Product Description
NEW YORK TIMES BESTSELLER • 100 all-new super-simple and incredibly delicious one-pot, one-pan, one-sheet—one-everything!—recipes from the star food writer and bestselling author of Dinner in French.
ONE OF THE BEST COOKBOOKS OF THE YEAR: Food & Wine
Melissa Clark brings her home cook’s expertise and no-fuss approach to the world of one-pot/pan cooking. With nearly all of the recipes being made in under one hour, the streamlined steps ensure you are in and out of the kitchen without dirtying a multitude of pans or spending more time than you need to on dinner.
Expect to find a bevy of sheet-pan suppers (Miso-Glazed Salmon with Roasted Sugar Snap Peas), skillet dinners (Cheesy Meatball Parm with Spinach), Instant Pot® pinch hitters (Cheaters Chicken and Dumplings), comforting casseroles (Herby Artichoke and Gruyere Bread Pudding) that you can assemble right in the baking dish, crowd-pleasing one-pot pasta meals (Gingery Coconut Noodles with Shrimp and Greens), vegetable-forward mains, and dozens of tips for turning a vegetarian or meat-based recipe vegan. And since no dinner is complete without dessert, you'll find a chapter of one-bowl cakes, too—from an Easy Chocolate Fudge Torte to a Ricotta-Olive Oil Pound Cake.
These are simple, delicious recipes for weekdays, busy evenings, and any time you need to get a delicious, inspiring meal on the table quickly—with as little clean-up as possible.
Review
“As always, Clark has home cooks in mind with this collection of streamlined, crowd-pleasing recipes; perfect for beginning cooks and readers looking to build a repertoire of sure-fire dinner options.”—Library Journal
“New York Times food columnist Clark calls upon her decades of ’recipe streamlining’ in this excellent guide to weeknight cooking. . . . Busy home cooks shouldn’t miss this smart collection.”—Publishers Weekly (starred review)
About the Author
Food writer and cookbook author Melissa Clark is staff reporter for The New York Times Food section, where she writes the popular column “A Good Appetite” and has appeared in over 100 cooking videos. She is the author of The New York Times bestseller Dinner in French as well as Dinner, Dinner in an Instant, Comfort in an Instant, and Kid in the Kitchen. The winner of multiple James Beard and IACP awards, Melissa earned an MFA in writing from Columbia, and her work has been selected for The Best American Food Writing. She lives in Brooklyn with her husband and daughter.
Excerpt. © Reprinted by permission. All rights reserved.
Introduction
There’s nothing that makes me appreciate the streamlined ease of a one-pan meal more than watching a professional chef at work.
The first time I stepped into a restaurant kitchen to observe the cooks, it was at a popular, cavernous restaurant called An American Place in New York City, where I had a college job as a coat checker. Sometimes, on a warmish night when coats were sparse but the dining room was crowded, I’d slip into the kitchen to take in the drama.
There was all of the exciting bustle and energy you’d imagine, but what riveted me most was the elaborate choreography the cooking entailed, completely different from anything I’d seen done at home.
To make one menu item, a chef might use three separate pans, two bowls, and an array of plastic squeeze bottles. There’d be a skillet for sautéing the salmon fillet, an oval sizzle platter to crisp the skin, another skillet to brown the accompanying sugar snap peas. In one bowl, pea shoots would be tossed with a couple of squirts from various squeeze bottles; in another, a sauce was reheated over a bain-marie.
Scurrying in the background were the dishwashers who cleaned up every greasy pan, dirty spatula, and sticky bottle. Without them easing the flow, the chefs would have sweat even more profusely than they already did.
The whole thing made me understand why many recipes in chefs’ cookbooks were such a pain to make in my home kitchen. Chefs don’t care abo
