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What's for Dinner? at The New York Times by Melissa Clark

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  • Lemony carrot and cauliflower soup

    • Laura on July 17, 2018

      This soup was very good and a beautiful golden yellow color. The predominant flavor was lemon, so the taste was very bright. The miso definitely adds some depth to the flavor. I pureed it in a Vitamix and it resulted in a really creamy, not too thick soup that could be drunk from a mug.

    • annmartina on June 18, 2018

      This soup is delicious. I stirred in about a tsp. of smoked paprika with the lemon juice. The soup has almost a cheddar-like sharpness to it that would also make it a great substitute for a cheese sauce and it blends up very smooth.

  • Chickpea stew with orzo and mustard greens

    • runoutofshelves on April 21, 2018

      I loved these soupy savoury Italian pulse and vegetable dishes. This was delicious with an ice cold beer.

  • Spicy ginger pork noodles with bok choy

    • TrishaCP on April 02, 2017

      This is the same recipe as the spicy pork noodles in Melissa Clark's Dinner cookbook. This was pretty good, though somehow the flavor felt a bit flat to me (maybe because I was using low-sodium tamari for my soy sauce?). However, my husband really liked it and had no complaints. Personally, I don't feel like the Chinkiang vinegar garnish is optional here- it really perked things up. The recipe amount should serve four people generously- we used the thicker rice stick noodles so it felt pretty substantial. We used green cabbage in place of the bok choy- about one third of a large green cabbage.

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  • Language English
  • Countries United States

Publishers Text

In What’s for Dinner?, Melissa Clark answers that universal question, offering recipes for simple, relatively quick dishes that use ingredients you can pick up on the way home.

Other cookbooks by this author