Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Makeby Melissa Clark
-Gwyneth Paltrow, author of My Father's Daughter
"Fig Snacking Cake Stupendous Hummus Whatever Greens You've Got Salad/i>
"This collection of brilliantly conceived, seasonally driven recipes has quickly become one of my favorites. Easy to prepare and incredibly satisfying, this is inventive comfort food at its best. A must for any passionate home cook."
-Gwyneth Paltrow, author of My Father's Daughter
"Fig Snacking Cake Stupendous Hummus Whatever Greens You've Got Salad I want all of it! Melissa's smart, welcoming style and love of food infuse this wonderful cookbook. It's an extremely personal collection of recipes, each with its own subtle twists and original flavors, and on every page you hear Melissa's voice reassuringly guiding you around the kitchen."
-Amanda Hesser, author of The Essential New York Times Cookbook and co-founder of food52.com
Melissa Clark, New York Times Dining Section columnist, offers a calendar year's worth of brand-new recipes for cooking with fresh, local ingredients-replete with lively and entertaining stories of feeding her own family and friends.
Many people want to eat well, organically and locally, but don't know where or even when to begin, since the offerings at their local farmers' market change with the season. In Cook This Now, Melissa Clark shares all her market savvy, including what she decides to cook after a chilly visit to the produce section in the dead of winter; what to bring to a potluck dinner that's guaranteed to be a hit; and how she feeds her marathon-running husband and finicky toddler. In addition, she regales us with personal stories about good times with family and friends, and cooking adventures such as her obsessive cherry pie experimentation and the day she threw out her husband's last preserved Meyer lemon.
In her welcoming, friendly voice, Melissa takes you inside her life while providing the dishes that will become your go-to meals for your own busy days. Recipes include Crisp Roasted Chicken with Chickpeas, Lemons, and Carrots with Parsley Gremolata; Baked Apples with Fig and Cardamom Crumble; Honey-Roasted Carrot Salad with Arugula and Almonds; Quick-Braised Pork Chops with Spring Greens and Anchovies; Coconut Fudge Brownies-and much more.
Melissa delivers easy, delicious meals featuring organic, fresh ingredients that can be uniquely obtained during each particular month. It can be a real challenge to feed families these days, but Melissa's recipes and inviting writing encourage home cooks to venture outside of the familiar, yet please everyone at the table.
Fig Snacking Cake Stupendous Hummus Whatever Greens You've Got Salad I want all of it! Melissa's smart, welcoming style and love of food infuse this wonderful cookbook. It's an extremely personal collection of recipes, each with its own subtle twists and original flavors, and on every page you hear Melissa's voice reassuringly guiding you around the kitchen."Amanda Hesser, author of The Essential New York Times Cookbook and co-founder of food52.com
- Hachette Books
- Publication date:
- Sold by:
- Hachette Digital, Inc.
- NOOK Book
- File size:
- 33 MB
- This product may take a few minutes to download.
- Age Range:
- 18 Years
Meet the Author
Melissa Clark, a James Beard Foundation award winner, writes about cuisine, wine, travel for numerous publications, including the New York Times (where she writes the enormously popular "A Good Appetite" Dining Section column), Bon Appetit, Food&Wine, and Martha Stewart. Her work has also appeared in Best Food Writing 2007, and she is a regular guest on the nationally broadcast NPR's "The Takeaway." Clark has written 22 cookbooks, including Braise with Chef Daniel Boulud; The Last Course with former Gramercy Tavern pastry chef Claudia Fleming; The Deen Family Cookbook with Paula Deen; and The Skinny: How to Fit into Your Little Black Dress Forever. Clark was born and raised in Brooklyn, New York, where she now lives with her husband and daughter.
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Most Helpful Customer Reviews
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I just made the Kale with garlic and anchovies that is one of the first recipes listed in the book. Excellent. I'll be making this again. It's great that the recipe is followed by several variation ideas as well. Can't wait to try more of these great-looking recipes.
I love this book. Not only are her recipes wonderful she gives you endless options. Although I am a seasoned cook her no nonsense approach to the basics and beyound are great. My 18 year old step daughter is choosing to learn how to cook. This has been an absolut treasure for her.
I have enjoyed this whole book and have so many recipes bookmarked that I might as well just start at the front and work my way back. The author has written following the seasons and what's available at her local farmer's markets. She leads into each recipe with a personal discussion and ends with different ideas that will appeal to different tastes. I love to read a cookbook like a novel, and this is a book to curl up with and take to the kitchen.