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Index
Cover Half Title Page Title Page Dedication Contents A Note to the Reader WINTER
Photo section 1 JANUARY
WHITE BEAN STEW WITH ROSEMARY, GARLIC, AND FARRO TUSCAN KALE WITH ANCHOVIES, GARLIC, AND PECORINO CRISP ROASTED CHICKEN WITH CHICKPEAS, LEMONS, AND CARROTS WITH PARSLEY GREMOLATA WHATEVER GREENS YOU’VE GOT SALAD SESAME SOBA SALAD WITH ROASTED SHIITAKES AND TOFU CROUTONS PORT WINE–BRAISED OXTAILS (OR SHORT RIBS) SKILLET-ROASTED POTATOES AND GOLDEN TURNIPS WITH SMASHED GARLIC BAKED APPLES WITH FIG AND CARDAMOM CRUMBLE MALLOBARS DOUBLE COCONUT GRANOLA
FEBRUARY
GRILLED SAUSAGES WITH CELERY ROOT SALAD WITH HAZELNUTS AND ARUGULA CRISPY BROWN BUTTER MUSHROOMS CHILE-COCONUT BRAISED BEEF SHORT RIBS COCONUT RICE AND PEAS FRAGRANT LENTIL RICE SOUP WITH SPINACH AND CRISPY ONIONS SLICED ORANGES WITH OLIVES AND RED CHILE CREAMY PARSNIP AND LEEK SOUP WITH PUMPERNICKEL CROUTONS BUTTERY, GARLICKY, SPICY CALAMARI WITH ISRAELI COUSCOUS LEMONY OLIVE OIL BANANA BREAD WITH CHOCOLATE CHIPS TINY VALENTINE’S DAY CAKE FOR DANIEL (DEVIL’S FOOD CAKE WITH BUTTER RUM FROSTING)
MARCH
GINGERY SPLIT PEA SOUP WITH TOASTED CORIANDER BUTTER LETTUCE AND CLEMENTINE SALAD WITH BROWN BUTTER VINAIGRETTE BRAISED PORK SHOULDER WITH TOMATOES, CINNAMON, AND OLIVES OVER POLENTA MUSTARD GREENS SALAD WITH ANCHOVY CROUTONS AND GRUYèRE CHEESE SPICY BLACK BEANS WITH CHORIZO AND JALAPEÑOS WILTED COLLARD GREENS WITH LEMON AND EXTRA-VIRGIN OLIVE OIL BAKED STUFFED POTATOES WITH CORNED BEEF AND DILL BUTTER CRISPY ROASTED CABBAGE WHOLE WHEAT IRISH SODA BREAD WITH RAISINS AND CARAWAY OLIVE OIL–ALMOND CAKE WITH VANILLA MASCARPONE
SPRING
Photo section 2 APRIL
CREAMY LEEK GRATIN WITH PARMESAN POT-ROASTED LAMB WITH MEYER LEMON CURRIED COCONUT TOMATO SOUP SAVORY MATZO BREI WITH BLACK PEPPER AND HONEY GREEN-POACHED EGGS WITH SPINACH AND CHIVES VIETNAMESE GRILLED STEAK AND CABBAGE SALAD WITH PEANUTS, MINT, AND CHILES ROASTED CHICKEN LEGS WITH SMOKED PAPRIKA, BLOOD ORANGE, AND GINGER BULGUR “PILAF” WITH SWISS CHARD AND DRIED APRICOTS QUICK-BRAISED PORK CHOPS WITH SPRING GREENS AND ANCHOVIES BARLEY WITH CARROTS, SCALLIONS, AND MAYBE PARMESAN COCONUT FUDGE BROWNIES
MAY
PAN-ROASTED PACIFIC HALIBUT WITH SPRING ONIONS AND HONEY BALSAMIC FRISéE SALAD WITH BACON AND EGGS GARLICKY MUSSELS WITH WHITE WINE AND RAMPS PANFRIED ASPARAGUS WITH RAMPS, LEMON, AND FRIED EGGS ROASTED ASPARAGUS WITH GINGERED RHUBARB SAUCE SKILLET CHICKEN WITH GREEN GARLIC AND LEMON THYME QUINOA WITH BLACK PEPPER, BROWN BUTTER, AND ARUGULA WHOLE WHEAT BISCUITS WITH SPICY CARDAMOM BUTTER RHUBARB CURD SHORTBREAD TART WITH FRESH STRAWBERRIES RHUBARB, STRAWBERRY, AND LEMON MARMALADE
JUNE
PAN-ROASTED RADISH AND ANCHOVY CROSTINI PASTA WITH GARLIC SCAPES PESTO, SUGAR SNAP PEAS, AND RICOTTA SEARED WILD SALMON WITH BROWN BUTTER CUCUMBERS CRUSHED NEW POTATOES AND PEA SALAD WITH MUSTARD SEED DRESSING CLAMS WITH PEAS, PEA SHOOTS, AND ISRAELI COUSCOUS HONEY-ROASTED CARROT SALAD WITH ARUGULA AND ALMONDS GREEN PEACH SALAD WITH LIME AND BASIL WHOLE WHEAT PIZZA WITH THE VERY FIRST CHERRY TOMATOES, OLIVES, AND TUNA BUCKWHEAT PANCAKES WITH SLICED PEACHES AND CARDAMOM CREAM SYRUP OBSESSIVE TWICE-BAKED SOUR CHERRY PIE
SUMMER
Photo section 3 JULY
CANTALOUPE AND YOGURT SOUP WITH TOASTED CUMIN SALT SHRIMP SCAMPI WITH PERNOD AND FENNEL FRONDS SHAVED FENNEL SALAD WITH PARMESAN AND ORANGE ZEST PANFRIED STRIPED BASS WITH ANCHOVY GARLIC BREAD CRUMBS AND BASIL CUCUMBER AND ALMOND SALAD WITH SHISO LAMB MERGUEZ BURGERS WITH HARISSA MAYONNAISE CORN SALAD WITH TOMATOES, AVOCADOS, AND LIME CILANTRO DRESSING MAPLE BLUEBERRY TEA CAKE WITH MAPLE GLAZE FRESH PEACH BUTTERMILK ICE CREAM BERRY SUMMER PUDDING WITH ROSE-SCENTED CUSTARD
AUGUST
A PERFECT TOMATO SANDWICH CREAMED, CARAMELIZED CORN THAI-STYLE GROUND TURKEY WITH CHILES AND BASIL SOUTHEAST ASIAN TOMATO SALAD SAUTÉED SCALLOPS WITH TOMATOES AND PRESERVED LEMON GRILLED CUMIN AND CHILE VEAL MEATBALLS SHAVED ZUCCHINI AND AVOCADO SALAD WITH GREEN GODDESS DRESSING SEARED MACKEREL WITH SMOKY PAPRIKA AND SWEET PEPPERS ISRAELI COUSCOUS WITH FRESH CORN, TOMATOES, AND FETA UPSIDE-DOWN POLENTA PLUM CAKE
SEPTEMBER
STUPENDOUS HUMMUS ROASTED PEPPER AND CELERY LEAF CROSTINI PASTA WITH BACON, ROSEMARY, AND VERY RIPE TOMATOES GREEN BEAN SALAD WITH WALNUTS AND WALNUT OIL FRESH CORN POLENTA WITH ROASTED RATATOUILLE AND RICOTTA BRAISED PORK RIBS WITH GREEN TOMATO, ORANGE, AND THYME SPICED BRAISED LENTILS AND TOMATOES WITH TOASTED COCONUT BUTTERY WHOLE WHEAT PARATHA PISTACHIO SHORTBREAD FIGGY DEMERARA SNACKING CAKE
AUTUMN
Photo section 4 OCTOBER
CELERY SALAD WITH WALNUTS AND PARMESAN CUMIN SEED ROASTED CAULIFLOWER WITH SALTED YOGURT, MINT, AND POMEGRANATE SEEDS RAW KALE SALAD WITH ANCHOVY-DATE DRESSING ROASTED BLACKFISH WITH OLIVES AND SAGE CINNAMON ROASTED SWEET POTATOES AND GARLIC STIR-FRIED CHICKEN WITH LEEKS, OYSTER MUSHROOMS, AND PEANUTS CARROTY MAC AND CHEESE SPINACH SALAD WITH DRIED CRANBERRIES AND PINE NUTS BROWN BUTTER MAPLE ROASTED PEARS WHOLE WHEAT PEANUT BUTTER SANDIES
NOVEMBER
HAM BONE, GREENS, AND BEAN SOUP BUTTERNUT SQUASH RISOTTO WITH PISTACHIOS AND LEMON FARRO PASTA WITH SPICY SALAMI TOMATO SAUCE AND FRESH MINT GARLICKY BROCCOLI RABE SPICY THREE-MEAT CHILI HONEY WHOLE WHEAT CORN BREAD SHREDDED BRUSSELS SPROUTS WITH PANCETTA AND CARAWAY ROASTED ACORN SQUASH, HONEY, SMOKED PAPRIKA, AND SAGE SALT STICKY CRANBERRY GINGERBREAD SPICED MAPLE PECAN PIE WITH STAR ANISE
DECEMBER
CORNMEAL BLINI WITH SALMON CAVIAR BEET AND CABBAGE BORSCHT WITH DILL GOLDEN PARSNIP LATKES SAUTÉED BAY SCALLOPS WITH ROSEMARY, CAPERS, AND ISRAELI COUSCOUS WINTER SALAD WITH FENNEL, RADICCHIO, WALNUTS, AND MANCHEGO BRAISED LEG OF LAMB WITH GARLICKY ROOT VEGETABLE PUREE ROASTED RUTABAGAS WITH MAPLE SYRUP AND CHILE RED CHARD WITH PINE NUTS, GARLIC, AND GOLDEN RUM RAISINS SWEET AND SPICY CANDIED NUTS SPEEDY COCONUT EGGNOG
BONUS RECIPES - FROM MELISSA CLARK’S COOKBOOK IN THE KITCHEN WITH A GOOD APPETITE
CRÉME BRÛLÉE FRENCH TOAST WITH ORANGE BLOSSOM WATER PAN-ROASTED ASPARAGUS WITH FRIED EGGS AND ANCHOVY BREAD CRUMBS ROASTED EGGPLANT WITH BASIL GREEN GODDESS DRESSING SHRIMP FOR A SMALL KITCHEN (SHRIMP WITH CAPERS, LEMON, AND FETA) MY MOTHER’S GARLIC AND THYME–ROASTED CHICKEN PARTS WITH MUSTARD CROUTONS QUICK-BRAISED CHICKEN WITH MOROCCAN SPICES, LEMON, AND OLIVES OVEN-ROASTED PORK BUTT WITH ROSEMARY, GARLIC, AND BLACK PEPPER CARAMELIZED ONION AND RADICCHIO QUICHE ONE-HANDED MACARONI WITH CREAMY PEAS AND CHEESE MY MOTHER’S CRISPY POTATO KUGEL WITH ROSEMARY AND FRIED SHALLOTS MY MOTHER’S LEMON POT ROAST SESAME HALVAH TOFFEE SALTED MAPLE WALNUT THUMBPRINTS KATE’S IMPOSSIBLY FUDGY BROWNIES WITH CHILE AND SEA SALT RIDICULOUSLY EASY MAPLE WALNUT ICE CREAM TWENTY-INGREDIENT PIE (SPICED APPLE-PEAR-CRANBERRY CRUMB PIE) PERFECT PIECRUST
Acknowledgments Index About the Author Also by Melissa Clark Copyright
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