![]() ![]() So the first recipe that I published for harissa chicken with potatoes was in The New York Times. Yeah.ĬLARK: This is what - the reason I love this recipe is because I feel like it's a constant work in progress. It doesn't have to be the favorite - just one you like. I'd say - I think maybe about ten years, I started really getting into it.ĭAVIES: You want to pick a favorite recipe and tell us about it?ĬLARK: Can I just tell you about one that I'm really excited about.ĭAVIES: Yeah. How do I put them on a sheet pan in a way that everything comes out at the same time? And this has just been my obsession for the past. OK, I have - you know, I've got my chicken, and I've got my potatoes, and maybe I have some spinach. And once you start cooking on a sheet pan, it's really fun to be able to puzzle it out. I could be, you know, answering those last emails. So my dinner is cooking in the oven, and I can be making my salad. But I thought, OK, this is exactly how I want to cook because not only is it, you know, a one-pan meal, meaning less clean up, I also get to put everything on the pan, I get to put it in the oven, and then, I can forget about it until it's done, and I can do other things. You feel sheet pans are kind of underappreciated, don't you?ĬLARK: As soon as I saw a recipe - and I don't remember where I saw the recipe for the sheet pan, you know, meal. The first section of recipes is stuff that you do in a sheet pan. Sometimes you cook something in the pan, and then, you put it in a plate and then do other things but, really, only one cooking pot when it's over. I mean, we should note that there will be a few other dishes here. And that's how the book is organized, just by the kind of pot you get. How do I do a meal that would normally take two or three pans and do it in one?ĭAVIES: Right. Give me one vessel - a sheet pan - one of my favorites - an instant pot - another favorite - a skillet, a casserole dish. And I wanted to just do it across the board. I want to set a challenge, and I want to do one pot only, I mean, one-pot meals with - that are classics, you know? But we mostly think of one pots as being a stew or a soup. But for this book, I decided, you know what? I know I've been kind of doing this. So as part of the way I always cook, I've always been figuring out, how can I streamline? How can I make this recipe easier? How do I eliminate a bowl or do everything on one sheet pan or in one skillet? And I've been doing this over the years. But the one thing that I don't love is the cleanup. I just love to, you know, cook my meal, to get into the chopping. What gave you the idea for this one-pan cookbook?ĬLARK: Well, you know, I've always been interested in making my recipes accessible and simple for home cooks, I mean, because that's how I cook. Thank you.ĭAVIES: This cookbook has everything from meatball subs to peanut-crusted tofu. MELISSA CLARK: Oh, it's so good to be here. So we are delighted to have Melissa Clark on the show as she publishes her latest cookbook, "Dinner In One: Exceptional And Easy One-Pan Meals." Melissa Clark, welcome to FRESH AIR. She writes a weekly column for the Times called "A Good Appetite," and she regularly produces cooking videos. ![]() Clark is the author of more than 40 cookbooks and winner of multiple James Beard and International Association of Culinary Professionals awards. ![]() This shouldn't be a big surprise, really. Over time, many other friends have said the same thing. And we've noticed that many of our favorites are written by Melissa Clark. Like a lot of families, we've gotten in the habit at my house in recent years of trying recipes from The New York Times cooking website. ![]()
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