We present 12 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.
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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.
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Pork Scallopini with Apples and Sage
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.
: Andrew ScrivaniLeite’s Culinaria reader Roni Bloom Jordan brought this light and crunchy crisp chicken schnitzel to our attention. (Thank you muchly, Roni.) The secret is to trap air in the crust when you cook the meat by moving and shaking the pan. (Subscription needed)
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.
: Eric Wolfinger Elissa Thomas, a member of our Leite’s Culinaria: What’s For Dinner? group, swears by this easy sheet-pan meal of spicy harissa-laced roasted chicken, sweet, browned leeks, crunchy potatoes, and a cool garnish of salted yogurt and fresh herbs.
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.
: It’s Thyme 2 CookThis 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.
David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.
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