Recipes By Melissa Clark
1468 recipes found
Chocolate Wafer Cookies
Tomato-Watermelon Salad With Anchovy Bread Crumbs
Slightly sweet and very savory, this juicy, colorful salad is perfect for summer, when tomatoes and watermelon are at their peak. Briefly marinating the tomatoes helps season them thoroughly and draws out their juices, which lend a soft, round note to the tart sherry vinegar in the dressing. Note to anchovy-avoiders: Their presence in the bread crumbs isn’t obvious or assertive. They melt into the oil, leaving behind just a hint of their saline, umami character. Serve this as a side dish to grilled or toasted meats or fish. Or, to make it a meal, you can add crumbled goat cheese or feta, but it would also be nice with a can of tuna flaked over the top or some chickpeas mixed in.
White Bean Salad With Crispy Cheese
This hearty, no-cook salad has a range of textures and flavors that make it particularly satisfying, all without much effort from the cook. The canned white beans are dressed in a bracing red wine vinaigrette that enlivens their soft earthiness with a welcome tang. Slivers of fennel lend sweetness, while arugula and basil add pleasingly green and bitter notes. Then, just before serving, crumbled store-bought Parmesan crisps make the whole thing crunchy, salty and very fun to eat. Just be sure not to add the Parmesan crisps until right before serving; they soften quickly and may lose their snap.
Zucchini Pasta With Tuna and Chile Paste
Spaghetti with tuna is one of those adaptable pantry dishes that you can dress up with whatever you have on hand. Just cook alliums (garlic, onion, scallions or shallot) in plenty of olive oil, add pasta water and al dente pasta to the pan, and finish with a can of tuna flaked on top. This version adds zucchini, fresh herbs and any kind of chile paste you like (gochujang, harissa, aji amarillo, sambal oelek or Sriracha) for brightness and heat. Just note that some chile pastes are more fiery than others, so if you’re unsure how much to add, gradually dab it in it, tasting as you go. Then make this in summer when zucchinis are abundant, or substitute other vegetables (eggplant, peppers, greens) as they come into season. Simple, thrifty and very satisfying, it’s an afterwork dish to make on repeat.
S’mores Tart
This stunning dessert takes the elements of s’mores – marshmallows, graham crackers and melty chocolate – and recombines them in an elegant way. A billowing meringue singed with a blowtorch replaces the toasted marshmallows, a homemade graham cracker crust replaces the cookies and a soft, bittersweet ganache stands in for the usual melted chocolate bar. It does take time and effort, but you can do it over the course of a couple of days. The spectacular results are well worth it.
Oven S’mores
These easy, everyday s’mores are made in your broiler, no bonfire required. Ready in five minutes, they’re perfect for a speedy, chocolatey dessert. Feel free to swap out different cookies for the graham crackers. Ginger snaps, shortbread, chocolate wafer cookies all work equally well, as do salty crackers like Ritz and Saltines.
Skillet Chicken Thighs With Schmaltzy Tomatoes
Golden pan drippings star in this simple dish of roasted chicken thighs, seasoning a juicy tomato and red onion salad with their caramelized, salty flavors. There’s minimal prep involved, just the slicing of an onion and halving of some cherry tomatoes, which can be done as the chicken roasts. Red-pepper flakes and lemon zest add bright, fiery notes, and fresh basil or mint sprinkled on at the end give this verdant freshness. Be sure to serve the chicken with crusty bread to catch all the sweet, earthy juices.
Stuffed Peppers With Chickpeas and Cheese
Cozy, cheesy stuffed peppers are made vegetarian by using chickpeas instead of the usual ground meat. The cumin, tomato paste and chili powder give the filling its depth and heat, and plenty of scallions and herbs keep it bright and fresh. If you’d like to assemble the peppers ahead, you can. They’ll keep in the fridge overnight. Just pop them in the oven and add a few minutes to the baking time. Or bake them ahead and savor them later; these peppers are equally good served hot, warm or at room temperature.
Stir-Fried Chicken With Mushrooms and Snow Peas
This classic stir-fry recipe, adapted from “The Key to Chinese Cooking” by Irene Kuo, calls for velveting chicken breast, a process of marinating the meat in a mix of egg white, cornstarch, salt and Shaoxing wine, and then blanching it. The extra steps help ensure that the lean chicken stays very tender and silky, even when seared at very high heat. You can use this basic recipe as a template for any chicken stir-fry, varying the vegetables depending on the season and what’s available. Serve it piping hot, with rice on the side.
Baked Summer Tomatoes
In her cookbook, “The Taste of Country Cooking,” Edna Lewis includes this homey dish of baked tomatoes in her menu for a summer wheat-harvesting dinner. Sweetened with sugar and thickened with pieces of buttered bread, it’s an unusual side dish that’s just as good when made with soft, overripe tomatoes as it is with perfect ones. Using a mix of different size and color tomatoes makes this both visually and texturally appealing. But feel free to use whatever ripe tomatoes you have.
Shrimp Pullao
When Madhur Jaffrey first published her cookbook, “An Invitation to Indian Cooking,” in 1973, Americans had a hard time finding Indian staples like garam masala and basmati rice in local supermarkets, and dishes like her fragrant shrimp pullao were considered special occasion fare. Much has changed, and these days pullaos are easy to throw together on any given weeknight, often straight from the pantry. This one is gently spiced, letting the delicate flavors of the rice and shrimp shine. Ms. Jaffrey suggests serving it with a yogurt-based vegetable dish. But even simpler, a little dollop of salted yogurt on the side adds a cool and creamy contrast.
Roasted Zucchini and Shrimp With Za’atar Yogurt
This simple, colorful sheet-pan meal combines caramelized chunks of zucchini and tender shrimp. The zucchini is given a head start in the oven so it can turn deeply brown, while the shrimp marinate in a mix of za’atar and lemon zest, absorbing the flavors. Then, the shrimp is added to the sheet pan, and everything is quickly broiled before being dolloped with an herby, garlicky yogurt sauce. Don’t slice the zucchini too thin: This dish benefits from the texture of thick, meaty pieces.
Sheet-Pan Pizza al Taglio
Popular in Rome, pizza al taglio is a rectangular pizza that’s sold by the slice and is often eaten on the go as a salty, savory snack. The dough tends to be crisp-edged and light rather than chewy, and the toppings, which can vary widely, are often seasonal. This quick, untraditional version can be made on a sheet pan in less than three hours. It has a puffy, no-knead crust that’s imbued with olive oil (like focaccia) and extremely easy to make. Feel free to play with the toppings. Cooked vegetables (thinly sliced potatoes, artichokes, roasted peppers), sliced prosciutto or mortadella, olives, other cheeses, or tinned fish like anchovies or tuna can all be added after the pizza is baked.
Buttered Noodles With Jammy Eggs
In this speedy, pantry-friendly meal, jammy eggs and wide egg noodles are tossed with melted butter, sour cream and lemon juice to make a silky, tangy dressing. Then, the soft noodles and eggs are topped with poppy or sesame seeds for crunch, and scallions and herbs for a fresh, green pop of flavor and color. Hand-tearing the eggs over the noodles ensures that every drop and crumble of yolk is caught, and gives the dish a pleasingly rustic texture. But you can use a cutting board and knife if you’d prefer. This is at its best served warm or at room temperature, when the noodles are supple and the yolks still velvety.
Lemon Soufflé French Toast
Like a cross between bread pudding and a fancy soufflé, this golden, puffed French toast casserole makes for the most elegant of brunch dishes. Baking the challah slices before soaking gives a rich, toasty flavor and helps dry them out, allowing them to absorb maximum custard. Lemon zest and orange liqueur give this a deep citrus flavor that’s punctuated with nutmeg and a burnt sugar topping. Serve it on its own or with fruit on the side. And while this nicely sweetened breakfast doesn’t need any syrup or extra sugar, a squeeze of lemon adds just the right tang.
Brown Sugar Sheet-Pan French Toast
With a cracking, caramelized brown sugar crust topping and soft, custardy slices of challah, this sheet-pan French toast is sweet perfection all by itself, without the need for maple syrup or powdered sugar. Baking it on a sheet pan eliminates the need to stand at the stove, pan-frying slices in batches. And while the oven is on, it’s easy to throw in a pan of bacon as well. If you can plan ahead, it’s best to start this the night before; the longer the challah soaks in the cinnamon-scented egg mixture, the better and more cakelike the result.
Creamy Asparagus Pasta With Peas and Mint
Sautéing asparagus in butter mellows it, bringing out its sweetness. Mixed with peas, mint, Parmesan and cream, it makes the foundation of a rich pasta dish with primavera vibes, but easier, faster and brighter, thanks to some grated lemon zest folded in at the end. If you can’t get good asparagus, feel free to substitute other quick cooking vegetables, like zucchini, corn or mushrooms. This delightful cream sauce is highly adaptable.
Miso-Chile Asparagus With Tofu
Broiling asparagus gives it a charred exterior but still keeps the vegetables soft and sweet within. Here, the stalks share a pan with cubed tofu, and everything is glazed with a pungent miso sauce spiked with mirin, rice vinegar and a good hit of chile. Served over rice or noodles, it makes a salty, spicy and deeply flavored meal that’s ready in less than half an hour.
Pan-Seared Asparagus With Cashews
In this speedy, springy dish, a crunchy mix of nuts, seeds and coconut flakes gives seared asparagus plenty of texture, while a squeeze of lime and handful of fresh herbs add brightness right at the end. This makes a hearty side dish for simple roasted fish or chicken, or it can be a light meal when served over rice or alongside a fried or soft-cooked egg, the yolk turning into a glossy sauce that coats the stalks.
Creamy Fish With Mushrooms and Bacon
This delightful fish recipe is inspired by a recipe from the chef Hugue Dufour of M. Wells restaurant in Long Island City, Queens. It’s based on the classic French preparation called bonne femme, which refers to simple, homey dishes often containing wine, mushrooms and cream. Here, bacon and tomatoes are added to the sauce, giving it brawny depth and brightness. You can use any kind of mild, white-fleshed fish you like. Just watch it carefully so the fillets don’t overcook under the broiler.
Matzo Pizza
A staple during Passover, this easy snack combines a crunchy, cracker-like crust and gooey, cheesy topping spiked with optional red-pepper flakes for a fiery bite. Feel free to add your favorite pizza toppings: Olives, anchovies, dried oregano and sliced garlic and onions can all be layered on top of the cheese before baking.
Spicy Skillet Ground Turkey and Snap Peas
Inspired by the bold and zesty flavors of a Thai larb, this easy skillet meal pairs nuggets of golden ground turkey with sugar snap peas and a mound of fresh herbs. The sauce, a combination of fish sauce, lime juice and red-pepper flakes, makes everything taste both bright and deep, while an optional sprinkling of chopped nuts adds richness and crunch. Serve over rice or rice noodles, or with flatbread.
One-Pan Creamy Artichokes and Peas
This creamy stew, full of seasoned sweet leeks, lemon zest and Parmesan, is a celebration of spring that you can make all year long, thanks to the canned artichokes and frozen peas. The creaminess comes from dolloping fresh ricotta over the top, then swirling it into the warm stew as you eat so it melts a little. Serve this with crusty bread or over pasta, gnocchi or rice to soak up the fragrant, herby pan sauce.
Skillet Eggs With Garam Masala and Tomatoes
Like a mashup of shakshuka, eggs in purgatory and egg curry, this aromatic dish consists of jammy eggs cooked in a quickly made tomato sauce that’s scented with cardamom, garam masala and cinnamon. Canned cherry tomatoes give this sauce an especially sweet flavor, but if you can’t find them, canned diced tomatoes will also work. Although the sauce comes together quickly, you can make it ahead. It’ll keep for at least three days in the refrigerator. Then bring it to a simmer just before cracking in the eggs. Serve with toast or over rice to catch every bit of runny yolk.