In the Kitchen with A Good Appetite: 150 Recipes and Stories About the Food You Love
Format: PDF / Kindle (mobi) / ePub
"Melissa Clark's recipes are as lively and diverse as ever, drawing on influences from Marrakech to Madrid to the Mississippi Delta. She has her finger on the pulse of how and what America likes to eat."
-Tom Colicchio, author of Craft of Cooking
"A Good Appetite," Melissa Clark's weekly feature in the New York Times Dining Section, is about dishes that are easy to cook and that speak to everyone, either stirring a memory or creating one. Now, Clark takes the same freewheeling yet well-informed approach that has won her countless fans and applies it to one hundred and fifty delicious, simply sophisticated recipes.
Clark prefaces each recipe with the story of its creation-the missteps as well as the strokes of genius-to inspire improvisation in her readers. So when discussing her recipe for Crisp Chicken Schnitzel, she offers plenty of tried-and-true tips learned from an Austrian chef; and in My Mother's Lemon Pot Roast, she gives the same high-quality advice, but culled from her own family's kitchen.
Memorable chapters reflect the way so many of us like to eat: Things with Cheese (think Baked Camembert with Walnut Crumble and Ginger Marmalade), The Farmers' Market and Me (Roasted Spiced Cauliflower and Almonds), It Tastes Like Chicken (Garlic and Thyme-Roasted Chicken with Crispy Drippings Croutons), and many more delectable but not overly complicated dishes.
In addition, Clark writes with Laurie Colwin-esque warmth and humor about the relationship that we have with our favorite foods, about the satisfaction of cooking a meal where everyone wants seconds, and about the pleasures of eating. From stories of trips to France with her parents, growing up (where she and her sister were required to sit on unwieldy tuna Nicoise sandwiches to make them more manageable), to bribing a fellow customer for the last piece of dessert at the farmers' market, Melissa's stories will delight any reader who starts thinking about what's for dinner as soon as breakfast is cleared away. This is a cookbook to read, to savor, and most important, to cook delicious, rewarding meals from.
over the risen crust and use a spatula to gently spread it in an even layer. Bake for 35 to 45 minutes. The cake will rise and fall in waves in the dish with a golden brown top but will still be liquid inside when done. Allow to cool in the pan before sprinkling with confectioners’ sugar for serving, if desired. * * * NOTE: If you’d rather cling to tradition, omit the lemon and use corn syrup in place of honey. HONEY-GLAZED PEAR UPSIDE-DOWN CAKE All good cooks steal recipes. Be it
tablespoons dark brown sugar Ground cinnamon, to taste (optional) 1 to 3 tablespoons unsalted butter, chilled and diced 1. Roll the pie scraps together about 1/8 inch thick. Sprinkle the sugar and cinnamon, if using, into the center of the dough and dot with the butter. Fold the edges of the dough over the filling and transfer to a pie pan or baking sheet. Using the tines of a fork, poke holes in the top of the crust to form an initial or a star. Chill in the refrigerator while the oven heats
sliced, dark green parts reserved for garnish ¼ cup chicken broth 3 to 4 teaspoons soy sauce to taste 2 teaspoons mirin 1. Using paper towels, pat the tofu dry. Heat the oil in a large nonstick skillet over medium-high heat. 2. Place the tofu slabs in the pan and cook without moving until golden, about 3 minutes. Turn and cook the other side, 2 to 3 minutes more. Transfer the slabs to a paper towel–lined plate to drain. 3. Increase the heat to high. Add the mushrooms, chorizo, and the
sugar instead of plain granulated. And maybe I’ll skip the jelly entirely, focusing on the contrast between the soft cake and crunchy sugar. Plus, they’d be a lot less work. A few weeks later, I was doughnut-hungry enough to put my plan into action. While I was rifling through the spice shelf for the cinnamon to make the cinnamon sugar, I spotted the ground ginger. Why doesn’t anyone ever make ginger sugar, I wondered, and how would it be on a doughnut? I decided to find out. First I made the
to drain. Drizzle each cake with the orange blossom water and sprinkle generously with the confectioners’ sugar. Serve warm or at room temperature. These will last for several hours or even overnight. Chapter 9 Holiday Food Clever food is not appreciated at Christmas,” the great British food writer Jane Grigson once wrote. “It makes the little ones cry and the old ones nervous.” It took me years to accept this statement as truth, and admit that even the intrepid eaters in my foodie