Cook This Now by Melissa Clark
120 Easy and Delectable Dishes You Can't Wait to Make

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"This collection of brilliantly conceived, seasonally driven recipes has quickly become one of my favorites. Easy to prepare and incredibly satisfying, this is inventive comfort food at its best. A must for any passionate home cook."
-Gwyneth Paltrow, author of My Father's Daughter

"Fig Snacking Cake Stupendous Hummus Whatever Greens You've Got Salad I want all of it! Melissa's smart, welcoming style and love of food infuse this wonderful cookbook. It's an extremely personal collection of recipes, each with its own subtle twists and original flavors, and on every page you hear Melissa's voice reassuringly guiding you around the kitchen."
-Amanda Hesser, author of The Essential New York Times Cookbook and co-founder of

Melissa Clark, New York Times Dining Section columnist, offers a calendar year's worth of brand-new recipes for cooking with fresh, local ingredients-replete with lively and entertaining stories of feeding her own family and friends.

Many people want to eat well, organically and locally, but don't know where or even when to begin, since the offerings at their local farmers' market change with the season. In Cook This Now, Melissa Clark shares all her market savvy, including what she decides to cook after a chilly visit to the produce section in the dead of winter; what to bring to a potluck dinner that's guaranteed to be a hit; and how she feeds her marathon-running husband and finicky toddler. In addition, she regales us with personal stories about good times with family and friends, and cooking adventures such as her obsessive cherry pie experimentation and the day she threw out her husband's last preserved Meyer lemon.

In her welcoming, friendly voice, Melissa takes you inside her life while providing the dishes that will become your go-to meals for your own busy days. Recipes include Crisp Roasted Chicken with Chickpeas, Lemons, and Carrots with Parsley Gremolata; Baked Apples with Fig and Cardamom Crumble; Honey-Roasted Carrot Salad with Arugula and Almonds; Quick-Braised Pork Chops with Spring Greens and Anchovies; Coconut Fudge Brownies-and much more.

Melissa delivers easy, delicious meals featuring organic, fresh ingredients that can be uniquely obtained during each particular month. It can be a real challenge to feed families these days, but Melissa's recipes and inviting writing encourage home cooks to venture outside of the familiar, yet please everyone at the table.

About Melissa Clark

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Melissa Clark, a James Beard Foundation award winner, writes about cuisine, wine, travel for numerous publications, including the New York Times (where she writes the enormously popular "A Good Appetite" Dining Section column), Bon Appetit, Food & Wine, and Martha Stewart. Her work has also appeared in Best Food Writing 2007,and she is a regular guest on the nationally broadcast NPR's"The Takeaway." Clark has written 22 cookbooks, including Braise with Chef Daniel Boulud; The Last Course with former Gramercy Tavern pastry chef Claudia Fleming; The Deen Family Cookbook with Paula Deen; and The Skinny: How to Fit into Your Little Black Dress Forever. Clark was born and raised in Brooklyn, New York, where she now lives with her husband and daughter.
Published October 4, 2011 by Hachette Books. 421 pages
Genres: Self Help, Cooking. Non-fiction

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Kirkus Reviews

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Additional segments, such as “What Else?” and “A Dish by Another Name,” offer advice, such as suggestions for substitutions if the dish is being prepared out of season or tips on how to tenderize free-range farmers’ market chicken legs, which can be more muscular than sedentary, factory-raised meat.

Sep 18 2011 | Read Full Review of Cook This Now: 120 Easy and D...

City Book Review

Clark’s recipes sometimes seem as much about her as about the food — a good thing when the writer is both winningly personable and an excellent cook.

Dec 14 2011 | Read Full Review of Cook This Now: 120 Easy and D...

The Kitchn

The soup sounded so...well, bare bones, which intrigued me as I imagined a pot swirling with nothing but water and several cartoon-ish white bones in it, the bony version of stone soup.

Oct 26 2011 | Read Full Review of Cook This Now: 120 Easy and D...

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