Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make
Format: PDF / Kindle (mobi) / ePub
"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.
medium-high and continue cooking until the onions are soft and golden, about 7 minutes. Add the remaining tablespoon oil and salt and increase the heat to high. Cook, stirring only a few times, until the onions are crisp and charred in places, 5 to 10 minutes. 2. Make the soup: Heat the oil in a large pot over medium heat. Add the onion and cook, stirring, until softened, 5 to 7 minutes. Drop in the ginger, garlic, cinnamon, cumin, allspice, and bay leaf and cook until the mixture is fragrant,
and I find many uses for them. In this recipe, they’re sautéed with asparagus, lemon wedges, and eggs. It’s one of those odd-sounding but serendipitous combinations, each ingredient bolstering the next—the oniony ramps sweetening the earthy asparagus, which are brightened by the lemon. And the eggs add richness to all. I made this about a dozen times last spring when all the ingredients were in season, and now that they’re gone, I’m counting the days until I can make it again. It’s that good.
personalities got along beautifully, with the pungent sauce taming the assertive grassiness of the stalks while bringing out their sweetness. It’s since become my new favorite rhubarb dish, regardless of my fridge space. Serves 2 to 4 1 pound thick asparagus, ends snapped 1 tablespoon olive oil Kosher salt or coarse sea salt and freshly ground black pepper to taste 2 tablespoons butter, or more to taste 1 small head green garlic or 2 garlic cloves, minced 1 tablespoon grated ginger (from
the garlic and cook until slightly softened, about a minute. 3. Add the damp kale a handful at a time, letting each handful wilt slightly before adding more; toss well. Cook until the greens are completely wilted, about 5 minutes. If the kale is still tough but the pan is dry, splash in a little more water and let cook. For very tough greens you might need to repeat this. Season the kale with pepper and toss with cheese (if desired) and salt to taste before serving. What Else? • You can
buttery loaf cake recipe to give it richness and cut some of the sweetness of the cake itelf, which I intended to heap back on in the form of a maple syrup glaze. The result was a moist, fine-crumbed loaf with plenty of jammy purple pockets, well worth the delayed berry gratification to bake. Makes 1 (8-inch) loaf cake FOR THE CAKE ¾ cup plus 2 tablespoons all-purpose flour ¾ cup plus 2 tablespoons whole wheat flour 1 ½ teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon kosher