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The Minimalist at The New York Times by Mark Bittman

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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.

  • 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.

  • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • Roasted Brussels sprouts with garlic

    • christinag503 on January 22, 2015

      Current link seems to lead to a recipe for butternut squash. Correct link: http://www.nytimes.com/2010/11/17/dining/17minirex2.html?ref=dining

    • 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.

  • 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.

  • 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!

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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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