Clark Melissa - Favorite recipes from Melissa Clarks kitchen: family meals, festive gatherings, and everything In-between

A question that I often get asked is, out of the thousands of recipes Ive developed for my cookbooks and column over the years, which ones are my absolute favorites? This seems like a pretty straightforward query to the person asking it. But for me, it can be puzzling. How can I whittle down decades of work into just a handful of dishes that I can quickly list off? Because the truth of it is, every dish has its time and place. Before I can start mentally scanning all the chicken dishes in my roster to recommend one (or ten), I need to understand how and when said dish would be served. Give me the context, and the ideas start flowing like an ice-cold Rye Manhattan into a chilled cocktail coupe (with Spiced Nuts on the side, please).

Are we talking favorite after-work meals? Farro Pasta with Spicy Salami Tomato Sauce will fit the bill for families with big kids, Roasted Chicken Thighs with Apples for families with little ones. And for the kid-lessor on kid-less nights when summer camp or sleepovers have absorbed your childrenButtery, Garlicky, Spicy Calamari couldnt be easier or more delicious. Or perhaps youre eating alone, cozy on the couch in front of your favorite movie. A big bowl of Carroty Mac and Cheese (to supply the vegetable quotient) isnt just for families, but for anyone in need of something creamy, comforting, and supremely satisfying but quick to make.

If its fancy dinner party fare in question, for starters, do I suggest Port-Glazed Stilton with Homemade Oat Biscuits, or Crispy Onion Fritters? Depends on if youre a make-it-ahead or last-minute-type cook, because both are recurring favorites at dinner parties chez moi. Then maybe Id follow it up with tender, rich Braised Leg of Lamb and some Israeli couscous on the side, and a lovely crisp spinach salad. Or if you arent as in love with lamb as I am, Id suggest my Braised Pork Shoulder with Tomatoes, Cinnamon, and Olives. And for dessert, is it summer when youve got fresh plums waiting to be turned into an Upside-Down Plum Polenta Cake? Or winter, when a Triple Chocolate Trifle is more fitting to the blustery time of year?

In this volume, Ive collected enough of my favorite recipes to provide answers for every inquirer. No matter the occasion, no matter the season, no matter your craving, youre sure to find something here to make for dinneror lunch, or even a special breakfast when youre dying for a Spanish potato tortilla instead of the usual fried eggs.

To help you prepare for any culinary circumstances that come your way, every recipe is tagged as a Weekday Staple, Perfect for Two, Family Meal, or Companys Coming. The occasion charts on pages viiixi will help you both create menus and provide quick ideas when you need them.

Of course, these recipes are not restricted to these categories alone. Perfect for Two can still be very kid-friendly, for example, and you can add extra side dishes or double recipes as needed for more people. Weekday Staples can be great for company; in fact, casual entertaining on a school night is underrated. And so on.

All these recipes have been published before in two of my other books: In the Kitchen with a Good Appetite and Cook This Now. But here, Ive chosen my personal favorites to put in one volume. Even better, these recipes are illustrated with new photos, allowing you to see many more of the dishes than you could before.

I hope the recipe collection and the photos inspire you to find your own favorites. And then when someone asks what you love to cook for company, or for your kids, or for a late-night snack, youll know exactly what to say.

weekday staples

BREAKFAST/BRUNCH

LUNCH AND OTHER LIGHT MEALS

DINNERS

DINNER SIDES

DESSERTS

COCKTAILS AND SNACKS

perfect for two

BREAKFAST/BRUNCH

LUNCH AND OTHER LIGHT MEALS

DINNERS

DINNER SIDES

DESSERTS

COCKTAILS AND SNACKS

family meals

BREAKFAST/BRUNCH

LUNCH AND OTHER LIGHT MEALS

DINNERS

DINNER SIDES

DESSERTS

COCKTAILS AND SNACKS

companys coming

BREAKFAST/BRUNCH

LUNCH AND OTHER LIGHT MEALS

DINNERS

DINNER SIDES

DESSERTS

COCKTAILS AND SNACKS

companys coming

makes about 10 pancakes

Ive been experimenting with a range of different whole-grain flours, and have found that I absolutely adore the complex, winey nuttiness of buckwheat flour. Its traditionally used in blinis, but since I dont make blinis very often (because I dont serve caviar very often, sadly), I decided to try it in a regular old pancake, the kind I make for breakfast on the weekends. Since I dont bother using yeast, the flavor isnt as complex as a blini, but the buttermilk gives it a nice fresh tang and the honey lends a little sweetness that makes these pancakes wonderful on their own, should you choose to forgo any syrupy distractions.