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A Good Appetite at The New York Times by Melissa Clark

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  • Spaghetti with garlicky bread crumbs and anchovies

    • mfto on July 03, 2016

      This is an easy, quick, and delicious pasta dish. I didn't have homemade breadcrumbs so used panko crumbs which are suggested as a substitution. I was cooking for Two and have no idea if my small can had 6 anchovies. I used the optional fish sauce (three crabs) which I hoped would make up for my cheap can of anchovies. I used a new hot sauce that I just bought, Tapatio Salsa Picante Hot Sauce, and it was good. I did use parsley but next time might try basil. My husband really liked this dish and so did I. Be sure to serve lemon wedges on the side. With a tossed salad, this was a good summer meal. If you have time, watch Melissa Clark's video.

  • Cornmeal waffles with bourbon syrup

    • emiliang on August 07, 2016

      Wonderfully nutty, caramel-y, syrup even without the bourbon. I'm giving this five stars for the syrup and three stars for the waffles themselves, which did not have a crisp, light consistency but were more like pancakes.

  • Pasta with parsnips and bacon

    • Astrid5555 on September 12, 2017

      I just love parsnips, so when I found a perfect bunch at the market I had to have them. Luckily my EYB search turned up this recipe, which was a winner! Apart from roasting the parsnips in the oven for 25 minutes, this pasta dish comes together quite quickly and is perfect for a weeknight dinner. Used lots of freshly ground Tellijerry pepper to cut through the richness of this pasta dish - perfect!

  • Rye spaetzle gratin

    • Thredbende on May 06, 2016

      I used a teaspoon of thyme leaves for the branch, skim milk for the whole milk, ended up with more leeks than the 3 cups stipulated but cooked them all anyway, and cooked my spaetzle until they plumped up. This is a fine dish. And with a cheap spaetzle maker, easy.

  • Shakshuka with feta

    • mlbatt on May 19, 2017

      Our favorite shakshuka recipe... I use creamy Israeli sheeps' milk feta and only use 4 eggs, which makes 2 generous dinner servings (served with crusty homemade sourdough bread) with leftovers for lunch. I reheat the eggs very carefully, but would probably recommend just cooking the amount of eggs you need for that meal and cooking fresh eggs in the leftover shakshuka. I make this at least once a month, and lately have been adding harissa to the mix for extra spice.

  • Farro salad with leeks, chickpeas and currants

    • TrishaCP on May 22, 2017

      This is basically the same recipe as in Dinner. I think this version uses less oil, which I think is preferable because I thought the version in Dinner was too oily. Overall, the flavors of this salad are wonderful.

  • Seared pork cutlets with green garlic salsa verde

    • TrishaCP on May 13, 2017

      I made the salsa verde to go with a pork tenderloin, and it is absolutely delicious and fresh tasting.

  • Asparagus with walnuts, Parmesan and brown butter

    • Tiganna on June 05, 2017

      Very tasty and quick and easy to make. I saw warning comments on the NY Times website that suggested that the butter burns easily (butter is browned for four minutes before nuts are added for two minutes and then the garlic and thyme, pan is then removed from heat before the Parmesan is added). I didn't have any problems with either that or the Parmesan becoming gummy, but did keep the heat quite low to be on the safe side. We ate it with gnocchi which was nice, but probably not optimal. Sauce is a generous amount to the asparagus amount listed - would probably increase the asparagus content next time.

  • Splayed roast chicken with ramps

    • stockholm28 on May 02, 2015

      Good technique for roasting chicken. I didn't find this recipe to be the best use of ramps. I liked the carmelized bulbs, but thought the greens could be better used some other way.

  • Spaetzle with kielbasa and caramelized onions

    • TrishaCP on October 14, 2018

      I found this to be way too rich, even served with a sharply dressed side salad. I used pre-made spaetzle- I'm glad that I did because the reviews from the NYT website indicated people had problems with the dough in her version. I will say on the positive note that at least Melissa gave realistic timing for caramelizing onions!

  • Herbed white bean and sausage stew

    • Frogcake on May 22, 2018

      An excellent stew made for my husband to eat while I was away. I doubled the sausage and added chicken broth in place of water. I didn’t presoak the beans. They were plenty soft and flavourful after two hours of simmering. Very nice served with my homemade bread!

  • Pasta with caramelized onion, Swiss chard and garlicky bread crumbs

    • Frogcake on December 13, 2017

      A lovely, simple weekday recipe. For the toasted breadcrumbs I omitted the anchovies. Otherwise everything else done according to the recipe.

  • Roasted chicken thighs with peaches, basil and ginger

    • mfto on September 01, 2016

      This is a simple but delicious recipe. That is, it's delicious if you have delicious peaches. Ms. Clark says even if your peaches are not great, you will still be OK. I beg to differ. Although my peaches were from a farmers' market, they were way below great. I followed the suggestion of a commenter who suggested adding 1 teaspoon of maple syrup. Believe me, my peaches needed much more than 1 teaspoon, still I did as I was told. However a little maple syrup is a good idea even if your peaches are great. Also she said nothing about peeling the peaches but if I ever find great peaches that are not extremely ripe, I will peel. I assembled the dish 2 hours ahead and kept it in the fridge. I would do this again but my husband had the idea of soaking the cut peaches in a light sugar solution if they are not great peaches. Might try it. The basic dish is really good. In the fall, I might sub sweet potatoes, apples, or dried apricots or prunes for peaches..

  • Fragrant chicken soup with chickpeas and vegetables

    • e_ballad on May 01, 2017

      Perfect (nearly-) winter warmer. Very quick to prepare midweek as a handy standby.

  • Salmon with anchovy-garlic butter

    • TrishaCP on May 21, 2017

      This is the same recipe as in Dinner, with the exception of a tablespoon of chives. With the garlic and anchovies, the chives were nice for freshness but could be omitted with no loss in flavor. A good solid salmon recipe.

  • Roasted chicken with potatoes, arugula and garlic yogurt

    • StoicLoofah on August 05, 2017

      There may be a lot of juice that comes out of the potatoes and chicken after salting and resting. you don't need to add it back in

  • Sweet and spicy grilled chicken breasts

    • aeader on May 29, 2017

      Quick and easy summer dinner. I only left them in the marinade for 1 hour. Next time I would leave them in for 2 hours. Didn't have chives so just served with dijon mustard and that was perfect.

  • Roasted hake with sweet peppers

    • blintz on June 03, 2016

      Delicious and easy. The sherry vinaigrette drizzled on at the end is a nice bright touch. Fast clean up too since everything is roasted on the same sheet pan. We had thicker hake fillets which held up well for leftovers the next night.

  • Mushroom-spinach soup with Middle Eastern spices

    • Laura on February 23, 2016

      I liked this better on the second day than the first. Still, it was disappointing. To my taste, there was too much butter used to saute the mushrooms and shallots and the butter flavor was too prominent. In addition, the spice combination was just a bit odd and did not blend well into the soup. If I were to make it again, I'd eliminate the allspice altogether and probably decrease the amounts of the others.

  • Fresh herb kuku

    • Christine on May 13, 2016

      I made a few changes, mostly because of what I had available... I used roughly a total of 3-1/2 cups of fresh herbs & lettuce as called for, but due to a comedy of errors, ended up using parsley, tarragon, & lettuce. A commenter on the NYT site said you can get away with almost any combination of fresh herbs, and I'm inclined to agree. I made the suggested substitution of cranberries for barberries, but due to distraction and being pressed for time, I stirred them into the egg mixture instead of preparing them separately with the grape molasses. With all that oil, the parchment paper was unnecessary, but the 1/4 cup for the dish was still a bit excessive. It didn't all get absorbed, so I soaked up the extra on the edges with a paper towel - I'd use a little less next time. I baked in a 11x7 dish since I don't have a 9x12 and thought bigger would have stretched the batter too thin. My version probably wasn't authentic, but it was so incredibly good. I would definitely make this again!

  • Hot honey shrimp

    • mfto on December 17, 2016

      At first I followed the recipe but quickly saw that there was not enough honey mixture to cover 1 lb of shrimp. So I followed readers' suggestions to double honey and ginger amounts but did not increase cayenne. I modified other suggestions and put about 1 1/2 tbs butter in no-stick skillet over medium heat just to melt butter and then turned off heat; added shrimp and honey mixture. When all was combined, poured onto parchment lined baking sheet. Put in 475 degree oven for 6 iminutes. I did not have scallions or chilies and forgot to add lime juice before serving but they would be a plus. I served with lime wedges and needed more. Needs lots of lime juice IMHO. I would add more ginger and more garlic next time but that is personal taste. With these changes, this is a very easy, fast recipe for two.

  • Middle Eastern herb and garlic chicken

    • Aggie92 on December 28, 2016

      I love this recipe, it was so delicious! Marinated 2 spatchcocked Cornish hens overnight. Roasted them in the oven for Christmas dinner. Skipped the yogurt sauce.

  • Buckwheat popovers

    • dinnermints on March 12, 2017

      These were very good. I've never seen butter in the actual batter of a popover recipe (or sugar, for that matter), so going by the Yorkshire Pudding by Serious Eats, I used a tablespoon of water in the batter instead of butter. I made the batter the night before, and let it sit on the countertop for an hour before baking. I used a mini-popover pan, baked them for 15min at 450, and then 10min at 350, not sure if they could've gone another 5 min. Poked 'em with a fork on one side to keep the shape.

  • Pressure cooker spicy pork shoulder (with sesame pickled cucumbers)

    • ddenker on January 18, 2018

      This was my first Instant Pot effort and quite a success! We thought the pork could have been cooked for 85 instead of 90 minutes to give it a little more bite. The spice was delicious and almost one year old and three year old approved (although we left the spicy sauce off of their pork). We broiled the meat in the oven for a few minutes which was perfect. We will definitely make this again!

  • Broiled fish with lemon curry butter

    • Frogcake on April 05, 2017

      A delicious combination of flavours and incredibly fast and easy. Will be making this one again.

  • Coriander-seed chicken with caramelized Brussels sprouts

    • chawkins on April 22, 2018

      Good dish with easy preparation. I marinated my drumsticks and thighs for about 6 hours. It is not a one-dish meal though, you do need a side to complete, she suggested polenta, but I served mine with smashed potatoes.

  • Roasted carrot salad with arugula and pomegranate

    • Frogcake on June 18, 2017

      Simply delicious! I feel like like I've rediscovered carrots! The vinegrette is quite lovely, complementing the carrots very well. The salad ingredients play on the sweetness of the roasted carrots and the pomegranate molasses adds just enough tang and sweet to balance off the peppery arugula.

    • stockholm28 on November 11, 2018

      This was absolutely delicious. The roasted carrots with the peppery arugula, fennel, and tart dressing was delicious. I used mint and walnuts.

  • Lime nondairy ice cream

    • dinnermints on April 01, 2018

      This was pretty good, although I couldn't taste the lime so much - the coconut came through more. Next time I'd increase the lime and use brown rice syrup instead of corn syrup.

  • Shrimp with creamed corn and feta

    • dinnermints on August 22, 2017

      My husband made this for dinner for himself a few nights ago while I was out having dinner with a friend. I ended up eating it for lunch (although there was no leftover shrimp), and it was fantastic.

  • Peruvian roasted chicken with spicy cilantro sauce

    • vickster on March 15, 2018

      This is so good! The chicken marinade and sauce are both delicious. My house smelled like a Peruvian restaurant!

  • Red bean stew with fried onions and cilantro

    • bching on March 24, 2018

      We really liked this. It didn't reheat well, though--the pesto lost its zing. Next time, I'll divide the cooked beans in half and the pesto in half and add pesto when ready to eat.

  • Brown-butter chocolate oatmeal

    • annmartina on April 29, 2018

      To make in the Instant Pot I reduced the water to 3 1/4 cups. I also increased the salt to about 1/2 tsp.

  • Strawberry gingersnap icebox cake

    • stockholm28 on June 23, 2018

      Enjoyed this. Used Trader Joe’s gingersnaps.

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  • Language English
  • Countries United States

Publishers Text

Melissa has been a food columnist for the Dining section of the New York Times since 2007. She reports on food trends (she introduced the world to the deep-fried Twinkie), creates recipes, and appears in cooking videos linked to her column, A Good Appetite. She’s also written dozens of cookbooks. A native of Brooklyn, she knows where to find the best bagel.

Other cookbooks by this author