By Melissa Clark, Food Columnist
The New York Times Dining Section
Review by Marty Martindale
This cookbook is as exciting as Melissa in the Times. She has chosen a calendar format allowing her to segment selections by month and letting farmers’ markets make seasonal suggestions which she has followed deliciously. She writes information-filled introductions for each month, as well.
Clark also does interesting and very helpful things with headnotes. First, she doesn’t use them. Instead, she’s created many, multi-faceted “What else?” comments in note form at the end of most recipes.
Here’s some of the delicious-looking recipes:
ROASTED CHICKEN LEGS WITH SMOKED PAPRIKA, BLOOD ORANGE AND GINGER
Utilizes orange juice, wedges and zest, olive oil, garlic, cilantro, jalapeno pepper and scallions.
PANFRIED ASPARAGUS WITH RAMPS, LEMON AND FRIED EGGS
A simple skillet dish comes together with butter and lemons.
CANTALOUPE AND YOGURT SOUP WITH TOASTED CUMIN SALT
Just add lemon juice and jalapeno pepper.
ISRAELI COUSCOUS WITH FRESH CORN, TOMATOES AND FETA
Needs only garlic, lemon juice, olive oil and fresh basil.
CELERY SALAD WITH WALNUTS AND PARMESAN
Just add red wine vinegar and olive oil.
CINNAMON ROASTED SWEET POTATOES AND GARLIC
Needs only garlic, olive oil and fresh thyme
SHREDDED BRUSSELS SPROUTS WITH PANCETTA AND CARAWAY
Add only olive oil and garlic.
This is a good cookbook and getting to know it lets you get to know Melissa better. She’s a good, caring cook.