Things are crazy busy this morning, and I will have a post up this afternoon with a new recipe (with pictures!). Until then, I thought I would share an episode of Mark Bittman’s The Minimalist series.
I know that a lot of foodies are a bit… apathetic toward Bittman. But they are wrong. As a writer for the New York Times and a national best-selling cookbook author, he’s allowed hundreds of thousands of people to know their food a bit better. If you’re looking for a proper introduction to both the writer and the kitchen, his How to Cook Everything is a top-notch resource. Expansive but efficient, easy to follow recipes with numerous ideas for alternative preparations, and a writer who knows how to be engaging without losing the information.
In this episode of The Minimalist, Bittman shares an unusual idea for breakfast: