6 Comments

  1. sharkitect said...

    Shrimp with Green Sauce. I used to make this once a week when I had the parsley bush in the backyard. Making stock from the shrimp peels is also genius. http://nyti.ms/gKnRjN

  2. Steven Zussino said...

    Your no knead bread! http://www.nytimes.com/2006/11/08/dining/08mini.html

  3. PhoenixWomanMN said...

    1) Indoor beer can chicken. One can froof it up with all sorts of stuff, but really, all you have to do is this: a) Preheat oven to 350F. b) Open can of beer and pour off 3/4 thereof into a glass for later (or other) use. c) Grab a whole dressed chicken, minus innards, and grease inside and out with edible lubricant of your choice (olive oil, drawn butter, etc.). d) Shove open end of can up bird’s butt. e) Set bird, can and all, onto roasting pan and put on lowest oven rack for 75 to 90 minutes. f) Serve and enjoy.2) Peanut-vinegar cabbage salad. a) Chop one head of cabbage as you would for slaw (this takes thirty seconds). b) Heat 4 tbsp. peanut butter (creamy or chunky) in microwave until liquid (this also takes thirty seconds). c) Mix with equal amount of vinegar (style points if you use Japanese rice vinegar). d) Toss in bowl with chopped cabbage. Elegant, delicious, easy.

  4. Jennifer Hanson said...

    My all-time favorite Minimalist recipe is the Pork Cutlet with Miso Sauce. Not only is it a wonderful recipe as is, but it lends itself to improvisation and variation. I have had lots of great dinners by using that recipe as a template. Thanks so much for concocting it!

  5. Haley Harmon said...

    I’m doing a little tribute to your favorite recipes by painting them this week!I started with the Braised Squid with Artichokes.I would be honored if you would check it out.http://www.donteatthepaintings.com/?p=223

  6. Matangi Priya Bala said...

    I just made the less egg/more vegetable frittata for lunch, and it was awesome. My five year old son turned up his nose at it AT FIRST. After one bite, he was hooked. I think I will be making this for quick weeknight dinners frequently. What a treat, thanks!

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