very refreshing and a delicious accompaniment to three bean chili. Will repeat.

  • Beef tenderloin in caramelized sugar

    • mharriman on September 15, 2020

      An interesting recipe with a very strong Caramelized sugar/fish /onion sauce. I followed The directions carefully and had no trouble getting the sugar to caramelize or getting the caramelized sugar to dissolve in the nam pla, but it thickened up again towards the end of cooking the steaks. Our takeaway was it was okay but we prefer a steak with a lighter tasting sauce and one where the taste of the steak comes through more than the sauce. Served with jasmine rice, steamed broccoli, and mixed green salad. Riesling paired well with this.

  • Salmon burgers

    • mharriman on March 24, 2021

      Using very high quality salmon (I was able to use wild Alaskan coho salmon portions) made a difference In the flavor and texture outcome of my burgers compared to my previous attempts using salmon fillets. My patties were as thick as the one in the photo. Bittman's basic recipe produces a tasty burger worth repeating. Because my salmon was already cut up for burgers, I initially made patties without following Bittman’s food processor instructions, but ended up using an egg white and putting part of the mixture in my food processor to get the patties to adhere Better. Also, I refrigerated them for three hours. Pan sautéing was then a snap.

  • Stuffed pork loin with figs

    • mharriman on September 29, 2019

      Fantastic. This recipe produced a juicy, flavor-filled pork loin in an hour. I used a 1.14 pound loin, so my center was more fig than Mr. Bittman’s cut. My husband pronounced it the best pork loin meal I’ve ever made, so I’ll probably make it again :). For my version, I added red wine to the fig liquid and that added a lot of flavor to the finished sauce. I reduced the oven heat and basted every 15 minutes as instructed, which kept the pork very moist. Served with sour cream mashed potatoes and a garden salad. We have enough leftovers for a second meal. This would also make a good company meal; however, it’s not quick as the category states.

  • Olive-stuffed chicken breasts

    • mharriman on October 09, 2019

      This was just okay for us. We thought the stuffed breasts needed a sauce. The tapenade was good on its own but rolled inside the pounded breasts, it didn’t add enough flavor to get us excited. I would make this again but use a complementary sauce to jazz it up. Served the chicken over Italian rice, accompanied by steamed artichokes.

  • Chorizo and bread (Migas)

    • Rutabaga on January 15, 2020

      I found this delicious, but the kids weren't really into it. My older son ate the chorizo, but mostly left the breadcrumbs, while the younger didn't eat much at all. Perhaps it was too garlicky, or the smoked paprika was too strong for his taste? Despite that, I would make it again, as it's a great way to use very stale bread. My bread was thoroughly dried out before I soaked it, and the resulting fried bread crumbs were light and crisp. And if you like chorizo, it flavors the bread wonderfully, even though I used only half the amount of sausage called for in the recipe.

  • Chicken and chickpea tagine

    • sarahawker on February 15, 2023

      My husband made this for our Valentines dinner. It was amazing. Not sure the "essential" vanilla bean at $9 was really THAT essential though! Served with Couscous and a tabouli salad.

  • Swedish pancakes

    • anettebakes on September 19, 2014

      richer version

    • anettebakes on September 26, 2014

      Fantastic pancakes! whipping the egg whites w sugar and salt first makes for a bit more dishes but it is worth it. I changed it up with 1/8 c sugar, 1/8 c almnd flour and 3/4 c whole wheat flour.

  • Sweet potato fish cakes

    • kateastoria on March 22, 2022

      Ginger and shallot really don't cook enough. Returned the cakes to the pan and cooked further, but the flavor is pretty awful.

  • Roasted Brussels sprouts with garlic

    • christinag503 on January 22, 2015

      Current link seems to lead to a recipe for butternut squash. Correct link:

    • ndbrian on February 25, 2018

      I fried bacon and then used the grease instead of the oil to pan roast it. Then crumbled the bacon and added it about half way through roasting. Excellent.

  • Glass noodles with crab

    • Bethcote on May 24, 2015

      Love this! Tastes just like slanted door. Would be good with a bit of asian chili paste as well.

  • Japanese-style rice salad

    • dedosmagicos on September 30, 2016

      Go easy on the dressing, my salad came out soggy and it was not at all what I expected.

  • West African peanut soup with chicken

    • metacritic on November 07, 2022

      This is an absolutely easy and delicious autumnal dish. It is light, savory, slightly sweet, and replete with delicious vegetables. Well worth making. A family favorite.

  • Polenta “pizza” with mozzarella, tomatoes and basil

    • BasicStock on September 02, 2018

      This is awesome. I cooked the polenta pizza crust for 15 minutes, then added the toppings and cooked for another 10 minutes. A few nights later I made the crust again and topped it with ratatouille and shredded mozzarella. Reheats very well. Seems a perfect fit for any type of vegetable toppings and cheese combinations.

  • Provençal salmon

    • Skamper on January 02, 2020

      Love, love, love this recipe and make it often. Any type of citrus zest is delicious.

    • ChelseaP on July 08, 2022

      Wow this was good. Highly recommend if you love salmon.

  • Cabbage salad

    • LaurieO on August 05, 2018

      This is really more an idea than a recipe, but it was a great way to use up some odds and ends of cruciferous vegetables that were taking up space in the refrigerator. I dressed the salad with seasoned rice vinegar, sesame oil and a generous grinding of black pepper. It made a lovely, simple side dish to hamburgers and roasted potatoes. All ingredients on hand!

  • Chickpea tagine with chicken and apricots

    • ashallen on October 13, 2019

      I liked the cooking technique in this recipe which yielded tender, moist chicken and tender, well-flavored chickpeas. Something about the spice mixture as specified didn't quite hit it for me but that's easily adjusted.

  • Mackerel fillets simmered in soy sauce

    • ashallen on September 23, 2019

      This is a great way to cook oily, strong-tasting fish when you're not particularly interested in tasting the fish! Delicious combination of soy-garlic-ginger flavor. It's also a very quick and easy dish to pull together.

  • Raw butternut squash salad with raisins and ginger

    • Suitsme on December 13, 2020

      Wowzers! Such a simple and brilliant recipe. My husband, a butternut hater, loved this. It's made the same way as a carrot rapee and actually tastes much more like it than I expected.

  • Seared halibut with anchovies, capers, and garlic

    • chef.j on June 26, 2021

      This was fine, but not good. This seasoning overpowered the delicate fish.

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  • Language English
  • Countries United States

Publishers Text

Mark Bittman's The Minimalist column ran in the Dining section of the New York Times for more than 13 years, from September 17, 1977 until January 26, 2011. As he stated in his first column, "The Minimalist's quest [is] to create exciting dishes with the smallest number of ingredients and the least fuss."

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