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 farmer’s market change with the season. Now Melissa Clark, New York Times food columnist, shows them how. Because when it comes to feeding her own family — including a finicky toddler and a lactose-intolerant husband — Melissa has learned to get creative to put healthy, organic, and local foods on the table, year-round.
In Cook This Now, Melissa delivers a calendar year’s worth of easy and delicious meals featuring organic, fresh ingredients that can be uniquely obtained in each particular month. It’s a real challenge to feed families these days, but Melissa’s recipes and warm, homey writing style encourage home cooks to venture outside of the familiar, yet please everyone with her tasty dishes.
Recipes include: Red Wine Braised Oxtails, Baked Apples with Fig and Cardamom Crumble, Honey-Roasted Carrot Salad with Arugula and Almonds, Olive Oil Banana Bread with Chocolate Chips, Quick-Braised Pork Chops with Spring Greens and Anchovies, Coconut Fudge Brownies, Pan Roasted Halibut with Spring Onions and Honey Balsamic, Obsessive Twice-Baked Sour Cherry Pie — and much more.
Most of the time with cooking and eating, the rules are clear.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite