I love Mark Bittman and his recipe blog and books. Sadly, his NYT "Minimalist" column just came to a close about a month ago, but he still keeps writing.
Came across this today, which will appear in next Sunday's NYT paper: Creamy, Brothy, Earthy, Hearty
This is typical of his approach to writing about cooking. Rather than strict recipe instructions, he gives loose, brief paragraphs about what you should do to make good, simple food. It makes it seem very un-intimidating.
Skimming this article today, it looked like a good challenge. 12 simple soups that should not be hard to make on a random weeknight. Makes me feel like I should try them all....
Will post more if I do :)
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