12 of Melissa's Clark's recipes walks you through the New York Times contributor, cookbook author, and podcaster's recipes on our site.

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…

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.)…

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).

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

One of my favorite things growing up is eating the cauliflower my mom fried for ma’loubeh (an upside down rice, and veggies dish). Although I love love fried cauliflower but not a fan of frying anything at home. Frying somehow makes your home. So I baked these cauliflower in my air fryer for crispy results without using much oil. The cauliflower turned out so crispy with only 2 tsp of oil and cooked so fast. So here we go I present to you a Crispy cauliflower salad with a Tahini lemon…

We sat down to talk with bestselling author, chef, NYT columnist author Melissa Clark.

Harissa-laced roasted chicken with leeks, potatoes, yogurt and plenty of fresh herbs.

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.