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

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

NYT Cooking: This is a simple dish with few ingredients and lots of flavor. The sauce, inspired by Melissa Clark’s pasta with burst cherry tomatoes, is incredibly sweet and wraps itself around each nugget of couscous in the most delicious way. Cherry tomatoes break down in a hot pan in about five minutes, collapsing just enough to release some juice, which quickly thickens and carame...

NYT Cooking: This is a simple dish with few ingredients and lots of flavor. The sauce, inspired by Melissa Clark’s pasta with burst cherry tomatoes, is incredibly sweet and wraps itself around each nugget of couscous in the most delicious way. Cherry tomatoes break down in a hot pan in about five minutes, collapsing just enough to release some juice, which quickly thickens and carame...

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

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

Roasted chicken with figs and rosemary from Melissa Clark. (Photo: Andrew Scrivani for The New York Times)

Roasted chicken with figs and rosemary from Melissa Clark. (Photo: Andrew Scrivani for The New York Times)

NYT Cooking: 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.

NYT Cooking: 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.

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.

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.

Haitian Pork Griot Recipe - NYT Cooking                                                                                                                                                                                 More

Haitian Pork Griot Recipe - NYT Cooking More

A Genius, Speed-Demon Method for Crispy Pork Shoulder on Food52

A Genius, Speed-Demon Method for Crispy Pork Shoulder on Food52

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 | Bloglovin’

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

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

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