Dinner: Changing the Game

Dinner: Changing the Game


$31.49 $35.00 Save 10% Current price is $31.49, Original price is $35. You Save 10%.
View All Available Formats & Editions
Members save with free shipping everyday! 
See details


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.

Product Details

ISBN-13: 9780553448238
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 03/07/2017
Pages: 400
Sales rank: 41,596
Product dimensions: 8.20(w) x 10.00(h) x 1.30(d)

About the Author

Melissa Clark is a staff writer for the New York Times, where she writes the Food section’s popular column, “A Good Appetite” and stars in a weekly complementary video series.  The recipient of both IACP and James Beard awards, Clark appears frequently on “Today” and on public radio. She lives in Brooklyn with her husband and daughter.

Read an Excerpt

Introduction One of the most thrilling moments of culinary discovery in my life was when, at age 16, a friend and I took ourselves out to dinner at a “fancy” restaurant with our babysitting money.

We were paying. We were without any grown-ups. And we could eat anything we wanted.

For the first time in my life, I didn’t have to order a “proper meal.” I didn’t even have to get an entrée. What I craved was two appetizers, the crab salad and the rustic pâté. Then my friend and I split three desserts. It felt both rebellious and liberating, and very adult.

I think these days a lot of us eat this way at restaurants, putting meals together from a variety of small plates and side dishes and splitting entrées and desserts. We aren’t afraid to mix it up to get what we really want.

But at home, dinner still often means a protein and two sides. A meat-and-two-veg. And this can make cooking dinner night after night a challenge because it ignores our evolution as a food culture. That’s not how most of us eat—or want to eat—on a daily basis. Today’s dinner can take a lot of different forms. But the conundrum for cooks is that we haven’t defined what those forms are. So it’s left many of us struggling in a void between what we think a proper meal should be, and what we actually want to cook and eat for dinner.

But the fact that our collective tastes have changed is a boon for the cook, an excuse to get creative. We’ve fallen love with all kinds of diverse ingredients: preserved lemons, kimchi, miso, quinoa, pork belly, panko. And now that these ingredients are becoming more available, they can become kitchen staples, expanding our horizons once we figure out how we like to use them.

And they’re a path out of the tyranny of a perfectly composed plate with three distinct elements in separate little piles. The chicken, the carrots, the rice. The meatloaf, the mashed potatoes, the peas. At least for me, even more pleasing is a giant salad filled with oozing, creamy Burrata cheese, ripe juicy tomatoes, and peaches (page 344). Serve it with a baguette you picked up on the way home or squirreled away in your freezer, and maybe some salami and that’s all you need for a meal. Likewise, a grain bowl made from brown rice or red quinoa and topped with corn, black beans, and avocado (page 278), or fried tofu and kimchi (page 328). Or how about curried lentils with runny eggs and cool spiced yogurt (page 243)? Or a simplified chicken pho with rice noodles and crispy chicken skin (page 324)?

These are one-pot (or bowl) meals that reach a very high bar, both in terms of taste and also preparation. Less is more here. More flavor, less work.

That’s what this book is about. It’s designed to help you figure out what to make for dinner without falling back on what you’ve eaten before. It’s about giving you options, lots of options. Are you a vegetarian or just a vegetable lover? I’ve got you covered. A die-hard meat lover? A fish enthusiast? A pasta aficionado? A culinary explorer ready to take on a challenge? Or the kind of cook who wants to revel in the comforting and familiar, but with a twist—a dash of Sriracha, a sprinkling of Turkish chile, a spoonful of minced preserved lemon or Indian lime pickle. Adding flavor in unexpected ways using condiments makes dinner better, but without any extra work once you’ve stocked your pantry (see pages 17-19). And the payoff is exponential.
In these pages, it’s all here for you.

Harissa Chicken with Leeks, Potatoes, and Yogurt

One of my all-time favorites, this sheet-pan supper has it all—spicy harissa-laced roasted chicken; sweet, browned leeks; crunchy potatoes; plus a cool garnish of salted yogurt and plenty of fresh bright herbs. It’s a little lighter than your average roasted chicken and potatoes dinner, and a lot more profoundly flavored.

The key here (and with all sheet-pan suppers) is to make sure the ingredients can all cook together on the same pan. This means cutting sturdy, denser things into smaller chunks that will cook at the same rate (chicken, potatoes), and adding the more delicate ingredients (here, the leeks) toward the end so they don’t burn. Another important note: don’t overpopulate the pan. You need to leave space between things so ingredients can brown and crisp rather than steam. If you want to double the recipe to feed six, you can, as long as you spread everything out in two pans rather than crowding them in one.

1 1/2 pounds bone-in, skin-on chicken thighs and drumsticks
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1 × 1/2-inch chunks
3 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons harissa
1/2 teaspoon ground cumin
4 1/2 tablespoons extra-virgin olive oil, plus more as needed
2 leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half-moons
1/2 teaspoon grated lemon zest
1/3 cup plain yogurt, preferably whole-milk (if using Greek, thin it down with a little milk to make it drizzle-able)
1 small garlic clove
1 cup mixed soft fresh herbs such as dill, parsley, mint, and/or cilantro leaves Fresh lemon juice, as needed
1. Combine the chicken and potatoes in a large bowl. Season them with 2 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. In a small bowl, whisk together the harissa, cumin, and 3 tablespoons of the olive oil. Pour this mixture over the chicken and potatoes, and toss to combine. Let it stand at room temperature for 30 minutes.
2. Meanwhile, in a medium bowl, combine the leeks, lemon zest, ¼ teaspoon of the salt, and the remaining 1 1/2 tablespoons olive oil.
3. Heat the oven to 425°F.
4. Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet, and roast for 20 minutes. Then toss the potatoes lightly, and scatter the leeks over the baking sheet. Roast until the chicken is cooked through and everything is golden and slightly crisped, 20 to 25 minutes longer.
5. While the chicken cooks, place the yogurt in a small bowl. Grate the garlic clove over the yogurt, and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
6. Spoon the yogurt over the chicken and vegetables in the baking sheet (or you can transfer everything to a platter if you want to be fancy about it). Scatter the herbs over the yogurt, drizzle some olive oil and lemon juice over the top, and serve.


Excerpted from "Dinner"
by .
Copyright © 2017 Melissa Clark.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Introduction 13


Salt & Pepper Roasted Chicken 24

Roasted Sumac Chicken with Plums 25

Smoky Paprika Chicken with Crispy Chickpeas, Roasted Lemon, and Baby Kale 26

Chile-Rubbed Spatchcocked Chicken with Avocado Ranch Dressing 28

Caramelized Lemon Chicken 29

Chicken & Grapes with Sherry Vinegar 30

Speedy Roasted Chicken with Garlic, Rosemary, and Mustard 32

Sweet Garlic Chicken with Wilted Chard 33

Garlic-Chile Chicken Breasts with Cucumbers and Green Ginger Sauce 35

Colombian-Style Chicken with Corn, Avocado, and Lime 37

Thai Chicken Breasts with Coconut Milk and Lemongrass 38

Mustard Chicken Breasts with Ginger and Tangerine 39

Crispy Chicken Cutlets with Kumquats and Cranberries 40

Vietnamese Ginger Chicken 42

Pomegranate Chicken Breasts with Walnut Butter 43

Sesame Chicken with Cashews and Dates 45

Anchovy Chicken with Lemon and Capers 46

Sake-Steamed Chicken 47

Sticky Tamarind Chicken with Crisp Lettuce 48

Harissa Chicken with Leeks, Potatoes, and Yogurt 51

Coriander Seed Chicken with Caramelized Brussels Sprouts 52

Faux-Tandoori Chicken 53

Blood Orange Chicken with Scotch Whiskey and Olives 54

Za'atar Chicken with Lernon Yogurt 57

Pizza Chicken with Pancetta, Mozzarella, and Spicy Tomatoes 58

Coconut Curry Chicken with Sweet Potatoes 61

Meat: Pork, Beef, Veal, Lamb, Duck & Turkey

Herb-Marinated Steak with Lemon 64

Vietnamese-Style Skirt Steak with Herb and Noodle Salad 65

Jalapeño-Honey Steak with Cilantro and Lime 67

Cuban Flank Steak with Lime and Fresh Mango 68

Korean-Style Stir-Fried Beef (Bulgogi) 71

Turkish Lamb Chops with Sumac, Tahini, and Dill 72

Georgian Lamb Kebabs with Dill Sauce 75

Anchovy Lamb Chops with Capers and Garlic 76

Lamb Stew with Barley and Leeks 77

Spicy Stir-Fried Cumin Lamb 78

Seared Pork or Veal Chops with Peas, Scallions, and Pancetta 81

Peachy Pork or Veal with Pomegranate Molasses and Charred Onion 82

Crispy Salt & Pepper Pork 85

Kimchi Pork Chops with Kale 86

Duck Satay with Peanut Sauce 87

Seared Duck Breasts with Plums and Gararn Masala 88

Five-Spice Duck Breasts with Crisp Potato Cakes 90

Roasted Turkey Breast with Rosemary and Anchovies 91

Pork Scallopini with Sage, Black Pepper, and, Apples 92

Braised Turkey Legs with Cranberries, Soy Sauce, Star Anise, and Sweet Potatoes 95

The Grind

Chorizo Pork Burgers with Grilled Honey Onions and Manchego 99

Marmalade Meatballs with Cider Vinegar Glaze 100

Ginger Pork Meatballs with Cilantro and Fish Sauce 101

Cumin-Chicken Meatballs with Green Chile Sauce 102

Kibbe-Style Lamb Meatballs with Herbed Yogurt 104

Coconut Kofte Kebabs 105

Thai Lettuce Wraps 106

Spicy Pork & Black Bean Chili with Sage and White Cheddar 108

Sweet Peppers & Sausages with Ricotta Salata and Fresh Oregano 109

Seared Sausage & Rhubarb with Swiss Chard 111

Roasted Sausage & Cauliflower with Cumin and Turkish Pepper 112

Fish & Seafood

Miso-Glazed Salmon with Brown Sugar 116

Anchovy Salmon with Chive Hatter 117

Vietnamese Caramel Salmon 119

Slow-Roasted Tuna with Harissa and Olives 121

Swordfish with Lemon, Chile, and, Fennel 122

Roasted Hake with Crispy Mushrooms 123

Branzino with Grapefruit and Rustic Olive-Gaper Tapenade 124

Fish Tacos with Red Cabbage, Jalapeño, and Lime Slaw 127

Thai-Style Shrimp Balls with Napa Cabbage 128

Spicy Roasted Shrimp with Eggplant and Mint 131

Red Coconut Curry Shrimp 132

Garlicky Calamari with Basil, Chile, and Lime 133

Shrimp Banh Mi 134

Sardine Crostini with Seared Tomatoes 136

Soft-Shell Crabs with Lime Salsa Verde 137

Spiced Crab & Corn Cakes with Coriander Yogurt 139

Warm Squid Salad with Cucumber, Mint, and Aioli 141

Steamed Clams with Spring Herbs and Lime 142

Thai-Style Mussels with Coconut and Lemongrass 145


Fried Eggs with Chiles, Tamarind Sauce, and Crispy Shallots 150

Olive Oil-Fried Eggs with Scallions, Sage, and Turkish Red Pepper 151

Shakshuka with Golden Tomatoes and Goat Cheese 152

Spanish Tortilla with Serrano Ham 154

Chilaquiles with Tomatillo Salsa and Baked Eggs 155

Eggs Poached in South Indian Purgatory 156

Green Eggs, No Ham (Baked Runny Eggs with Spinach, Leeks, and Feta) 157

Japanese Omelet with Edamame Rice 159

Asparagus Frittata with Ricotta and Chives 160

Gruyère Frittata with Caramelized Onions 161

Scallion Frittata Crostini with Olives and Herbs 163

Scrambled Eggs with Roasted Green Chiles and Cheddar 164

Frogs & Toads in a Hole 165

Scrambled Eggs with Smoked Fish and Cream Cheese 167

Egg Crostini with Radish and Anchovy 168

Herbed Parmesan Dutch Baby 171

Pasta & Noodles

Stovetop Mac & Cheese 174

Stovetop Fusilli with Spinach, Peas, and Gruyère 175

Penne with Parmesan, Fresh Ricotta, and Black Pepper 176

Summer Spaghetti with Uncooked Tomato Sauce, and Ricotta 177

Cacio e Pope with Asparagus and Peas 179

Fettuccine with Spicy Anchovy Bread Crumbs 180

Pappardelle Bolognese with Lentils and Sausage 181

Fusilli with Burst Cherry Tomatoes, Mint, and Burrata 182

Farro Pasta with Zucchini, Mint, and Ricotta Salata 185

Orecchiette with Broccoli Rabe and Almonds 187

Penne & Brussels Sprouts with Bacon and Pecorino 188

Fried Lemon Pasta with Chile Flakes 189

Fusilli & Roasted Cauliflower with Capers 190

Pappardelle with Chicken Livers and Rosemary 193

Pasta Carbonara Torte with Tomatoes and Sage 194

Lemony Pasta with Chickpeas and Parsley 196

Spicy Pork Noodles with Ginger and Baby Bok Choy 197

Coconut Rice Noodles with Ginger and Eggplant 199

Shrimp Pad Thai with Sugar Snap Peas and Basil 200

Cold Sesame Noodles with Celery Salad 202

Vietnamese Rice Noodles with Daikon Radishes and Cucumbers 205

Tofu (& A Touch of Seitan)

Stir-Fried Tofu with Summer Squash, Basil, and Coconut 209

Sweet & Sour Tofu with Corn 210

Stir-Fried Tofu with Spring Vegetables 212

Boasted Tofu with Broccoli Rabe and Garlic 213

Maple-Roasted Tofu with Winter Squash 215

Pomegranate Roasted Tofu with Eggplant and Toasted Cumin 216

Mapo Tofu with Mushrooms and Pork 217

Crispy Tofu with Ginger and Spicy Greens 219

Tofu Spactzle and Gruyère Gratia 220

Red Curry & Coconut Tofu with Cherry Tomatoes and Green Beans 221

Chile & Ginger-Fried Tofu Salad with Kale 223

Seared Tofu with. Bacon, Shiitakes, and Chives 224

Thai-Style Shredded Tofu with Brussels Sprouts 225

Shredded Tofu with Spicy Ground Chicken, and Edamame 227

Seitan Enchiladas with Cheese and Pickled Jalapenos 228

Beans, Legumes & Vegetable Dinners

One-Pot Mujadara with Crispy Leeks and Spinach 234

Sweet Potato Dhal with Coconut 235

Red Lentil Dhal with Spiced Brown Butter and Yogurt 236

Tomato Dhal with Mango Pickle 238

Tomato-Braised White Beans with Chorizo 239

Warm White Beau Salad with Arugula Pesto and Preserved Lemon 240

Curried Lentils with Poached Eggs and Garlicky Yogurt 243

Smashed White Bean Toasts with Roasted Asparagus and Sumac 245

Black Bean & Roasted Poblano Quesadillas 246

Black Bean Skillet Dinner with Quick-Pickled Red Onion and Lime Crema 249

Olive Oil-Braised Chickpeas and Swiss Chard with Cumin 250

Curried Chickpeas with Eggplant 252

Braised Pinto Beans with Bacon and Winter Vegetables 253

Asparagus Carbonara 254

Eggplant Gratin with Tomato and Goat Cheese 255

Roasted Eggplant and Corn with Ricotta and Mint 257

Scalloped Potato Skillet Gratin with Gruyère, Leeks, and Black Pepper 258

Pole Bean Salad with Tomatoes, Almonds, and Pepitas 261

Roasted Carrots with Walnuts, Feta, and Dill 262

Curried Okra and Tomatoes with Browned Onions and Lime 264

Green & Wax Beans with Olives, Tomatoes, and Mozzarella 265

Fried Halloumi with Spicy Brussels Sprouts 266

Winter Vegetable Hash with Jalapeños and Fried Eggs 268

Zucchiiii-Cornmeal Cakes with Mint Chutney and Yogurt 269

Fresh Corn Cakes with Tomatoes and Fried Sage 270

Ratatouille with Crunchy, Meaty Crumbs 272

Spicy Beets with Yogurt and Ginger 273

Rice, Farro, Quinoa & Other Grains

Summer Grain Bowl with Browned Corn, Black Beans, Chiles, and Arugula 278

Asian Grain Bowl with Roasted Shiitakes, Tofu, Brussels Sprouts, and Miso Dressing 279

Quinoa Egg Bowl with Steamed Greens, Sugar Snap Peas, and, Pecorino 281

Kimchi Grain Bowl with Kale and Runny Egg 282

Pomegranate Quinoa with Crunchy Chickpeas 283

Farro Salad with Cherry Tomatoes, Smoked, Mozzarella, and Mint 284

Farro & Crispy Leeks with Marinated Chickpeas and Currants 286

Polenta with Broccoli Babe and Fried Eggs 287

Asparagus Polenta with Burrata 289

Butternut Squash Polenta with Ricotta and Fried Sage 290

Turkish, Bulgur Pilaf with Yogurt and Pumpkin 291

Middle Eastern Farro-Lentil Balls with Tahini 292

Spicy Thai Fried Rice with Sausage and Greens 295

Sausage Polenta with Bed Cabbage and Caraway 296

Tofu Fried Rice with Sugar Snap Peas 297

Pizzas & Pies

Basic Pizza Dough 301

Pizza with Broccoli Babe, Ricotta, and Olives 302

Butternut Squash Pizza with Sage and Boasted Lemon 305

Cherry Tomato Pizza with Anchovy and Garlic 306

Spiced Lamb Pie with Dill, Mint, and Olives 307

Roasted Zucchini Phyllo Pie with Herbs and Anchovies 308

Greens & Feta Phyllo Pie 310

Rustic Eggplant & Tomato Gallette 311


Quick Southern Ham & Navy Bean Soup with Spicy Cornbread Croutons 314

Greek Avgolemono Soup with Greens 315

Creamy Caramelized Broccoli Soup with Lemon Zest and Chile 316

Butternut Squash & Red Lentil Soup with Coconut and Spinach 318

Leek, Tomato & Farro Soup with Pancetta 319

Rustic Shrimp Bisque with Fennel 321

Smoky Fish & Potato Chowder 322

Crispy Chicken-Skin Pho 324

Mexican Tortilla Soup with Avocado and Chipotle 327

Kimchi Soup with Pork and Tofu 328

Chilled Cucumber & Corn Soup with Avocado Toasts 329

Watermelon Gazpaeho with Avocado 330

Salads that Mean it

Spinach Salad with Chickpeas and Sweet Potatoes 334

Niçoise Salad with Basil Anchovy Dressing 335

Summer Vegetable Salad with Tapenade and New Potatoes 337

Escarole Salad with Crispy Pirnentón Chickpeas and a Runny Egg 338

Roasted Cauliflower Salad with Chickpeas, Tahini, and Avocado 340

Roasted Acorn Squash & Broccoli Rabe Salad with Ricotta Salata 341

Horta Salad with Feta and Olives 343

Burrata Caprese with Peaches, Tomato, and Basil 344

Spicy Thai Salad with Coconut and Crispy Tofu 346

Roasted Winter Vegetables with Herbed Buttermilk Dressing 347

Classic Roasted, Chicken Salad with Green Aioli and Chicken Skin Croutons 349

Dip, Spreads & Go-Withs

Killer Hummus with Whole Chickpeas 353

Pea Pesto with Ricotta 354

Carrot Muhammara with Toasted Cumin and Walnuts 355

The Controversial Van Guacamole 356

Creamy Red Lentil Dip with Lemon 358

Mediterranean Tuna & Olive Spread 359

Israeli Beet Labneb 361

Green Tahini Dip 362

White Bean Dip with Charred Scallions 364

Spiced Lentil Dip with Fried Leeks and Onions 365

Spicy Coconut Cashew Dip 366

Cheddar Fondue with Irish Whiskey 367

Homemade Seedy Crackers 368

Winter Vegetable Salad with Kale, Cabbage, and Thai Lime Dressing 369

Simplest Green Salad 371

Tomato Salad with Herbs, Shallots, and Lime 372

Citrus Salad with Olives 375

Pan-Fried Asparagus with Lemon Zest 376

Green Beans with Caper Vinaigrette 377

Smashed Sichuan Cucumber Salad 379

Rye & Cheddar Biscuits 380

Coconut Rice 381

Quick-Roasted Broccoli or Cauliflower 382

Skillet Brown-Butter Cornbread 385

Acknowledgments 388

Index 389

Customer Reviews