200+ inventive yet straightforward recipes that will make anyone a better and more confident cook, from a James Beard Award–winning chef
“Everything I want for my dinner—dishes which are familiar but fresh, approachable but exciting.”—Yotam Ottolenghi
Dinner has the range and authority—and Melissa Clark’s trademark warmth—of an instant classic. With more than 200 all-new recipes, Dinner is about options: inherently simple recipes that you can make any night of the week.
Each recipe in this book is meant to be dinner—one fantastic dish that is so satisfying and flavor-forward it can stand alone—maybe with a little salad or some bread on the side. This is what Melissa Clark means by changing the game. Organized by main ingredient—chicken, meat, fish and seafood, eggs, pasta and noodles, tofu, vegetable dinners, grains, pizza, soups, and salads that mean it—Dinner covers an astonishing breadth of ideas about just what dinner can be. There is something for every mood, season, and the amount of time you have: sheet pan chicken laced with spicy harissa, burgers amped with chorizo, curried lentils with poached eggs, to name just a few dishes in this indispensable collection. Here, too, are easy flourishes that make dinner exceptional: stir charred lemon into pasta, toss creamy Caesar-like dressing on a grain bowl.
Melissa Clark’s mission is to help anyone, whether a novice or an experienced home cook, figure out what to have for dinner without ever settling on fallbacks.
Anyone seeking a cookbook for a 2016 time capsule should consider this volume by New York Times food writer and columnist Clark, which is designed to render evening meals enticing without excessive effort. It includes many of-the-moment ingredients, methods, and catchphrases, crispy chicken skin croutons in a roasted chicken salad, pizza crust based on dough used at Brooklyn pizzeria Franny's, shades-of-Ottolenghi za'atar chicken with lemon yogurt, and a quinoa dish dressed with pomegranate molasses. A chapter titled "The Grind" includes coconut kafte kebabs, and seared sausage and rhubarb. Another on big salads features an escarole salad with crispy piment n chickpeas and a runny egg. The green pea guacamole recipe that caused an uproar when it was published in the Times (President Obama weighed in via Twitter) also appears. Clark has skills beyond taking the temperature (with an instant-read thermometer, no doubt) of the eating zeitgeist: she is a crack recipe writer. Sharp, easy-to-follow instructions and helpful spreads on subjects such as cooking grains and using canned and dried beans round out this excellent volume.