NPR's Ayesha Rascoe visits the food writer's home to talk and cook. Clark has a new book of recipes promising minimal fuss (and dirty dishes).

This white bean dish isn’t shy when it comes to garlic. It’s used in the pot along with the simmering beans, and also fried in olive oil as a crunchy, pungent garnish. As a contrast, the broccoli rabe and red onion get very sweet when you sauté them slowly until they are browned and caramelized. Alongside the soft, mild white beans, it’s a satisfying and comforting dish with a garlicky kick. This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your…

Melissa Clark's Dinner: Changing the Game will help you streamline your cooking habits and master go-to recipes, like these three all-stars from the book.

Crispy Lemon Chicken with Potatoes, Oregano, and Capers https://www.thekitchn.com/crispy-lemon-chicken-with-potatoes-oregano-and-capers-recipe-23415305?utm_source=RSS&utm_medium=feed&utm_campaign=Category%2FChannel%3A+main #recipes #splendidum.com

This recipe, from New York Times columnist Melissa Clark's new cookbook, Dinner: Changing the Game (Clarkson Potter), elevates the chicken-and-potatoes

This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over. The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When dinnertime comes, dust it with the cheese, butter and bread crumbs and bake the whole thing off. (And for everything you need to know to make perfect potatoes, visit our potato guide.)…

The beloved ‘New York Times’ food writer’s new one-pot, one-pan cookbook is full of easy weeknight staples.

MELISSA CLARK

This combination of ingredients—nutty brown butter, salty capers, sweet raisins, and cauliflower—was inspired by Jean-Georges Vongerichten, who has been serving it as a sauce for scallops at his restaurant Jean-Georges since it opened in 1997.

The chicken breast might get all the press, but it’s the humble chicken thigh that really delivers in terms of flavor, versatility and economy. Most of these recipes can be made with bone-in or boneless chicken thighs. For more chicken recipes, check out our Easy Chicken Recipes for Busy Weeknights collection.