Star gazer skillet12/24/2023 Then, I published it again in my cookbook "Dinner: Changing The Game," and I changed it up a little bit. And you throw it on the sheet pan, and then, I finished it with a little bit of yogurt sauce. And this was - you take sliced potatoes - you marinate the potatoes in the chicken with a harissa paste, some olive oil, garlic. So the first recipe that I published for harissa chicken with potatoes was in The New York Times. Yeah.ĬLARK: This is what - the reason I love this recipe is because I feel like it's a constant work in progress. It doesn't have to be the favorite - just one you like. I'd say - I think maybe about ten years, I started really getting into it.ĭAVIES: You want to pick a favorite recipe and tell us about it?ĬLARK: Can I just tell you about one that I'm really excited about.ĭAVIES: Yeah. How do I put them on a sheet pan in a way that everything comes out at the same time? And this has just been my obsession for the past. OK, I have - you know, I've got my chicken, and I've got my potatoes, and maybe I have some spinach. And once you start cooking on a sheet pan, it's really fun to be able to puzzle it out. I could be, you know, answering those last emails. So my dinner is cooking in the oven, and I can be making my salad. But I thought, OK, this is exactly how I want to cook because not only is it, you know, a one-pan meal, meaning less clean up, I also get to put everything on the pan, I get to put it in the oven, and then, I can forget about it until it's done, and I can do other things. You feel sheet pans are kind of underappreciated, don't you?ĬLARK: As soon as I saw a recipe - and I don't remember where I saw the recipe for the sheet pan, you know, meal. The first section of recipes is stuff that you do in a sheet pan. Sometimes you cook something in the pan, and then, you put it in a plate and then do other things but, really, only one cooking pot when it's over. I mean, we should note that there will be a few other dishes here. And that's how the book is organized, just by the kind of pot you get. How do I do a meal that would normally take two or three pans and do it in one?ĭAVIES: Right. Give me one vessel - a sheet pan - one of my favorites - an instant pot - another favorite - a skillet, a casserole dish. And I wanted to just do it across the board. I want to set a challenge, and I want to do one pot only, I mean, one-pot meals with - that are classics, you know? But we mostly think of one pots as being a stew or a soup. But for this book, I decided, you know what? I know I've been kind of doing this. So as part of the way I always cook, I've always been figuring out, how can I streamline? How can I make this recipe easier? How do I eliminate a bowl or do everything on one sheet pan or in one skillet? And I've been doing this over the years. But the one thing that I don't love is the cleanup. I just love to, you know, cook my meal, to get into the chopping. What gave you the idea for this one-pan cookbook?ĬLARK: Well, you know, I've always been interested in making my recipes accessible and simple for home cooks, I mean, because that's how I cook. Thank you.ĭAVIES: This cookbook has everything from meatball subs to peanut-crusted tofu. MELISSA CLARK: Oh, it's so good to be here. So we are delighted to have Melissa Clark on the show as she publishes her latest cookbook, "Dinner In One: Exceptional And Easy One-Pan Meals." Melissa Clark, welcome to FRESH AIR. She writes a weekly column for the Times called "A Good Appetite," and she regularly produces cooking videos. Clark is the author of more than 40 cookbooks and winner of multiple James Beard and International Association of Culinary Professionals awards. This shouldn't be a big surprise, really. Over time, many other friends have said the same thing. And we've noticed that many of our favorites are written by Melissa Clark. Like a lot of families, we've gotten in the habit at my house in recent years of trying recipes from The New York Times cooking website.
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