Melissa Clark. (2017). Dinner: Changing the Game: A Cookbook. Clarkson Potter/Ten Speed.

Melissa Clark. 2017. Dinner: Changing the Game: A Cookbook. Clarkson Potter/Ten Speed.

Melissa Clark, Dinner: Changing the Game: A Cookbook. Clarkson Potter/Ten Speed, 2017.

Melissa Clark. Dinner: Changing the Game: A Cookbook. Clarkson Potter/Ten Speed, 2017. Web.

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Dinner

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creators

1. • role: Author
   • fileAs: Clark, Melissa
   • bioText: 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.
   • name: Melissa Clark
2. • role: Other
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Clarkson Potter

publishDate

2017-03-07T00:00:00-05:00

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title

Dinner

fullDescription

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.

reviews

1. • premium: False
   • source: YOTAM OTTOLENGHI
   • content: "The recipes in Melissa Clark's Dinner are everything I want for my dinner. Dishes which are familiar but fresh, approachable but exciting. The tone of the book is also just the sort of company I'd want around my table: Melissa is experienced enough in the kitchen to know that being relaxed is the only way to approach the evening meal. It should be fun, it should be easy, it should be delicious."
2. • premium: False
   • source: The New York Times
   • content: "Clark's book -- shot by Eric Wolfinger, the LeBron James of food photography -- seems to solve every dinner problem from the rote "It's 6:00 -- what do I make for the kids?" to the head-scratching "What do I make for my fancy friends?" Here's the crazy thing, though: Often the answer to both questions is the same recipe."
3. • premium: False
   • source: Bon Appétit
   • content: "Over 200 why-didn't-I-think-of-that recipes that could be on a table near you in under an hour."
4. • premium: False
   • source: Food & Wine
   • content: "[Clark] wants to empower home cooks to tinker with her recipes, not just follow them."
5. • premium: False
   • source: Esquire
   • content: "The New York Times's superstar wants you to know that killer single-pot meals are dead simple."
6. • premium: True
   • source:
   • content:

     Starred review from December 5, 2016
     Anyone seeking a cookbook for a 2016 time capsule should consider this volume by New York Times food writer and columnist Clark, which is designed to render evening meals enticing without excessive effort. It includes many of-the-moment ingredients, methods, and catchphrases, crispy chicken skin croutons in a roasted chicken salad, pizza crust based on dough used at Brooklyn pizzeria Franny’s, shades-of-Ottolenghi za’atar chicken with lemon yogurt, and a quinoa dish dressed with pomegranate molasses. A chapter titled “The Grind” includes coconut kafte kebabs, and seared sausage and rhubarb. Another on big salads features an escarole salad with crispy pimentón chickpeas and a runny egg. The green pea guacamole recipe that caused an uproar when it was published in the Times (President Obama weighed in via Twitter) also appears. Clark has skills beyond taking the temperature (with an instant-read thermometer, no doubt) of the eating zeitgeist: she is a crack recipe writer. Sharp, easy-to-follow instructions and helpful spreads on subjects such as cooking grains and using canned and dried beans round out this excellent volume.

7. • premium: True
   • source:
   • content:

     January 1, 2017
     

     You'll happily ditch complicated menus and meal plans for these more than 200 stand-alone dinners from author and longtime New York Times food columnist Clark (Cook This Now). Fantastic dishes such as garlic-chile chicken breasts with cucumbers and green ginger sauce, seitan enchiladas with cheese and pickled jalapenos, and roasted hake with crispy mushrooms are doable even on the busiest of weeknights and require little in the way of accompaniment--a simple salad or some bread will do. Clark balances meaty and meatless recipes and brings unexpected sophistication to popular forms of convenience cooking, including sheet pan suppers, grain bowls, and one-pot dishes. VERDICT A stellar collection of low-effort, high-impact meals.

     Copyright 2017 Library Journal, LLC Used with permission.

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shortDescription

More than 200 all-new, never-before-published recipes for dishes that are "familiar but fresh, approachable but exciting." (Yotam Ottolenghi)

Each recipe in New York Times columnist Melissa Clark's Dinner is meant to be dinner—one fantastic dish that is so satisfying and flavor-forward it can stand alone—or be paired with a simple salad or fresh 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 recipes. 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...

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Dinner Changing the Game A Cookbook

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Changing the Game: A Cookbook

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Clarkson Potter/Ten Speed