The Minimalist

Season 5

Mark Bittman and the Greek chef Diane Kochilas make strapatsada, an easy shredded-tomato-and-egg scramble.

Greek chef Diane Kochilas shows Mark Bittman how to prepare a traditional pie loaded with fresh greens. And in Greece, that means preparing a hand-rolled phyllo dough laced with olive oil.

At a Prairie Festival in Kansas, Mark Bittman finds out what ecologists and agro-researchers are doing to make grain agriculture more sustainable. He speaks to Wes Jackson from The Land Institute.

The Times’s Mark Bittman visited the Italian chef and author in her home and asked her to tell the story of how she first started to write cookbooks.

Julie Sahni shows Mark Bittman how to make the perfect vegetarian lentil dish.

Mark Bittman investigates the delicate art of how to perfectly boil an egg.

Chef Jean-Georges Vongerichten shares his famous recipe from ABC Kitchen.

Rich, homemade ricotta that’s done in an hour, courtesy of Mark Bittman.

Preparing edamame the way it’s served in a restaurant is a simple, five-minute task.

Jean-Georges Vongerichten shows Mark Bittman how to make fried sushi cakes with scallops, honey soy sauce and chipotle mayonnaise.

Mark Bittman demonstrates two ways to enjoy asparagus, down to the last (raw) bite.

Mark Bittman demonstrates how to make a simple shrimp dish out of ingredients found in the pantry.

The chef Frank de Carlo of Peasant shows Mark Bittman how to make an Umbrian black chickpea soup.

Mark Bittman tops roasted asparagus with a crunchy mixture of bread crumbs and cheese.

Mark Bittman makes a simple pizza with potato and rosemary.

Mark Bittman prepares a dish he brought back from Italy: a simple braise with artichokes and squid.

Mark Bittman prepares a veal stew loaded with spring vegetables.

Mark Bittman brushes grilled banana, star fruit and pineapple with homemade ginger syrup.

Mark Bittman tucks a basil leaf into sautéed scallops.

Mark Bittman braises duck with carrots, celery and onion — a simple, luxurious dish.

Mark Bittman makes a chickpea soup with (optional) sausage.

Mark Bittman braises tofu in a curry sauce.

Mark Bittman adds grapefruit to a shrimp salad with fish sauce, sugar, mint and cilantro.

Mark Bittman sautés chicken breast in olive oil.

Mark Bittman prepares simple, sophisticated bites for your holiday platter.

Mark Bittman combines greens with spicy-sweet garlic and rich, salty cheese.

Mark Bittman eschews traditional apple pie and bakes this easy apple pizza instead.

Mark Bittman poaches a filet in soy sauce and scallions.

Mark Bittman reaches back into the Minimalist vault to share one of his favorite recipes.

Mark Bittman uses an unusual root vegetable in a delicious creamy soup.

Mark Bittman reveals the secret to roasting the perfect whole chicken.

Mark Bittman cooks ratatouille, the more-difficult-to-pronounce-than-make dish of summer vegetables.

Mark Bittman makes a stew with pork that will appeal to okra lovers and haters alike.

In a recipe from the Minimalist archives, Mark Bittman tosses seared shrimp with arugula and mint to make an elegant salad that's not fussy.

Mark Bittman more than triples the greens in a punchy pasta recipe from the Minimalist archives.

Mark Bittman makes his favorite easy summer jam, which is fruitier, and less cloying, that its grocery-store counterparts.

Mark Bittman combines leeks, egg and bacon in an inventive twist on traditional carbonara.

Mark Bittman makes a salad from the Minimalist column archives that combines sweet and savory, tender and crunchy.

Mark Bittman cooks fresh clams on the grill, and a sauce to go with them.

Mark Bittman reaches back into the Minimalist vault to share one of his favorite recipes, a simple soup made with fresh ginger snap peas.

Mark Bittman makes a classic British summer dessert from an archival Minimalist recipe.

Mark Bittman makes this recipe from the Minimalist Vault, a salad of crunchy pickled cucumbers and tender scallops.

Mark Bittman makes pan-seared, spice-rubbed salmon, a recipe from the Minimalist archives.

Mark Bittman presents a technique for carving lamb shank in three easy cuts.

Mark Bittman uses oatmeal and whole wheat flour to update the classic pancake.

Mark Bittman makes easy fazzoletti ? rectangular pasta ? that is as traditional as anything else, and as delicious.