Melissa clark

Recipe Review: Melissa Clark’s DIY Maraschino Cherries — Straight Up Cocktails

Recipe Review: Melissa Clark’s DIY Maraschino Cherries — Straight Up Cocktails

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15 Ways Melissa Clark & A Sheet Pan Can Rescue Dinner on Food52

15 Ways Melissa Clark & A Sheet Pan Can Rescue Dinner

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

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

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

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 ...

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,

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,

NYT Cooking: Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it’s optional if you’re not a yogurt sauce fan. Feel free to double the recipe if you’re feedi...

Roasted Chicken With Potatoes, Arugula and Garlic Yogurt

NYT Cooking: Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it’s optional if you’re not a yogurt sauce fan. Feel free to double the recipe if you’re feedi...

NYT Cooking: This is a substantial tart with a crunchy, whole-grain dough. Don’t be put off by the yeast in the dough. It makes it both airy and crisp, and isn’t at all hard to handle. You don’t even need a mixer; this dough comes together quickly and easily by hand. For the most complex flavors, use a variety of different types of mushrooms, though just one kind is fine ...

Roasted Mushroom and Butternut Squash Tart

NYT Cooking: This is a substantial tart with a crunchy, whole-grain dough. Don’t be put off by the yeast in the dough. It makes it both airy and crisp, and isn’t at all hard to handle. You don’t even need a mixer; this dough comes together quickly and easily by hand. For the most complex flavors, use a variety of different types of mushrooms, though just one kind is fine ...

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. This recipe keeps to the basics, adding carrots for sweetness, fennel or celery for depth, cherry tomatoes for looks. (Photo: Evan Sung for NYT)

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. This recipe keeps to the basics, adding carrots for sweetness, fennel or celery for depth, cherry tomatoes for looks. (Photo: Evan Sung for NYT)

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