Delightful seasonal recipes from popular New York Times food columnist Clark (In the Kitchen with a Good Appetite, 2011, etc.).
More people are choosing local, organic food over mass-produced products, but knowing how to prepare each season’s fresh offerings can be overwhelming. Clark takes the guesswork out of succulent, healthy cooking with 120 creative, easy-to-peruse recipes. The author divides recipes by season and individual month, with dishes that include starters, entrees, sides and desserts. Clark highlights a variety of fresh ingredients, including Tuscan kale, sweet potatoes and rhubarb. Alongside the recipes, the author adds personal anecdotes from her own family of picky eaters. Additional segments, such as “What Else?” and “A Dish by Another Name,” offer advice, such as suggestions for substitutions if the dish is being prepared out of season or tips on how to tenderize free-range farmers’ market chicken legs, which can be more muscular than sedentary, factory-raised meat. Among the highlights of the book: the winter-hearty Port Wine-Braised Oxtails or Short Ribs; the spring-like Green Poached Eggs with Spinach and Chives; summery Maple Blueberry Tea Cake with Maple Glaze; and the autumnal Stupendous Hummus, which urges the use of dried chickpeas instead of canned for a fuller flavor. Delicious multicultural dishes like Israeli Couscous and bonus recipes from the author’s previous cookbook add additional variety.
A pleasurable collection for cooks of all skill levels.