15 Ways Melissa Clark & A Sheet Pan Can Rescue Dinner
15 Ways Melissa Clark & A Sheet Pan Can Rescue Dinner on Food52
Chickpea Stew With Orzo and Mustard Greens
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
Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home If you don’t have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger’s pungency
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; any mild fille...
In the Kitchen With: Melissa Clark’s Sticky Tamarind Chicken (Design*Sponge)
Food writer and cookbook author Melissa Clark’s name is synonymous with easy-to-make, delicious food, in my book. When I heard the news that Melissa’s new book, Dinner, would be coming out this year,
Melissa Clark's Really Easy Duck Confit
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Roasted Figs and Chicken for a Sweet (and Savory) New Year
Roasted chicken with figs and rosemary from Melissa Clark. (Photo: Andrew Scrivani for The New York Times)
This recipe is by Melissa Clark and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
There’s no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. (Photo: Andrew Scrivani for The New York Times)
Couscous Salad With Dried Apricots and Preserved Lemon
NYT Cooking: While summer is still with us, you can serve any vegetable-laden dishes you’ve been enjoying all season alongside your meat. Or for something different, I offer a couscous and dried apricot salad dressed with preserved lemon and plenty of herbs.<br/>If you can’t find any preserved lemons, and can spare a few weeks, <a href="http://cooking.nytimes.com/recipes/1016212-preserved-lemons">here...