Recipes By Melissa Clark
1479 recipes found
Herbed Butter and Smoked Salmon Sandwiches
Oops Trifle Parfaits
Strawberry and Pistachio Galette
With a double filling of homemade strawberry compote sitting on top of a layer pistachio frangipane, this elegant galette is a perfect way to showcase ripe summer berries. It is a bit more demanding to make than many other galettes, but you can do it in stages, making the dough, the compote and the frangipane a few days ahead, then bake on the same day as you plan to serve it so the pastry stays delightfully crisp. And if you miss strawberry season, make this with raspberries, blackberries or blueberries, adjusting the sugar in the compote to match the sweetness of the fruit (taste and add more sugar for sour fruit, less sugar for sweeter fruit).
Mustardy Braised Rabbit With Carrots
Chocolate Chestnut Tart With Rum Whipped Cream
Roasted Tomatoes and Lentils With Dukkah-Crumbled Eggs
At once homey and inspired, this recipe from Diana Henry lifts stewed lentils out of the quotidian by topping them with harissa-roasted plum tomatoes, runny-centered eggs, and a pungent, Middle Eastern nut-and-spice mix called dukkah. Ms. Henry calls for making the dukkah with a mortar and pestle, which helps maintain a chunky, rustic texture. A food processor works, too, just add the nuts last so they don’t turn into paste, and don’t overdo the processing. You’re looking for coarsely rather than finely ground. You can make the dukkah, lentils and tomatoes a few days ahead. Just heat them up before serving.
Butternut Squash and Mushroom Wellington
Butternut squash coated in maple syrup, and soft, earthy mushrooms are sautéed then wrapped in a crisp, flaky puff pastry in this recipe. It's softly sweet and bursting with autumnal flavors, with goat cheese providing some soft, tangy creaminess. Try it on a chilly night, paired with a glass of white wine.
Golden Bowl
The rules for matching cocktails with food are a lot more lax than with wine. Really, anything goes, though the more complicated and layered the ingredients are in the glass, the more involved your accompanying hors d’oeuvres can be, and vice versa. For simpler cocktails, simple foods work best. To accompany this rye- and fennel-flavored cocktail, I whipped toasted fennel seeds and fragrant dark green fennel fronds into a velvety smooth white bean dip, which we scooped up with slivers of the bulb. One large, feathery fennel sufficed for both cocktails and dip.
Pear-Apple Butter With Cardamom
Boozy Concord Grapes
Fish Cakes with Herbs and Chiles
Panzanella With Crisp Chicken Skin
This Tuscan bread salad uses leftover roast chicken to make an amazing one-bowl meal. Instead of simply shredding chicken meat and skin and tossing it with tomatoes and bread, spend an few extra minutes crisping up the skin first. It’s a huge reward for the effort. The skin goes from floppy to crunchy and almost baconlike.
Rustic Shrimp Bisque
This recipe calls for using the peels of the shrimp to make the rich and fragrant broth base of the soup, a purée rich with fennel and leeks and dotted with tiny plump morsels of shrimp.
Chocolate Hazelnut Cakes With Fennel Confit
Celery Root-Parsnip Latkes
Noah Bernamoff serves his classic latkes at Mile End Deli in Brooklyn all year long. At Hanukkah, he breaks out the variations. Celery root and parsnip replace potato in this version, the sweetness of the parsnips tempered by the grassiness of the celery root. Mr. Bernamoff suggests topping these with horseradish cream.
Swiss Chard Rice Bowl With Chorizo
Jessica Koslow, the owner of Sqirl in Los Angeles, started making rice bowls as way to showcase Kokuho Rose brown rice, a particularly nutty and perfumed heirloom variety grown in Northern California. She has a varied roster of preparations, all of which will work with any good quality brown rice. In this recipe, Swiss chard stems and leaves are seasoned with toasted garlic, cumin and smoked paprika before being mixed into the rice; a crisp chorizo patty adorns the top. If you’d rather leave out the chorizo, you can top this with a fried egg or fried tofu instead.
Colombian-Style Chicken, Short Rib and Potato Stew
Sour Cream Ice Cream With Brown Sugar Strawberry Swirl
Wait to make this until good strawberries are available, because this fool-proof method lets their flavor and texture really shine through. Tangy from the sour cream, this is imbued with a caramel-tinged brown sugar sauce, and the ice cream itself has a soft but not runny texture. Think Mister Softee meets artisanal.
Potato Waffles With Smoked Trout
These savory waffles were inspired by the Solomon Gundy waffles at M. Wells Steakhouse in Long Island City, Queens. It starts with a mashed potato waffle batter, which is baked in a waffle iron until very crisp around the edges. They are then opulently topped with crème fraiche (or sour cream), smoked trout and trout or salmon roe. If you can’t find smoked trout, smoked salmon makes a fine substitute. Or try them topped with scrambled or fried eggs. Potato waffles make a terrific savory brunch dish, a light supper, or appetizer before a dinner party — they are unexpected in a festive, delightful way.
Crispy Duck Salad With Green Beans and Honeyed Almonds
Seared Lamb Chops With Anchovies, Capers and Sage
The dish comes together in minutes but tastes as if you’d spent hours over the stove fussing and fine-tuning. And because the salted fish and olive oil meld into a smooth sauce, you can serve the dish to people who think they don’t like anchovies, then tell them when only the lamb bones remain.
Simple Roast Chicken With Greens (and Bonus Stock)
This thrifty dinner is a a crisp-skinned treat that leaves leftovers for lunch, and, if you like, a 2-quart container of golden broth. Reserve the bones, and let them simmer in salted water with a few simple aromatics, while you answer emails, check the news or drink some wine. The chicken here is first roasted in a skillet, so even the drippings don't go to waste, used to sauté some hearty greens as a side. But you can use any pan you like, as long as it has a rim to catch the juices. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)
Rye Tarte Tatin
Rye flour adds an earthy flavor and soft, cakey texture to this otherwise classic tarte Tatin, which is topped with glossy, nearly candied apples cloaked in caramel. A tangy yogurt sorbet offsets the sweetness, but crème fraîche, a dollop of sour cream or a spoonful of plain Greek yogurt would also work nicely as an accompaniment. This recipe is adapted from the chef Moko Hirayama, who serves it at Mokonuts, the Paris restaurant and cafe she owns with her husband, the chef Omar Koreitem.
Seared Pork Cutlets With Green Garlic Salsa Verde
This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde. You can also use regular garlic, though you might want to reduce the amount by half. I also added garlic chives to the mix just because I saw them at the farmers’ market and figured a little more garlic flavor could only help. (Regular chives are perfectly fine.) The sauce, with plenty of chopped parsley and mint, is intense, bright and herbal. It makes a bright counterpoint to rich slices of seared pork. I used butterflied slices of loin that cook very quickly, but you can use bone-in chops if you give them a few more minutes on the fire (or pound them first).