/ Source: TODAY recipes
Food writer Mark Bittman’s “The Minimalist” column — published in The New York Times since 1997 — is coming to an end, but his smart writing and appealing recipes are not. Bittman will continue to share recipes in The New York Times Magazine, and he’ll write a weekly opinion column about food for the Times.
Here are three of Bittman’s “greatest hits” recipes from “The Minimalist” era: spaghetti with fried eggs; black cod broiled with miso, and Mexican chocolate tofu pudding. All of them are super-easy to make — and fun to eat.
