Tag: Melissa Clark

Chickpea Vegetable Soup

Chickpea Vegetable Soup

I made this delicious soup last night. It was a hearty enough dish for a vegetarian dinner with some crusty bread for dipping. The key to the recipe is the broth which cooks for an hour before adding the veggies. The parmesan rind is a 

Crispy Parmesan Roast Chicken With Lemon

Crispy Parmesan Roast Chicken With Lemon

Roast chicken is a staple in our house. It requires some time but is easy, delicious, and has endless variations. We usually have some leftovers for a chicken salad lunch the next day. Most of my go-to roast chicken recipes involve garlic but the short 

Getting to Know My Friend the Artichoke

Getting to Know My Friend the Artichoke

I love artichokes but have never cooked with fresh artichokes.  I must admit I have been intimidated by their unique structure. So, when I read this week’s Melissa Clark article in the New York Times about stuffed artichokes, I decided it was time to stop 

Cheesy Cauliflower Chutney Mess…& Pizza for Breakfast!

Cheesy Cauliflower Chutney Mess…& Pizza for Breakfast!

Yesterday’s New York Times Dining section had no shortage of interesting recipes. Mark Bittman wrote a whole article and several recipes on savory breakfasts.  I typically think of egg-based dishes as the staple of savory breakfasts.  But this article introduced me to the notion of 

Today's Dining Section

Today's Dining Section

It’s Wednesday!  Time to see what goodies The New York Times has in store for me.  I was pleased to see that my two favorites – Mark Bittman and Melissa Clark – both had articles today. Mark Bittman’s Parmesan Cream Crackers look deliciously simple and