The Minimalist Makes His Exit

[supernova]

This is Mark Bittman's last column under that title. But don't worry, he will still be writing. It is a nice swansong for this endeavor though.

The Minimalist Makes His Exit




TODAY marks the exit of The Minimalist from the pages of the Dining section, as a weekly column at least. There may be return appearances, but the unbroken string of more than 13 years and nearly 700 columns ends here. (I’m not leaving the Times family; more about that in a minute.)

Sooner or later, a weekly column starts to turn into a body of work. This one charts the history not only of my personal development in the kitchen, but of recent cooking trends. So indulge me while I toast The Minimalist with a Champagne cocktail — developed with help from the bartender Jim Meehan, it is appropriately celebratory and bittersweet — and a few reflections.

The Minimalist first appeared on Sept. 17, 1997. It was the brainchild of Rick Flaste, who created the Dining In/Dining Out section (now the Dining section); Trish Hall, my on-and-off editor; and me. It was conceived as a successor to Pierre Franey’s classic 60-Minute Gourmet column, but with a less French, more modern, less chef-y sensibility. In addition, Rick wanted the recipes to be “smart,” and although I couldn’t quite figure out what that meant, I tried to please him.

...
I could say it more succinctly: The column’s goal, my job, has been to help make home cooking more accessible.

http://www.nytimes.com/2011/01/26/dining/26mini.html?pagewanted=1&_r=1&ref=dining

Video Gallery The Minimalist's Greatest Hits: http://www.nytimes.com/interactive/2011/01/26/dining/20110126-bittman.html?ref=dining

[elleng]

1. Thanks for posting this, super;

saw it, but didn't have the heart to post.

[Tesha]

2. So I'm not the only one

... who can't wait for Wednesdays each week. I love his philosophy..
Keep it simple, use good ingredients, try new things, nothing's sacred.

I will really miss him.

[Warpy]

3. Bittman is the closest thing to a food guru I've ever had

His lecture on TED is outstanding. I think I've posted it here before, so I won't do it again. If you haven't seen it, it's worth watching.

The tortillitas with shrimp are just amazing for something with so few ingredients. I need to do them again and soon.

[Retrograde]

4. Flatbread with cauliflower

is one of my favorite recipes from his column. I also waited for Wednesdays just for his column.

It's not like he died or something, just won't be writing weekly. Maybe he can write for the Sunday mag now.