Melissa clark recipes new york times

A speedy, pantry-friendly dish, canned white beans braised in olive oil and tomatoes become stewlike and creamy. Pinches of fresh or dried rosemary, chile flakes and lemon zest add complexity to the mix, while a topping of frizzled, browned onions lends sweetness and a chewy-crisp texture. Serve this with toasted country bread drizzled with olive oil, or over a bowl of rice or farro for an easy, satisfying weeknight meal.

Fried chicken is one of those things people love to eat but hate to make. Granted it is not the healthiest way to eat chicken but to me it has to be one of the tastiest. I may not make it very ofte…

NPR's Ayesha Rascoe visits the food writer's home to talk and cook. Clark has a new book of recipes promising minimal fuss (and dirty dishes).

This Shakshuka with feta recipe is a quick and easy one-skillet meal that's perfect for breakfast, brunch, or even dinner! This vegetarian dish features eggs poached in a spiced tomato sauce with sprinkled with creamy feta cheese. This dish is a popular North African and Middle Eastern breakfast dish that's now enjoyed all over the world. The addition of feta is inspired by the New York Times (NYT) recipe by Melissa Clark. It adds a delicious twist to this traditional dish.

This pudding offers you both the satisfying crack of using your spoon to break through a brûlée topping and the sensation of dipping that spoon into fluffy pudding. Tapioca generally isn’t baked, but it is easier than cooking it on top of the stove. And once the pudding is in the oven you can leave it alone, as opposed to the stovetop method, which requires frequent stirring to prevent scorching. The use of pearl tapioca makes for a springy texture, and cinnamon in the topping adds a bit of…

Clark says her Dutch baby is the perfect accompaniment to any meal or a fun hors d’oeuvre at a dinner party. Tear off a piece and enjoy with a sip of a gin martini.

This dessert comes from a subset of cobbler recipes with cakelike leanings. It’s blissfully easy. Melt some butter in a skillet (cast iron, if you have it), mix together a pancake-type batter in a bowl, toss with fruit and bake. Raw fruit in this recipe bakes up juicy with a firm yet yielding bite that is not at all mushy. (Keeping the skins helps that.)

New York Times food writer Melissa Clark’s Pizza Chicken recipe takes everything you love about pizza — the gooey mozzarella, the spicy tomatoes — and translates it into a chicken…

The highly spiced coconut sauce here is so good, you’ll want to slather it on anything! And it’s a great and adaptable medium for cooking other proteins — not just chicken. Try cubes of lamb, fish fillets, or chunks of pork. Or, if you prefer boneless chicken breasts to thighs, use them here, pressure-cooking them for 2 minutes instead of 4. When serving, tell your guests to be aware of the cardamom pods so they don’t accidentally bite into one—or use the ground cardamom instead. And note…

This sweet potato and leek gratin is a no hassle dish that you can prepare in advance. Just refrigerate overnight, re-heat, and serve up on Thanksgiving!