Spaghetti With Garlicky Bread Crumbs and Anchovies
NYT Cooking: This is a take on a classic dish from Southern Italy that tosses pasta with toasted, seasoned bread crumbs called pangrattatto. In this version, the bread crumbs are sautéed in olive oil with garlic and anchovies until golden and crisp, and the pasta is coated with egg yolks, hot sauce and Asian fish sauce for creaminess and depth. You can make the bread crumbs up ...
15 Ways Melissa Clark & A Sheet Pan Can Rescue Dinner
15 Ways Melissa Clark & A Sheet Pan Can Rescue Dinner on Food52
Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce
Meatballs are not the kind of thing one would usually think of as quick-and-easy-dinner fare All that rolling and frying can take forever, making meatballs a weekend project for a leisurely afternoon There are, however, shortcuts — if you can suppress your perfectionist urges
Melissa Clark's Seared Broccoli and Potato Soup
Melissa Clark's Seared Broccoli and Potato Soup. Dairy free and amazing. Add a parmesan rind for deep flavor.
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’
Chickpea Stew With Orzo and Mustard Greens
NYT Cooking: A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese. You can vary the vegetables to use what you’ve got. Here, I keep to the basics, adding carrots for sweetness, fennel or celery for depth, cherry tomatoes for looks. Tender greens, wilted into the bubbling mixture at the end, are optional, but they do add a bright, almost%...
Broiled Fish With Lemon Curry Butter
NYT Cooking: Broiled fish fillets topped with a little butter and a squirt of lemon is a quick, easy weeknight staple. But when the butter is spiked with plenty of garlic, a jolt of curry powder and piquant fresh ginger, then brightened with fresh herbs, it becomes a superb, company-worthy dish that still cooks in under 10 minutes flat. Use your favorite fish here
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. [...]
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 ...