You’ve probably already seen this–Mark Bittman is stepping out of his role as The Minimalist at the New York Times.
I don’t agree with some of his recipes. Desserts with more butter than they really require to be good, expensive Italian hazerai (Yiddish for “that greasy pig stuff”) in a lot of the food, and too much reliance on salt as a flavoring, though he’s nowhere near restaurant-standard. To my mind, these could use a remake. I also don’t think Bittman always walks the walk when it comes to touting nonmeat meals and affordable, commonsense ingredients.
But you can’t fault his enthusiasm and you definitely can’t fault his sense of fun on video. I don’t really think he’ll be able to parlay his next NY Times gig, on food politics and the like, into personal parodies of Blue Man Group, The Thin Man’s Return (He Couldn’t Resist the Spaghetti), or Legend of the [you-name-it Kung Fu] Master.
But I could always be wrong. In the meantime, he’s given us more loose-jointed “101 variations” kinds of roundups for summer salads, Thanksgiving side dishes, etc. than almost anyone else and has written two gigantic tomes on How to Cook Everything –even though I’m not sure I’d really want to cook everything. I mean, everything? Too many dishes to wash. Makes me tired just thinking about it.