Crispy Salt & Pepper Pork - It's a celebration of crisp and chewy textures.“ But shifting expectations isn’t the only thing that makes this recipe such a success. Clark packs a lot of smart moves in here, to play up best sides this wily cut of meat didn’t know it had—and it all happens within about 30 minutes. Serve with steamed rice, or on its own

Melissa Clark's Crispy Salt & Pepper Pork

Crispy Salt & Pepper Pork - It's a celebration of crisp and chewy textures.“ But shifting expectations isn’t the only thing that makes this recipe such a success. Clark packs a lot of smart moves in here, to play up best sides this wily cut of meat didn’t know it had—and it all happens within about 30 minutes. Serve with steamed rice, or on its own

Dutch Baby side dish with flour, parmesan and eggs--from the NY Times' Melissa Clark via KCRW's Good Food.

Dutch Baby side dish with flour, parmesan and eggs--from the NY Times' Melissa Clark via KCRW's Good Food.

In the Kitchen With: Melissa Clark’s Sticky Tamarind Chicken | Design*Sponge | Bloglovin’

In the Kitchen With: Melissa Clark’s Sticky Tamarind Chicken (Design*Sponge)

In the Kitchen With: Melissa Clark’s Sticky Tamarind Chicken | Design*Sponge | Bloglovin’

This recipe, from New York Times columnist Melissa Clark’s new cookbook, Dinner: Changing the Game (Clarkson Potter), elevates the chicken-and-potatoes standby with spicy harissa (a North African condiment that you can find in many supermarkets these days) and a drizzle of cool yogurt. “One of my all-time favorites, this sheet-pan supper has it all,” says Clark. [...]

Harissa Chicken with Leeks, Potatoes and Yogurt

This recipe, from New York Times columnist Melissa Clark’s new cookbook, Dinner: Changing the Game (Clarkson Potter), elevates the chicken-and-potatoes standby with spicy harissa (a North African condiment that you can find in many supermarkets these days) and a drizzle of cool yogurt. “One of my all-time favorites, this sheet-pan supper has it all,” says Clark. [...]

This recipe is by Melissa Clark. Tell us what you think of it at The New York Times - Dining - Food.

White Bean and Asparagus Salad with Tarragon-Lemon Dressing

Brussels Sprouts with Gin, Pancetta, Caraway, and Sherry Vinegar (SproutKraut) inspired by Melissa Clark’s Cook This Now - Home - the peche

Brussels Sprouts with Gin, Pancetta, Caraway, and Sherry Vinegar (SproutKraut) inspired by Melissa Clark’s Cook This Now - Home - the peche

Toasted Oatmeal ShortbreadPublished June 2, 2009Makes one 9-inch tart crust; 16 cookies or 1½ cups crumblesToasting the oatmeal enhances this shortbread's oaty-nutty flavor.Ingredients1/2 cup old-fashioned oatmeal, uncooked1 cup all-purpose flour1/2 cup firmly packed dark brown sugar1/2 teaspoon salt1/2 cup cold unsalted butter, cut into pieces (1 stick)InstructionsPreheat oven to 350 degrees. Spread the oatmeal on a rimmed baking sheet and toast in the oven until lightly golden and…

Recipe Box

Toasted Oatmeal ShortbreadPublished June 2, 2009Makes one 9-inch tart crust; 16 cookies or 1½ cups crumblesToasting the oatmeal enhances this shortbread's oaty-nutty flavor.Ingredients1/2 cup old-fashioned oatmeal, uncooked1 cup all-purpose flour1/2 cup firmly packed dark brown sugar1/2 teaspoon salt1/2 cup cold unsalted butter, cut into pieces (1 stick)InstructionsPreheat oven to 350 degrees. Spread the oatmeal on a rimmed baking sheet and toast in the oven until lightly golden and…

This recipe is by Melissa Clark and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.

Eggplant Parmesan Deconstructed

This recipe is by Melissa Clark and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.

NYT Cooking: With a higher ratio of broth to barley than one usually sees, and the addition of plenty of fresh baby spinach, this beef barley soup is a littler lighter than most of its kind. However, it’s still a substantial, satisfying meal that gets a heady aroma from spices (coriander, cumin and paprika) and a brightness from lemon. If you like your meals with a kick, top ...

Beef Barley Soup With Lemon

NYT Cooking: With a higher ratio of broth to barley than one usually sees, and the addition of plenty of fresh baby spinach, this beef barley soup is a littler lighter than most of its kind. However, it’s still a substantial, satisfying meal that gets a heady aroma from spices (coriander, cumin and paprika) and a brightness from lemon. If you like your meals with a kick, top ...

Melissa Clark, New York Times food columnist and author of Dinner: Changing the Game, has an 8-year-old sous-chef: her daughter, Dahlia. Their Thai-style chicken dinner is so good you’ll toss your takeout menus.

Thai Chicken Breasts with Coconut Milk & Lemongrass

Melissa Clark, New York Times food columnist and author of Dinner: Changing the Game, has an 8-year-old sous-chef: her daughter, Dahlia. Their Thai-style chicken dinner is so good you’ll toss your takeout menus.

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