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Mark Bittman cooks a rib-eye steak using a 1,000 year old recipe
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Mark Bittman: 15-Minute Fried Herbed Chicken
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Mark Bittman makes Asparagus and Proscuitto Roll-Ups
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Mark Bittman makes Stir-Fried Shrimp with Chestnuts
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Mark Bittman and Jim Lahey try to improve the no-knead bread recipe.
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Mark Bittman cooks Matambre: Stuffed Flank Steak
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Mark Bittman Makes Chickpea Salad with Ginger
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"Home for the Holidays," The Neistat Brothers entertain.
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Mark Bittman Makes Chard Stuffed With Risotto
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Mark Bittman makes Mexican ice pops with the mini-Minimalist
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Mark Bittman turns a familiar Japanese appetizer into something new
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Mark Bittman makes a sandwich of two chicken breasts and sauteed greens
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Mark Bittman, a k a The Minimalist, Makes Bourbon Apple Cake
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Mark Bittman Prepares Stir-Fried Shrimp With Black Beans
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Octopus, Galician Style:
Mark Bittman makes octopus accessible to those who might be squeamish.
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Roasted Tomato Soup: Mark Bittman and a guest celebrity chef make an off-season tomato soup.
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Quenching Your Thirst in Vietnam:
Join Neil Katz as he explores the different beverages of Vietnam.
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Of Men and Meat: 350 men consume 500 pounds of tenderloin in less than an hour.
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Mark Bittman Prepares Hummus With Sun-Dried Tomatoes
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Mark Bittman Makes Pecan Pie - With Walnuts
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Scallops With Cream and Basil by Mark Bittman
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Cupping Joe: Nicholas Kirby of 9th Street Espresso on the art of cupping.
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Mark Bittman Demystifies an Old Favorite, Pancakes
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Mark Bittman outfits a kitchen for less than $300
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The Minimalist Mark Bittman makes Big Red’s Risotto
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Mark Bittman makes scones at Tartine Bakery in San Francisco
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