When Mark Bittman retired his “Minimalist†column from the New York Times, foodies across America heaved a sigh. Who could possibly replace Bittman?
Fortunately, food writer, caterer, and cook Melissa Clark has stepped into his shoes and his slot at the New York Times, and her new food blog is every bit as informative, down-to-earth, and trustworthy as Bittman’s was.
Try her recipe for roasted butternut squash and rutabaga soup with fresh sage, parsley, and thyme. Creamy, healthy, and sure to keep you warm on a cold January night, this soup is the perfect way to enjoy your root vegetables and your fresh herbs. Thanks, Melissa.
