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FoodandWine

© Lucy Schaeffer

I don't get to spend much time in the kitchen—one pitfall of being a restaurant editor. But every Wednesday I dream cook via Melissa Clark's excellent Good Appetite series in the New York Times's Dining Out section. (I also cook vicariously when she contributes to F&W magazine.) Now Clark has given me 150 of her recipes in one place—100 of which are brand new—in the just-out cookbook In the Kitchen with a Good Appetite. Each great dish comes with a great story; Clark is as good a storyteller as she is a cook. She’s also sympathetic to lazy cooks; a duck confit from Blue Ribbon's Bromberg brothers inspires her to make a super easy version with no additional fat (it’s called, fittingly, Really Easy Duck Confit). Should you need more evidence of how simple and great Clark's recipes are, you can watch her make her chicken fingers on Good Morning America on Friday, October 1 at 8.50 a.m. They sound so good, it just might get me into the kitchen.
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