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

15 Ways Melissa Clark & A Sheet Pan Can Rescue Dinner

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

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%...

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%...

NYT Cooking: Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to…

Spicy Ginger Pork Noodles With Bok Choy

NYT Cooking: Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to…

This Genius, Crazy-Good Roast Chicken Has a Funny Little Secret on Food52

This Genius, Crazy-Good Roast Chicken Has a Funny Little Secret

This Genius, Crazy-Good Roast Chicken Has a Funny Little Secret on Food52

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)

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)

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

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)

Melissa Clark's Roasted Broccoli with Shrimp - The Wednesday Chef

Melissa Clark's Roasted Broccoli with Shrimp - The Wednesday Chef

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,

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 Seared Broccoli and Potato Soup. Dairy free and amazing. Add a parmesan rind for deep flavor.

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.

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...

Israeli Couscous with Sautéed Cherry Tomatoes and Basil

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...

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