Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make

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More About This Book

Overview

“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.

Editorial Reviews

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Melissa Clark's cookbook career began when a friend asked her to write one with a pressing deadline. That was 32 cookbooks ago. Now this James Beard and Julia Child Award-winner is one of the New York Times most popular food columnists and the author of a new recipe book with an extraordinarily inviting personal flair. Clark's emphasis in Cook This Now is on healthy meals with fresh, local, seasonal ingredients. Her 125 homey, seasonal creations refuse to sit on some abstract kitchen counter; Clark situates within the lives of her self, her marathoner husband and her finicky eater toddler daughter. One cookbook you won't forget.

Publishers Weekly
Veteran cookbook author, James Beard recipient, and New York Times food columnist, Clark presents readers with 120 recipes organized by season and month. With a candid opening essay on weekly trips to her local NYC farmers’ market in the dead of winter—think frosty fingers, and ice-topped milk—Clark sets the course for this down-to-earth, realistic guide to cooking throughout the year, finding and highlighting seasonal gems in mains, side dishes, and desserts. Numbered steps guide home cooks through recipes ranging from the simple and quick— August’s A Perfect Tomato Sandwich, June’s Green Peach Salad with Lime and Basil, and March’s Spicy Black Beans with Chorizo and Jalapeños—to simple and slow cooked—September’s Braised Pork Ribs with Green Tomato, Orange, and Thyme, and November’s Ham Bone, Greens and Been Soup. “What Else?” sections feature bulleted tips at the end of recipes such as how to turn a stew into a soup and substituting canned beans for dry, while “A Dish By Another Name” headers lead readers to easy recipe variations. Even with a multitude of cooking-by-season titles in the marketplace, the author’s inspiring use of fresh ingredients and flexible attitude toward cooking make this a solid addition to any kitchen cookbook shelf. (Oct.)
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Kirkus Reviews
Delightful seasonal recipes from popular New York Times food columnist Clark (In the Kitchen with a Good Appetite, 2011, etc.). More people are choosing local, organic food over mass-produced products, but knowing how to prepare each season's fresh offerings can be overwhelming. Clark takes the guesswork out of succulent, healthy cooking with 120 creative, easy-to-peruse recipes. The author divides recipes by season and individual month, with dishes that include starters, entrees, sides and desserts. Clark highlights a variety of fresh ingredients, including Tuscan kale, sweet potatoes and rhubarb. Alongside the recipes, the author adds personal anecdotes from her own family of picky eaters. Additional segments, such as "What Else?" and "A Dish by Another Name," offer advice, such as suggestions for substitutions if the dish is being prepared out of season or tips on how to tenderize free-range farmers' market chicken legs, which can be more muscular than sedentary, factory-raised meat. Among the highlights of the book: the winter-hearty Port Wine-Braised Oxtails or Short Ribs; the spring-like Green Poached Eggs with Spinach and Chives; summery Maple Blueberry Tea Cake with Maple Glaze; and the autumnal Stupendous Hummus, which urges the use of dried chickpeas instead of canned for a fuller flavor. Delicious multicultural dishes like Israeli Couscous and bonus recipes from the author's previous cookbook add additional variety. A pleasurable collection for cooks of all skill levels.

Product Details

  • ISBN-13: 9781401323981
  • Publisher: Hyperion
  • Publication date: 10/4/2011
  • Pages: 416
  • Sales rank: 25,117
  • Product dimensions: 7.42 (w) x 9.56 (h) x 1.22 (d)

Meet the Author

Melissa Clark
Melissa Clark

Melissa Clark, a James Beard Foundation award winner, writes about cuisine, wine, and travel for numerous publications, including the New York Times (where she writes the enormously popular "A Good Appetite" Dining Section column), Bon Appétit, Food & Wine, and Martha Stewart. Her work has also appeared in Best Food Writing 2007, and she is a regular guest on NPR's national broadcast The Takeaway and a contributor to Gilt Taste. Clark has written thirty-two cookbooks, including In the Kitchen with A Good Appetite; 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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Sort by: Showing all of 6 Customer Reviews

  • Posted December 13, 2011

    Love it

    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.

    0 out of 1 people found this review helpful.

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  • Anonymous

    Posted November 15, 2011

    Yum!

    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.

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  • Anonymous

    Posted November 14, 2011

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  • Posted November 9, 2011

    Wonderful and classy!

    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.

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  • Anonymous

    Posted March 8, 2012

    No text was provided for this review.

  • Anonymous

    Posted November 14, 2011

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