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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 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 exceptional: stir charred lemon into pasta, toss creamy Caesar-like dressing on a grain bowl. *** Praise for Melissa Clark's Dinner "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."--YOTAM OTTOLENGHI "Melissa Clark has an extrasensory ability to divine what we want to eat and a secret knowledge of how to take a familiar dish and make it just a little more interesting. In following her lead, dinner gets more delicious and we become better cooks." --PETER MEEHAN "Dinner is an expertly useful tool for the home cook. Melissa Clark has stripped away fussiness and pretension and replaced it with sensibility and flavor. This is food that you will absolutely crave!" --MICHAEL SOLOMONOV


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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 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 exceptional: stir charred lemon into pasta, toss creamy Caesar-like dressing on a grain bowl. *** Praise for Melissa Clark's Dinner "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."--YOTAM OTTOLENGHI "Melissa Clark has an extrasensory ability to divine what we want to eat and a secret knowledge of how to take a familiar dish and make it just a little more interesting. In following her lead, dinner gets more delicious and we become better cooks." --PETER MEEHAN "Dinner is an expertly useful tool for the home cook. Melissa Clark has stripped away fussiness and pretension and replaced it with sensibility and flavor. This is food that you will absolutely crave!" --MICHAEL SOLOMONOV

30 review for Dinner: Changing the Game: A Cookbook

  1. 5 out of 5

    Kelly (and the Book Boar)

    Find all of my reviews at:  http://52bookminimum.blogspot.com/ Confession:  I have a bit of an addiction to cookbooks.  Unfortunately, due to their hefty price tags I (i) have to refrain from purchasing nearly any of them and (ii) am often disappointed when I do shell out $20 or $30 bucks only to find them filled with stuff no one in my house would ever eat.  You see, much like Jim Gaffigan's brood, my clan is comprised of "eaties" rather than foodies.  They like meat.  They like bread.  Find all of my reviews at:  http://52bookminimum.blogspot.com/ Confession:  I have a bit of an addiction to cookbooks.  Unfortunately, due to their hefty price tags I (i) have to refrain from purchasing nearly any of them and (ii) am often disappointed when I do shell out $20 or $30 bucks only to find them filled with stuff no one in my house would ever eat.  You see, much like Jim Gaffigan's brood, my clan is comprised of "eaties" rather than foodies.  They like meat.  They like bread.  Sometimes they like potatoes and every once in awhile you can blow dart a green bean down their throat.  When I saw Dinner was actually about dinners, I was all in . . . but still bracing myself for disappointment.  While we try to eat dinner together every night we can, Springtime brings crazy baseball schedules and a lot of our meals are on the fly.  Until that kicks in, I've been focusing on some seriously QUALITY Sunday dinners.  Ones where everyone in the house will say . . . . I was amazed by how much Dinner had to offer.  Almost every page contained something I might want to try.  I was also impressed that while the names sometimes sounded fancy, the ingredients were those most people who enjoy to (or are forced to) cook have in their pantries/spice racks.  But the proof is in the pudding, right?  Here's last night's dinner: Jalepeno-Honey Steak, Spiced Crab and Corn Cakes, Scalloped Potato Skillet Gratin and Roasted Cauliflower . . . . . (Why yes, I did totally burn the first batch of crabcakes.  I was busy trying to keep my dog from eating cat vomit.  Yum.  Who wants to come over for dinner????) I also made a "Dirt Cake" which is most definitely not an item contained in this cookbook, proving that the subliminal messaging contained within my friends'/relatives' Facebook posts are verrrrrrrry powerful . . . . If you enjoy cookbooks or are maybe looking for a good one to present as a gift to someone starting out on their own - Dinner is definitely a winner. ARC provided by Crown Publishing in exchange for an honest review.

  2. 5 out of 5

    Rachel Schultz

    I cant give 5 stars to a cookbook that doesnt have a picture of every recipe but otherwise I can’t give 5 stars to a cookbook that doesn’t have a picture of every recipe but otherwise

  3. 4 out of 5

    Kenneth Wong

    I didn't put an end date to this as Dinner is a work in progress if you will, a go-to book for when you're looking for inspiration. I've look admired & followed New York Times staff writer Melissa Clark's work & this book brings all her column & video work to a culmination. Dinner is just that, each recipe meant to be one fantastically satisfying stand alone meal. I think I'll be using this to cook some game changing meals for a long time.

  4. 4 out of 5

    Tima

    Each recipe is designed to make dinner a wonderful celebration of food and is intended to become a family classic. Each recipe is for dinner and can be a stand alone dish with perhaps a salad or some bread added. The author wanted to change the game and make meals easy and fun again. More than 200 recipes fill this large cookbook. Full page photographs add appeal as well. The recipes are well laid out and easy to read. All of the ingredients are easily obtainable. The average recipe contains Each recipe is designed to make dinner a wonderful celebration of food and is intended to become a family classic. Each recipe is for dinner and can be a stand alone dish with perhaps a salad or some bread added. The author wanted to change the game and make meals easy and fun again. More than 200 recipes fill this large cookbook. Full page photographs add appeal as well. The recipes are well laid out and easy to read. All of the ingredients are easily obtainable. The average recipe contains 4-5 steps of instructions. The author also included some of her thoughts on the recipe at the beginning of each one. This adds an authentic and personal feel that I enjoyed. The book is very large, but lays flat on my counter for easy use. This is a cookbook that I will be keeping and adding to my shelf. But it would also make an excellent gift for the cook in your family. I received a copy of this book from Blogging for Books. All thoughts expressed are my own.

  5. 5 out of 5

    Elaine - Small Farm Big Life

    This is a beautiful book with lots of protein heavy recipes for delicious dinners. I was pleasantly surprised to find so many recipes centered around meat. It's not always easy to find recipes that will truly satisfy for dinner. This is that book! Melissa Clark is an award winning food writer for the New York Times. She writes the popular column "A Good Appetite". She knows a thing or two about great meals and what it takes to create them. After an introduction of Melissa and a list of things you This is a beautiful book with lots of protein heavy recipes for delicious dinners. I was pleasantly surprised to find so many recipes centered around meat. It's not always easy to find recipes that will truly satisfy for dinner. This is that book! Melissa Clark is an award winning food writer for the New York Times. She writes the popular column "A Good Appetite". She knows a thing or two about great meals and what it takes to create them. After an introduction of Melissa and a list of things you will need to have on hand to make the recipes in this book she jumps directly into recipes. I love that! Chapters: Chicken Meat: Pork, Beef, Veal, Lamb, Duck & Turkey The Grind Fish & Seafood Eggs Pasta & Noodles Tofu (& a Touch of Seitan) Beans, Legumes & Vegetable Dinners Rice, Farro, Quinoa & Other Grains Pizzas & Pies Soups Salads That Mean It Dips, Spreads & Go-Withs There are over 90 recipes with meat! Since I follow a Paleo diet that is mostly low carb I'm always hesitant to think a "regular" cookbook can provide recipes I will actually use. This is one of those "regular" cookbooks with plenty of recipes that fit my lifestyle. I love that most of these recipes only require a single pan or sheet to make. It's nice to not have a million steps to follow to get dinner on the table. I highly recommend this book for anyone looking for delicious recipes that aren't fussy to prepare. The flavor combinations are divine! For example, the sheet pan of Peachy Pork with Pomegranate Molasses and Charred Onions is amazing!

  6. 5 out of 5

    Ann Mah

    I love this cookbook so much I feel like it's my soulmate. It has both unique recipes, and recipes that offer a unique twist on old favorites. It's totally lifted me out of my dinner rut and makes meal-planning enjoyable again. Best of all, even my five-year-old loves the food from this book!

  7. 5 out of 5

    Andrew Farley

    Dinner is filled with creative meal ideas that will have your mouth watering from the first recipe. If you've ever tried to find new creative food ideas, but felt like you were stuck with chef's block, you could use this book. First and foremost, this is a book for everyday, weeknight meals. Looking at the pictures you will think, "Surely that is not true." But as you begin to read you will realize that each recipe is designed for just that purpose. Now you may not make Thai Chicken Breasts in 20 Dinner is filled with creative meal ideas that will have your mouth watering from the first recipe. If you've ever tried to find new creative food ideas, but felt like you were stuck with chef's block, you could use this book. First and foremost, this is a book for everyday, weeknight meals. Looking at the pictures you will think, "Surely that is not true." But as you begin to read you will realize that each recipe is designed for just that purpose. Now you may not make Thai Chicken Breasts in 20 minutes the first time you attempt it, but the recipe is laid out, and explained, to help you do it in that amount of time. Need more proof that these recipes are for the everyday meal? Every recipe comes with a little write-up of how it was created, what can be changed, and often why it will not only be pleasing to adults, but children as well. Because kids are finicky eaters, and parents want to make a meal that will be nutritious and eaten. This aspect was the most useful to me. I will soon be a parent, and the last thing I want is for my child to have to eat the same boring meals I had many weeknights (sorry Mom). In addition to being able to feed children, this book also helps you feed the vegetarian in your life. Many of us have one, and it can be quite difficult to mix up the ideas for them. Not only are there vegetable recipes throughout the book, but a whole section for Tofu! If you are single, part of a young couple, new family, or seasoned one looking to mix things up, this is a book you need to have. Beautiful pictures will guide you throughout, and you will learn easy, quick, and creative recipes that you will use over and over again. I received this book from the Blogging for Books program in exchange for this review.

  8. 4 out of 5

    Alison

    The recipes and photos are inspiring and interesting, but I think they could have done some more recipe testing. I've cooked about 10 of the recipes, and as followed, the seasoning is usually pretty blah, so I have to up the quantities of acid, salt, etc. Also, cooking timing is off in many recipes, as well. Actually, I'm really disappointed because I love her Beans and Grains recipe from NYT, and her grain bowl is great, too. I don't know what went wrong here.

  9. 4 out of 5

    Sara

    Just realized I never tracked this on goodreads: It quickly becomes apparent in this cookbook that the author LOVES tomatoes. Sure, I like tomatoes too and I did check this book out last summer when they were in season but I don't need them in 9 out of 10 dinners. Anyway, I made two recipes out of this - put our cast iron to work with a delicious shaksuka (with heirloom tomatoes) and corn cakes (with roma tomato topping). The corn cakes were so great that Ryan is still requesting them although Just realized I never tracked this on goodreads: It quickly becomes apparent in this cookbook that the author LOVES tomatoes. Sure, I like tomatoes too and I did check this book out last summer when they were in season but I don't need them in 9 out of 10 dinners. Anyway, I made two recipes out of this - put our cast iron to work with a delicious shaksuka (with heirloom tomatoes) and corn cakes (with roma tomato topping). The corn cakes were so great that Ryan is still requesting them although I'm skeptical of November corn....and tomatoes.

  10. 5 out of 5

    Debbi

    This is my favorite cookbook of the year! As a vegetarian married to a carnivore, I am always looking for recipes that are interesting and appealing to both of us. Dinner: Changing the Game fits the bill. Most of the recipes are simple enough to put together in an hour. The instructions are clear the photos are beautiful and the food is delicious. I am almost ready to invest in a new copy... well used, the pages are beginning to stick together.

  11. 5 out of 5

    Michele

    I'm reviewing cookbooks because I have to get one as a gift for somebody next month. I photo copied a bunch of recipes out of it to try but it still didn't feel like a winner because the portion size was bigger than I wanted for this gift (newlyweds) and the recipes were all sort of advanced and somewhat complicated. super interesting and exciting and really good sounding flavors though. I look forward to trying the harissa chicken especially.

  12. 5 out of 5

    KC

    Many of these recipes were too refined and sophisticated for me (although never too complicated) but there were a few winners. They layout was okay and a nice variety of chapters; not enough pictures.

  13. 4 out of 5

    RH Walters

    Inspirations for all kinds of eaters, even lazy ones who can adapt parts of recipes to make smaller dishes (i.e. made wonderful caramelized broccoli even though I didn't have ingredients to make the whole soup). I like Clark's commitment to fun and the photo of her family eating together.

  14. 4 out of 5

    Jane

    Despite the first 150 pages, which have nothing in them for me, this book gave me a lot of decent ideas. Nice pictures, and decent sections on beans, pizza, and dips that I might revisit someday.

  15. 5 out of 5

    Katy

    Gorgeous and currently full of tabbed pages for recipes to try!

  16. 4 out of 5

    Cate

    There were no recipes in this book I felt inspired to make.

  17. 5 out of 5

    Lex

    this cookbook looks great. lots of recipes I want to try-- first one tomorrow: za'atar chicken

  18. 5 out of 5

    Vicki

    Really thorough and inviting cookbook, I am excited to try so many of the recipes, giving my family great dinners with new flavor combinations.

  19. 5 out of 5

    elizabeth

    I want to make every veg recipe in this book, basically.

  20. 5 out of 5

    Judy

    I don't claim to have thoroughly read this book, but I have browsed all the way through, bookmarked many recipes, and tried two of them (butternut squash and red lentil soup with spinach, and cucumber salad). Both were excellent. She includes a number of sheet-pan recipes, which intrigue me. I like her down to earth, well-tested approach to food and cooking, and intend to try more recipes soon. 9/12/17 I have now made many of these recipes, and I can't recommend this book highly enough! Well I don't claim to have thoroughly read this book, but I have browsed all the way through, bookmarked many recipes, and tried two of them (butternut squash and red lentil soup with spinach, and cucumber salad). Both were excellent. She includes a number of sheet-pan recipes, which intrigue me. I like her down to earth, well-tested approach to food and cooking, and intend to try more recipes soon. 9/12/17 I have now made many of these recipes, and I can't recommend this book highly enough! Well tested, well written, and delicious, deep flavors.

  21. 4 out of 5

    Carrie

    Update: Now that weve had this for a while, I can easily say that this is our favorite cookbook. Theres a wonderful variety of dishes, and everything is delicious. This is a great book full of fun, delicious things for dinner. Everything weve made so far weve enjoyed. Update: Now that we’ve had this for a while, I can easily say that this is our favorite cookbook. There’s a wonderful variety of dishes, and everything is delicious. This is a great book full of fun, delicious things for dinner. Everything we’ve made so far we’ve enjoyed.

  22. 5 out of 5

    Liza

    I am a fan of Melissa Clark, food writer for the New York Times. Her Stupendous Hummus has been my go-to hummus recipe - well received by Americans and Israelis alike. I thought it was the ultimate hummus, but now Clark's latest book Dinner: Changing the Game includes a Killer Hummus recipe. Here I was settling for stupendous hummus all these years. I am looking forward to trying the Killer Hummus. The additions of cooking the chickpeas with a pinch of baking soda and preparing the hummus while I am a fan of Melissa Clark, food writer for the New York Times. Her “Stupendous Hummus” has been my go-to hummus recipe - well received by Americans and Israelis alike. I thought it was the ultimate hummus, but now Clark's latest book “Dinner: Changing the Game” includes a “Killer Hummus” recipe. Here I was settling for stupendous hummus all these years. I am looking forward to trying the Killer Hummus. The additions of cooking the chickpeas with a pinch of baking soda and preparing the hummus while the chickpeas are still warm seem authentically Israeli. In her latest cookbook, “Dinner: Changing the Game,” Clark sets out to offer recipes that can stand alone as dinner. I love the idea of a one-pot meal. Some of the recipes meet this criteria, such as the Roasted Chicken with harissa, leeks, and potatoes; but not all the recipes are balanced enough to make a complete meal (such as Za’taar chicken). Still, one-pot or not, the book includes lots of dinner recipes featuring poultry, meats, eggs, legumes, grains, salads, etc. that sound very tasty and are temptingly photographed. I especially loved the beet labneh dip (though not a stand-alone meal and it was a challenge to find labneh) and Vietnamese Caramel Salmon. I would make these dishes again and will look forward to trying out many more. Clark uses lots of fresh herbs and loves yogurt sauces. Not all of the ingredients are easy to find, but the preparations are accessible. I found recipes such as Roasted Carrots with Feta, Walnuts and Herbs; and Butternut Squash Lentil Soup that I could prepare with ingredients I already had in the house. The prep times seem to be underestimated, especially for the first time preparing a particular dish. If you are looking for new, fresh and tasty weeknight dinner ideas this book will offer lots of inspiration. The selection of recipes can accommodate special diets such as vegetarian and gluten-free. I would highly recommend it.

  23. 4 out of 5

    Caitlin Hawksley

    Sections: Chicken; Meat: Pork, Beef, Veal, Lamb, Duck, & Turkey; The Grind; Fish & Seafood; Eggs; Pasta & Noodles; Tofu; Beans, Legumes & Vegetable Dinners; Rice, Farro, Quinoa & Other Grains; Pizzas & Pies; Soups; Salads That Mean It; Dips, Spreads & Go-withs Pros: This is a cookbook made by a professional cook with all the thoughtful touches of someone who's owned and used many cookbooks. One of the most satisfying features is the lay-flat binding and weighty pages Sections: Chicken; Meat: Pork, Beef, Veal, Lamb, Duck, & Turkey; The Grind; Fish & Seafood; Eggs; Pasta & Noodles; Tofu; Beans, Legumes & Vegetable Dinners; Rice, Farro, Quinoa & Other Grains; Pizzas & Pies; Soups; Salads That Mean It; Dips, Spreads & Go-withs Pros: This is a cookbook made by a professional cook with all the thoughtful touches of someone who's owned and used many cookbooks. One of the most satisfying features is the lay-flat binding and weighty pages that keep the book open on the counter to the page you've selected. Cons: Many of the photos, while lovely, aren't in focus. No, thank you: Everything we made we would make again. More, please: Summer vegetable salad with tapenade and new potatoes (A fun smattering of summer garden favorites.); roasted cauliflower salad with chickpeas, tahini, and avocado (Orange rind, tahini, avocado, watercress — a brilliant, imaginative flavor profile.); green tahini dip (This intensely green dip with so much herby glory was a welcome substitute for traditional hummus.); fresh corn cakes with tomatoes and fried sage (Playful and unforgettably delicious.)

  24. 5 out of 5

    Susanne

    I really like this cookbook for its simplicity, organization and most of all for its great flavor combinations. Each recipe takes up a page, many accompanied by a second full page photo. Each recipe has a personal introduction by Melissa Clark, the New York Times food columnist, a relatively short list of ingredients as well as short and easy to follow instructions. This cookbook is meant to convince us - yes, dinner from scratch at home is a delicious possibility. And yes, I agree - not that I I really like this cookbook for its simplicity, organization and most of all for its great flavor combinations. Each recipe takes up a page, many accompanied by a second full page photo. Each recipe has a personal introduction by Melissa Clark, the New York Times food columnist, a relatively short list of ingredients as well as short and easy to follow instructions. This cookbook is meant to convince us - yes, dinner from scratch at home is a delicious possibility. And yes, I agree - not that I really needed any great motivation as I prepare most meals st home. Nevertheless, I am always looking for new inspiration for good food. Most dishes in DInner are one-pan/pot/sheet pan meals so are by default pretty straightforward. What turns them from ordinary to great are some new (to me) combinations such as halloumi and brussels sprouts, za'atar chicken with pomegranate, butternut squash and polenta, just to name a few examples. I am looking forward to try out more of her ideas for upcoming dinners.

  25. 4 out of 5

    Renee

    This book is full of delicious-sounding and inspirational dishes. Unfortunately, of the five or six I've cooked so far, they pretty much all had something off about them in the ingredient ratios or the instructions. The farro/smoked mozzarella/tomato salad had a ridiculously large amount of farro and a ridiculously small amount of mint - it in no way resembled the picture. The lime and herb clams had you steam the clams with a bunch of sauteed aromatics but no liquid - hello, scorched pan! The This book is full of delicious-sounding and inspirational dishes. Unfortunately, of the five or six I've cooked so far, they pretty much all had something off about them in the ingredient ratios or the instructions. The farro/smoked mozzarella/tomato salad had a ridiculously large amount of farro and a ridiculously small amount of mint - it in no way resembled the picture. The lime and herb clams had you steam the clams with a bunch of sauteed aromatics but no liquid - hello, scorched pan! The roast chicken with kale and chickpeas was delicious, but there's no way it serves four unless you double the chickpeas. Etc. etc. This is a great one for sparking ideas, but I expect more consistency and better testing. Also, the author writes that this is a new way of eating where all you need is bread or maybe a green salad to go alongside each dish to make it a full meal...and then proceeds to suggest additional sides for at least 50% of the recipes in the book.

  26. 5 out of 5

    sssnoo reads

    This is the second Piglet contest book I have read and decided to buy. This is the dinner and meal planning book I have been needing for a while. Something tomshake it up a bit, yet with recipes I can prepare easily on a weeknight without a lot of fuss and muss. I made the cover dish last night and it was someasy and such anchange up in tastes - and healthy. My family devoured it and it took almost no clean up. I have 10 more meals planned immediately and my family is picking through it picking This is the second Piglet contest book I have read and decided to buy. This is the dinner and meal planning book I have been needing for a while. Something tomshake it up a bit, yet with recipes I can prepare easily on a weeknight without a lot of fuss and muss. I made the cover dish last night and it was someasy and such anchange up in tastes - and healthy. My family devoured it and it took almost no clean up. I have 10 more meals planned immediately and my family is picking through it picking items. What is so nice is it doesn’t focus on one food style or region, but samples from everywhere. It is how I would likely eat out only better. i often struggle with fish dishes and there are many here tomtry - and vegetarian options, or if it is a sheetpan dinner a way for all of us to eat as we did last night. Love it love it love it. This is a modern family cook book.

  27. 4 out of 5

    Tina

    Here are some of the recipes I tried: Olive-oil Braised Chickpeas - surprisingly liked it (it looks more like a side dish than a main meal) Spicy Ginger Pork Noodles With Bok Choy - absolutely loved Pg 48 Spicy Tamarind Chicken - didnt coat like pictured, but tasted good Pg 179 Cacio e Pepe with Asparagus and Peas - good, but next time I would cut the amount of veggies in half Pg 295 Thai fried rice with sausage and greens - yuck Here are some recipes I wanted to try: Pg 218 Crispy Tofu Pg 236 red Here are some of the recipes I tried: Olive-oil Braised Chickpeas - surprisingly liked it (it looks more like a side dish than a main meal) Spicy Ginger Pork Noodles With Bok Choy - absolutely loved Pg 48 Spicy Tamarind Chicken - didn’t coat like pictured, but tasted good Pg 179 Cacio e Pepe with Asparagus and Peas - good, but next time I would cut the amount of veggies in half Pg 295 Thai fried rice with sausage and greens - yuck Here are some recipes I wanted to try: Pg 218 Crispy Tofu Pg 236 red lentil dhal with spiced brown butter and yogurt Pg 290 Butternut Squash Polenta with Ricotta and Fried Sage Pg 296 sausage polenta with red cabbage and caraway Pg 324 Crispy Chicken-skin Pho I liked Melissa's philosophy that expanding your dinner ideas can be about less work and more flavor. Her book was beautifully formatted with gorgeous pictures.

  28. 5 out of 5

    Daphne

    This is the best recipe book Ive ever owned, hands down. Ive made 15% of the recipes, some of those several times, and am eagerly anticipating trying the rest. This book is more than just a collection of recipes for dinner - its taught me HOW to cook in a new way and given me confidence to put together ingredients myself. The recipes are categorized by main ingredient primarily, and tends to be meat-heavy, although there are plenty of vegetarian recipes. Ive been cooking at a novice level for This is the best recipe book I’ve ever owned, hands down. I’ve made 15% of the recipes, some of those several times, and am eagerly anticipating trying the rest. This book is more than just a collection of recipes for dinner - it’s taught me HOW to cook in a new way and given me confidence to put together ingredients myself. The recipes are categorized by main ingredient primarily, and tends to be meat-heavy, although there are plenty of vegetarian recipes. I’ve been cooking at a novice level for years, and have had no trouble following all of the recipes. I’ve recommended this book to everyone I know.

  29. 5 out of 5

    Alisa Wilhelm

    This is my absolute favorite chef (many of her recipes are found on the NY Times cooking website). I would cook everything in this book. Everything. Exactly my tastes and food style -- 1 pot meals for the most part + carb base (rice for me, usually) + salad. The recipes take about an hour from start to finish, with the occasional advanced marinade prep. I don't consider any of the ingredients here to be out of the ordinary, but I cook a lot of asian food so I generally have everything on hand. This is my absolute favorite chef (many of her recipes are found on the NY Times cooking website). I would cook everything in this book. Everything. Exactly my tastes and food style -- 1 pot meals for the most part + carb base (rice for me, usually) + salad. The recipes take about an hour from start to finish, with the occasional advanced marinade prep. I don't consider any of the ingredients here to be out of the ordinary, but I cook a lot of asian food so I generally have everything on hand. There are a few northern hemisphere foods I can't get, but those recipes can be adjusted or skipped. I got this from the library but will certainly buy it when I get the chance.

  30. 4 out of 5

    Sarah Lee

    Lots of great recipes for both carnivores and vegetarians. I like that all recipes were made from scratch with no boxed or canned items beyond beans (which the book mentions that you could use dried). I did walk away with some good flavor ideas for recipes I already make and some new recipe ideas I would like to try. There was a lot of things I personally would not eat in this book but that is just because I am picky. If you are looking for homemade gourmet type recipes that are still easy Lots of great recipes for both carnivores and vegetarians. I like that all recipes were made from scratch with no boxed or canned items beyond beans (which the book mentions that you could use dried). I did walk away with some good flavor ideas for recipes I already make and some new recipe ideas I would like to try. There was a lot of things I personally would not eat in this book but that is just because I am picky. If you are looking for homemade gourmet type recipes that are still easy enough to make for an evening dinner then this book is for you!

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