NYT's The Minimalist (Video)

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.