Tag Archives: Melissa Clark recipe

Indispensable Korean Scallion Pancakes — Plus A Food Gal Giveaway

Korean scallion pancakes -- a cinch to make with kimchi and any leftover veggies you have.
Korean scallion pancakes — a cinch to make with kimchi and any leftover veggies you have.

That quarter head of cabbage lingering in the fridge. The two carrots, once the epitome of crunch, now possessed of droopy ends. That once bright-white cauliflower head starting to go sallow. And those green onions now sadly going limp.

When I peer into my crisper drawer at home, it often feels like a race against the clock. Limiting my trips to the grocery store now means loading up with perishables all at once, each with its own limited life cycle. Tick, tick, tick. When I spy things beginning to wither, like Valentine’s Day roses after the bloom of the holiday has come and gone, I slump dejectedly.

But now, thanks to a genius recipe, I perk up immediately instead to the possibilities.

Because “Korean Scallion Pancakes” or “Vegetable Pajeon” was made for those bits and ends of veggies that hang around a little too long through no fault of their own.

Think Hanukkah potato pancakes gone Korean with kimchi instead.

Small-batch Vietnamese Tiger Sate chili sauces -- plus a chance to win three jars to try.
Small-batch Vietnamese Tiger Sate chili sauces — plus a chance to win three jars to try.

This genius recipe, published in 2019 in the New York Times, is by one of my favorite food writers, Melissa Clark. She learned the recipe from Chef Sohui Kim of Insa and the Good Fork restaurants in Brooklyn.

Read more

Cooking In The Time of Grocery Delivery

Melissa Clark's easy and delicious honey-roasted carrot salad with toasted almonds.
Melissa Clark’s easy and delicious honey-roasted carrot salad with toasted almonds.

I love carrots — now more so than ever before, too.

That’s because during this unprecedented shelter-in-place mandate, I’ve been relying on delivery services to get all of my groceries.

As someone who’s used to combing through new cookbooks to hone in on an inspired recipe to try, then racing out the door to a grocery store or two to find just the right ingredients called for, this has been an adjustment.

Now, I let the ingredients solely dictate what I make. And because I only schedule deliveries once every 7 to 10 days, it requires a lot more planning. I covet peak-season produce, of course. But because so much of that is quite perishable, I also need a mix of sturdier fruits and veggies that will last at least until the next delivery.

Nantes carrots are worth seeking out.
Nantes carrots are worth seeking out.

That’s where carrots are a godsend. They hold up well in the crisper drawer for weeks, and they can be used in so many ways, both raw and cooked.

Read more

Shredding It In The New Year

Your new go-to dish in the new year.

Your new go-to dish in the new year.

 

Another new year. Another pledge to exercise more, snooze more, disconnect from the electronics more, and of course, to eat more tofu.

Just kidding.

Sort of.

You know come Jan. 1, you promise yourself you’ll eat better. This is an easy way to keep your word.

Because “Shredded Tofu with Spicy Ground Chicken and Edamame” not only incorporates good-for-you tofu, but is effortless and delicious.

It will also teach you a new nifty trick with tofu.

Read more

Meyer Lemons Part I: The Quick and the Savory

This is what I call an ideal lemon chicken.

This is what I call an ideal lemon chicken.

 

Lemon chicken may be a mainstay of Chinese restaurant menus, but I never order it.

Battered to oblivion, and tossed with a gloppy sauce that tastes more of sugar than citrus, it just doesn’t appeal.

Melissa Clark’s “Sauteed Chicken with Meyer Lemon,” however, is much more my style.

The veteran cookbook author and New York Times food writer does swaps out the deep-frying for stir-frying instead. That means this dish comes together in no time and with no mess.

What’s more, you can really taste the fresh, bright Meyer lemon in this dish.

Read more

Melissa Clark’s Peachy Pork

One-pan magic that makes the most of summer peaches.

One-pan magic that makes the most of summer peaches.

 

Every summer, I turn fruity.

As in batty for plums, pluots, peaches, nectarines cherries, strawberries, blueberries, figs and the like.

So much so that I practically have to restrain myself from buying a few of everything that I see at the farmers market, lest I end up with a load of fruit at the end of the week, when I am ready to set out to the market again on my regular weekend jaunt.

Just last Saturday, my favorite strawberry vendor asked me pointedly, “Do you really go through this many strawberries every week?” as I bought my usual three baskets from him.

Why, yes, I do. I really, really do.

Hey, it could be worse. At least he didn’t ask, “Do you really go through five buckets of chicken every week?”

Instead, I’m proud to be fruity to the core. Most of my haul is enjoyed as is — out of hand or topped with Greek yogurt or tossed into salads. Some get baked into sweet treats such as galettes, muffins or financiers. And every now and then, some actually end up in something savory.

Like “Peachy Pork or Veal with Pomegranate Molasses and Charred Onion.”

DinnerChangingTheGame

The recipe is from “Dinner: Changing the Game” (Clarkson Potter), the newest cookbook by Melissa Clark, of which I received a review copy.

Read more

« Older Entries