We present 13 of Melissa Clark’s best recipes, spanning every possible taste–pork, salmon, beef, crab, chickpeas, and eggs. And maybe even some dessert. Let the multiple James Beard Award winner show you the best of her best.
The multi-talented Melissa Clark is a food writer, cookbook author, and the host of the podcast Weeknight Kitchen with Melissa Clark. A longtime contributor to The New York Times, she’s also written for Food & Wine, Bon Appetit, Every Day with Rachael Ray, and Martha Stewart. She’s written more than 30 cookbooks, including Comfort in an Instant, Dinner in an Instant, Cook This Now, and In the Kitchen with a Good Appetite.–Jenny Latreille
Pork scallopini with apples and sage from Melissa Clark is a quick, marvelously autumn-y dish. Apples are sauteed in butter until soft, then pounded slices of pork are seared in the same pan. Sage completes the dish. You tell us whether the best part is the taste or just one skillet to clean.
A lovely, light summer pasta filled with crab and cherry tomatoes, it comes together in under 30 minutes.
The most savory Tomato Shakshuka you will ever have, laced with feta, topped with runny eggs, and served with pita and hot sauce, this is a weeknight dream.
Melissa Clark’s grilled leg of lamb has a luscious Provençial take that you won’t forget. Anchovies, garlic, and fennel take it from good to c’est magnifique!
Whether you use an Instant Pot or your old stove top mode pressure cooker, you won’t regret making this Vietnamese caramel salmon. It comes together in minutes–minutes!–and is rich with Asian flavors.
These roasted sweet potatoes and chickpeas are cooked on a sheet pan until tender and tossed in coconut milk and lime dressing. An easy dinner
These sheet pan beef skewers are a quick and easy meal from Melissa Clark. Beef sirloin is marinated in oil, garlic, and fragrant spices, skewered and quickly broiled, and served with a cilantro and mint yogurt sauce.
These roast pork chops with peaches are an easy, no-fuss, sheet pan meal of seasoned, roasted pork chops, peach wedges, and red onion, all topped with pomegranate molasses. A weeknight winner that belongs in your dinner rotation.
This lemon custard with strawberries is a go-to summer dessert for Leite’s Culinaria group member Maureen Potter, who loves the pronounced lemon flavor in this no-bake dessert that calls for just a few ingredients.
This pressure cooker bittersweet chocolate pudding, made with cream, milk, eggs, sugar, vanilla, and chocolate, is intensely rich and fudgy in the best possible way. Need we say more?
© 2021 Leite’s Culinaria. All rights reserved. All materials used with permission.
