Dinner: Changing the Game: A Cookbook
400
Dinner: Changing the Game: A Cookbook
400Hardcover
-
PICK UP IN STORECheck Availability at Nearby Stores
Available within 2 business hours
Related collections and offers
Overview
“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.
Product Details
| ISBN-13: | 9780553448238 |
|---|---|
| Publisher: | Clarkson Potter/Ten Speed |
| Publication date: | 03/07/2017 |
| Pages: | 400 |
| Sales rank: | 112,055 |
| Product dimensions: | 8.20(w) x 10.00(h) x 1.30(d) |
About the Author
Read an Excerpt
Introduction One of the most thrilling moments of culinary discovery in my life was when, at age 16, a friend and I took ourselves out to dinner at a “fancy” restaurant with our babysitting money.
We were paying. We were without any grown-ups. And we could eat anything we wanted.
For the first time in my life, I didn’t have to order a “proper meal.” I didn’t even have to get an entrée. What I craved was two appetizers, the crab salad and the rustic pâté. Then my friend and I split three desserts. It felt both rebellious and liberating, and very adult.
I think these days a lot of us eat this way at restaurants, putting meals together from a variety of small plates and side dishes and splitting entrées and desserts. We aren’t afraid to mix it up to get what we really want.
But at home, dinner still often means a protein and two sides. A meat-and-two-veg. And this can make cooking dinner night after night a challenge because it ignores our evolution as a food culture. That’s not how most of us eat—or want to eat—on a daily basis. Today’s dinner can take a lot of different forms. But the conundrum for cooks is that we haven’t defined what those forms are. So it’s left many of us struggling in a void between what we think a proper meal should be, and what we actually want to cook and eat for dinner.
But the fact that our collective tastes have changed is a boon for the cook, an excuse to get creative. We’ve fallen love with all kinds of diverse ingredients: preserved lemons, kimchi, miso, quinoa, pork belly, panko. And now that these ingredients are becoming more available, they can become kitchen staples, expanding our horizons once we figure out how we like to use them.
And they’re a path out of the tyranny of a perfectly composed plate with three distinct elements in separate little piles. The chicken, the carrots, the rice. The meatloaf, the mashed potatoes, the peas. At least for me, even more pleasing is a giant salad filled with oozing, creamy Burrata cheese, ripe juicy tomatoes, and peaches (page 344). Serve it with a baguette you picked up on the way home or squirreled away in your freezer, and maybe some salami and that’s all you need for a meal. Likewise, a grain bowl made from brown rice or red quinoa and topped with corn, black beans, and avocado (page 278), or fried tofu and kimchi (page 328). Or how about curried lentils with runny eggs and cool spiced yogurt (page 243)? Or a simplified chicken pho with rice noodles and crispy chicken skin (page 324)?
These are one-pot (or bowl) meals that reach a very high bar, both in terms of taste and also preparation. Less is more here. More flavor, less work.
That’s what this book is about. It’s designed to help you figure out what to make for dinner without falling back on what you’ve eaten before. It’s about giving you options, lots of options. Are you a vegetarian or just a vegetable lover? I’ve got you covered. A die-hard meat lover? A fish enthusiast? A pasta aficionado? A culinary explorer ready to take on a challenge? Or the kind of cook who wants to revel in the comforting and familiar, but with a twist—a dash of Sriracha, a sprinkling of Turkish chile, a spoonful of minced preserved lemon or Indian lime pickle. Adding flavor in unexpected ways using condiments makes dinner better, but without any extra work once you’ve stocked your pantry (see pages 17-19). And the payoff is exponential.
In these pages, it’s all here for you.
Harissa Chicken with Leeks, Potatoes, and Yogurt
TOTAL TIME: 1 HOUR + 30 MINUTES MARINATING SERVES 3
One of my all-time favorites, this sheet-pan supper has it all—spicy harissa-laced roasted chicken; sweet, browned leeks; crunchy potatoes; plus a cool garnish of salted yogurt and plenty of fresh bright herbs. It’s a little lighter than your average roasted chicken and potatoes dinner, and a lot more profoundly flavored.
The key here (and with all sheet-pan suppers) is to make sure the ingredients can all cook together on the same pan. This means cutting sturdy, denser things into smaller chunks that will cook at the same rate (chicken, potatoes), and adding the more delicate ingredients (here, the leeks) toward the end so they don’t burn. Another important note: don’t overpopulate the pan. You need to leave space between things so ingredients can brown and crisp rather than steam. If you want to double the recipe to feed six, you can, as long as you spread everything out in two pans rather than crowding them in one.
1 1/2 pounds bone-in, skin-on chicken thighs and drumsticks
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1 × 1/2-inch chunks
3 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons harissa
1/2 teaspoon ground cumin
4 1/2 tablespoons extra-virgin olive oil, plus more as needed
2 leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half-moons
1/2 teaspoon grated lemon zest
1/3 cup plain yogurt, preferably whole-milk (if using Greek, thin it down with a little milk to make it drizzle-able)
1 small garlic clove
1 cup mixed soft fresh herbs such as dill, parsley, mint, and/or cilantro leaves Fresh lemon juice, as needed
1. Combine the chicken and potatoes in a large bowl. Season them with 2 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. In a small bowl, whisk together the harissa, cumin, and 3 tablespoons of the olive oil. Pour this mixture over the chicken and potatoes, and toss to combine. Let it stand at room temperature for 30 minutes.
2. Meanwhile, in a medium bowl, combine the leeks, lemon zest, ¼ teaspoon of the salt, and the remaining 1 1/2 tablespoons olive oil.
3. Heat the oven to 425°F.
4. Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet, and roast for 20 minutes. Then toss the potatoes lightly, and scatter the leeks over the baking sheet. Roast until the chicken is cooked through and everything is golden and slightly crisped, 20 to 25 minutes longer.
5. While the chicken cooks, place the yogurt in a small bowl. Grate the garlic clove over the yogurt, and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
6. Spoon the yogurt over the chicken and vegetables in the baking sheet (or you can transfer everything to a platter if you want to be fancy about it). Scatter the herbs over the yogurt, drizzle some olive oil and lemon juice over the top, and serve.
(Continues…)
Excerpted from "Dinner"
by .
Copyright © 2017 Melissa Clark.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Introduction 13
Chicken
Salt & Pepper Roasted Chicken 24
Roasted Sumac Chicken with Plums 25
Smoky Paprika Chicken with Crispy Chickpeas, Roasted Lemon, and Baby Kale 26
Chile-Rubbed Spatchcocked Chicken with Avocado Ranch Dressing 28
Caramelized Lemon Chicken 29
Chicken & Grapes with Sherry Vinegar 30
Speedy Roasted Chicken with Garlic, Rosemary, and Mustard 32
Sweet Garlic Chicken with Wilted Chard 33
Garlic-Chile Chicken Breasts with Cucumbers and Green Ginger Sauce 35
Colombian-Style Chicken with Corn, Avocado, and Lime 37
Thai Chicken Breasts with Coconut Milk and Lemongrass 38
Mustard Chicken Breasts with Ginger and Tangerine 39
Crispy Chicken Cutlets with Kumquats and Cranberries 40
Vietnamese Ginger Chicken 42
Pomegranate Chicken Breasts with Walnut Butter 43
Sesame Chicken with Cashews and Dates 45
Anchovy Chicken with Lemon and Capers 46
Sake-Steamed Chicken 47
Sticky Tamarind Chicken with Crisp Lettuce 48
Harissa Chicken with Leeks, Potatoes, and Yogurt 51
Coriander Seed Chicken with Caramelized Brussels Sprouts 52
Faux-Tandoori Chicken 53
Blood Orange Chicken with Scotch Whiskey and Olives 54
Za'atar Chicken with Lernon Yogurt 57
Pizza Chicken with Pancetta, Mozzarella, and Spicy Tomatoes 58
Coconut Curry Chicken with Sweet Potatoes 61
Meat: Pork, Beef, Veal, Lamb, Duck & Turkey
Herb-Marinated Steak with Lemon 64
Vietnamese-Style Skirt Steak with Herb and Noodle Salad 65
Jalapeño-Honey Steak with Cilantro and Lime 67
Cuban Flank Steak with Lime and Fresh Mango 68
Korean-Style Stir-Fried Beef (Bulgogi) 71
Turkish Lamb Chops with Sumac, Tahini, and Dill 72
Georgian Lamb Kebabs with Dill Sauce 75
Anchovy Lamb Chops with Capers and Garlic 76
Lamb Stew with Barley and Leeks 77
Spicy Stir-Fried Cumin Lamb 78
Seared Pork or Veal Chops with Peas, Scallions, and Pancetta 81
Peachy Pork or Veal with Pomegranate Molasses and Charred Onion 82
Crispy Salt & Pepper Pork 85
Kimchi Pork Chops with Kale 86
Duck Satay with Peanut Sauce 87
Seared Duck Breasts with Plums and Gararn Masala 88
Five-Spice Duck Breasts with Crisp Potato Cakes 90
Roasted Turkey Breast with Rosemary and Anchovies 91
Pork Scallopini with Sage, Black Pepper, and, Apples 92
Braised Turkey Legs with Cranberries, Soy Sauce, Star Anise, and Sweet Potatoes 95
The Grind
Chorizo Pork Burgers with Grilled Honey Onions and Manchego 99
Marmalade Meatballs with Cider Vinegar Glaze 100
Ginger Pork Meatballs with Cilantro and Fish Sauce 101
Cumin-Chicken Meatballs with Green Chile Sauce 102
Kibbe-Style Lamb Meatballs with Herbed Yogurt 104
Coconut Kofte Kebabs 105
Thai Lettuce Wraps 106
Spicy Pork & Black Bean Chili with Sage and White Cheddar 108
Sweet Peppers & Sausages with Ricotta Salata and Fresh Oregano 109
Seared Sausage & Rhubarb with Swiss Chard 111
Roasted Sausage & Cauliflower with Cumin and Turkish Pepper 112
Fish & Seafood
Miso-Glazed Salmon with Brown Sugar 116
Anchovy Salmon with Chive Hatter 117
Vietnamese Caramel Salmon 119
Slow-Roasted Tuna with Harissa and Olives 121
Swordfish with Lemon, Chile, and, Fennel 122
Roasted Hake with Crispy Mushrooms 123
Branzino with Grapefruit and Rustic Olive-Gaper Tapenade 124
Fish Tacos with Red Cabbage, Jalapeño, and Lime Slaw 127
Thai-Style Shrimp Balls with Napa Cabbage 128
Spicy Roasted Shrimp with Eggplant and Mint 131
Red Coconut Curry Shrimp 132
Garlicky Calamari with Basil, Chile, and Lime 133
Shrimp Banh Mi 134
Sardine Crostini with Seared Tomatoes 136
Soft-Shell Crabs with Lime Salsa Verde 137
Spiced Crab & Corn Cakes with Coriander Yogurt 139
Warm Squid Salad with Cucumber, Mint, and Aioli 141
Steamed Clams with Spring Herbs and Lime 142
Thai-Style Mussels with Coconut and Lemongrass 145
Eggs
Fried Eggs with Chiles, Tamarind Sauce, and Crispy Shallots 150
Olive Oil-Fried Eggs with Scallions, Sage, and Turkish Red Pepper 151
Shakshuka with Golden Tomatoes and Goat Cheese 152
Spanish Tortilla with Serrano Ham 154
Chilaquiles with Tomatillo Salsa and Baked Eggs 155
Eggs Poached in South Indian Purgatory 156
Green Eggs, No Ham (Baked Runny Eggs with Spinach, Leeks, and Feta) 157
Japanese Omelet with Edamame Rice 159
Asparagus Frittata with Ricotta and Chives 160
Gruyère Frittata with Caramelized Onions 161
Scallion Frittata Crostini with Olives and Herbs 163
Scrambled Eggs with Roasted Green Chiles and Cheddar 164
Frogs & Toads in a Hole 165
Scrambled Eggs with Smoked Fish and Cream Cheese 167
Egg Crostini with Radish and Anchovy 168
Herbed Parmesan Dutch Baby 171
Pasta & Noodles
Stovetop Mac & Cheese 174
Stovetop Fusilli with Spinach, Peas, and Gruyère 175
Penne with Parmesan, Fresh Ricotta, and Black Pepper 176
Summer Spaghetti with Uncooked Tomato Sauce, and Ricotta 177
Cacio e Pope with Asparagus and Peas 179
Fettuccine with Spicy Anchovy Bread Crumbs 180
Pappardelle Bolognese with Lentils and Sausage 181
Fusilli with Burst Cherry Tomatoes, Mint, and Burrata 182
Farro Pasta with Zucchini, Mint, and Ricotta Salata 185
Orecchiette with Broccoli Rabe and Almonds 187
Penne & Brussels Sprouts with Bacon and Pecorino 188
Fried Lemon Pasta with Chile Flakes 189
Fusilli & Roasted Cauliflower with Capers 190
Pappardelle with Chicken Livers and Rosemary 193
Pasta Carbonara Torte with Tomatoes and Sage 194
Lemony Pasta with Chickpeas and Parsley 196
Spicy Pork Noodles with Ginger and Baby Bok Choy 197
Coconut Rice Noodles with Ginger and Eggplant 199
Shrimp Pad Thai with Sugar Snap Peas and Basil 200
Cold Sesame Noodles with Celery Salad 202
Vietnamese Rice Noodles with Daikon Radishes and Cucumbers 205
Tofu (& A Touch of Seitan)
Stir-Fried Tofu with Summer Squash, Basil, and Coconut 209
Sweet & Sour Tofu with Corn 210
Stir-Fried Tofu with Spring Vegetables 212
Boasted Tofu with Broccoli Rabe and Garlic 213
Maple-Roasted Tofu with Winter Squash 215
Pomegranate Roasted Tofu with Eggplant and Toasted Cumin 216
Mapo Tofu with Mushrooms and Pork 217
Crispy Tofu with Ginger and Spicy Greens 219
Tofu Spactzle and Gruyère Gratia 220
Red Curry & Coconut Tofu with Cherry Tomatoes and Green Beans 221
Chile & Ginger-Fried Tofu Salad with Kale 223
Seared Tofu with. Bacon, Shiitakes, and Chives 224
Thai-Style Shredded Tofu with Brussels Sprouts 225
Shredded Tofu with Spicy Ground Chicken, and Edamame 227
Seitan Enchiladas with Cheese and Pickled Jalapenos 228
Beans, Legumes & Vegetable Dinners
One-Pot Mujadara with Crispy Leeks and Spinach 234
Sweet Potato Dhal with Coconut 235
Red Lentil Dhal with Spiced Brown Butter and Yogurt 236
Tomato Dhal with Mango Pickle 238
Tomato-Braised White Beans with Chorizo 239
Warm White Beau Salad with Arugula Pesto and Preserved Lemon 240
Curried Lentils with Poached Eggs and Garlicky Yogurt 243
Smashed White Bean Toasts with Roasted Asparagus and Sumac 245
Black Bean & Roasted Poblano Quesadillas 246
Black Bean Skillet Dinner with Quick-Pickled Red Onion and Lime Crema 249
Olive Oil-Braised Chickpeas and Swiss Chard with Cumin 250
Curried Chickpeas with Eggplant 252
Braised Pinto Beans with Bacon and Winter Vegetables 253
Asparagus Carbonara 254
Eggplant Gratin with Tomato and Goat Cheese 255
Roasted Eggplant and Corn with Ricotta and Mint 257
Scalloped Potato Skillet Gratin with Gruyère, Leeks, and Black Pepper 258
Pole Bean Salad with Tomatoes, Almonds, and Pepitas 261
Roasted Carrots with Walnuts, Feta, and Dill 262
Curried Okra and Tomatoes with Browned Onions and Lime 264
Green & Wax Beans with Olives, Tomatoes, and Mozzarella 265
Fried Halloumi with Spicy Brussels Sprouts 266
Winter Vegetable Hash with Jalapeños and Fried Eggs 268
Zucchiiii-Cornmeal Cakes with Mint Chutney and Yogurt 269
Fresh Corn Cakes with Tomatoes and Fried Sage 270
Ratatouille with Crunchy, Meaty Crumbs 272
Spicy Beets with Yogurt and Ginger 273
Rice, Farro, Quinoa & Other Grains
Summer Grain Bowl with Browned Corn, Black Beans, Chiles, and Arugula 278
Asian Grain Bowl with Roasted Shiitakes, Tofu, Brussels Sprouts, and Miso Dressing 279
Quinoa Egg Bowl with Steamed Greens, Sugar Snap Peas, and, Pecorino 281
Kimchi Grain Bowl with Kale and Runny Egg 282
Pomegranate Quinoa with Crunchy Chickpeas 283
Farro Salad with Cherry Tomatoes, Smoked, Mozzarella, and Mint 284
Farro & Crispy Leeks with Marinated Chickpeas and Currants 286
Polenta with Broccoli Babe and Fried Eggs 287
Asparagus Polenta with Burrata 289
Butternut Squash Polenta with Ricotta and Fried Sage 290
Turkish, Bulgur Pilaf with Yogurt and Pumpkin 291
Middle Eastern Farro-Lentil Balls with Tahini 292
Spicy Thai Fried Rice with Sausage and Greens 295
Sausage Polenta with Bed Cabbage and Caraway 296
Tofu Fried Rice with Sugar Snap Peas 297
Pizzas & Pies
Basic Pizza Dough 301
Pizza with Broccoli Babe, Ricotta, and Olives 302
Butternut Squash Pizza with Sage and Boasted Lemon 305
Cherry Tomato Pizza with Anchovy and Garlic 306
Spiced Lamb Pie with Dill, Mint, and Olives 307
Roasted Zucchini Phyllo Pie with Herbs and Anchovies 308
Greens & Feta Phyllo Pie 310
Rustic Eggplant & Tomato Gallette 311
Soups
Quick Southern Ham & Navy Bean Soup with Spicy Cornbread Croutons 314
Greek Avgolemono Soup with Greens 315
Creamy Caramelized Broccoli Soup with Lemon Zest and Chile 316
Butternut Squash & Red Lentil Soup with Coconut and Spinach 318
Leek, Tomato & Farro Soup with Pancetta 319
Rustic Shrimp Bisque with Fennel 321
Smoky Fish & Potato Chowder 322
Crispy Chicken-Skin Pho 324
Mexican Tortilla Soup with Avocado and Chipotle 327
Kimchi Soup with Pork and Tofu 328
Chilled Cucumber & Corn Soup with Avocado Toasts 329
Watermelon Gazpaeho with Avocado 330
Salads that Mean it
Spinach Salad with Chickpeas and Sweet Potatoes 334
Niçoise Salad with Basil Anchovy Dressing 335
Summer Vegetable Salad with Tapenade and New Potatoes 337
Escarole Salad with Crispy Pirnentón Chickpeas and a Runny Egg 338
Roasted Cauliflower Salad with Chickpeas, Tahini, and Avocado 340
Roasted Acorn Squash & Broccoli Rabe Salad with Ricotta Salata 341
Horta Salad with Feta and Olives 343
Burrata Caprese with Peaches, Tomato, and Basil 344
Spicy Thai Salad with Coconut and Crispy Tofu 346
Roasted Winter Vegetables with Herbed Buttermilk Dressing 347
Classic Roasted, Chicken Salad with Green Aioli and Chicken Skin Croutons 349
Dip, Spreads & Go-Withs
Killer Hummus with Whole Chickpeas 353
Pea Pesto with Ricotta 354
Carrot Muhammara with Toasted Cumin and Walnuts 355
The Controversial Van Guacamole 356
Creamy Red Lentil Dip with Lemon 358
Mediterranean Tuna & Olive Spread 359
Israeli Beet Labneb 361
Green Tahini Dip 362
White Bean Dip with Charred Scallions 364
Spiced Lentil Dip with Fried Leeks and Onions 365
Spicy Coconut Cashew Dip 366
Cheddar Fondue with Irish Whiskey 367
Homemade Seedy Crackers 368
Winter Vegetable Salad with Kale, Cabbage, and Thai Lime Dressing 369
Simplest Green Salad 371
Tomato Salad with Herbs, Shallots, and Lime 372
Citrus Salad with Olives 375
Pan-Fried Asparagus with Lemon Zest 376
Green Beans with Caper Vinaigrette 377
Smashed Sichuan Cucumber Salad 379
Rye & Cheddar Biscuits 380
Coconut Rice 381
Quick-Roasted Broccoli or Cauliflower 382
Skillet Brown-Butter Cornbread 385
Acknowledgments 388
Index 389
Related Subjects
Customer Reviews
Explore More Items
