Dinner Changing the Game: A Cookbook

The recipes in Melissa Clark s Dinner are everything I want for my dinner. Dishes which are familiar but fresh, approachable but exciting. The tone of the book is also just the sort of company I d want around my table: Melissa is experienced enough in the kitchen to know that being relaxed is the only way to approach the evening meal. It should be fun, it should be easy, it should be delicious. Yoam Ottolenghi

Melissa Clark has an extrasensory ability to divine what we want to eat and a secret knowledge of how to take a familiar dish and make it just a little more interesting. In following her lead, dinner gets more delicious and we become better cooks. Peter Meehan

Dinner is an expertly useful tool for the home cook. Melissa Clark has stripped away fussiness and pretension and replaced it with sensibility and flavor. This is food that you will absolutely crave! Michael Solomonov

Brilliant, vibrant, doable ideas that will change the way you think about dinner. You ll cook out of this book for years. Empowering. Diana Henry

Melissa Clark will take your tired dinner repertoire, shake it out, and give it a transfusion of enthusiasm, flavor, and whip-smart efficiency. In Dinner, she takes the timeless task of cooking pleasing yet inspiring dinners and waves away the challenge. Dinner won't get Melissa  or you down. She had me dreaming of kofte and kimchi pork chops, coconut rice noodles and green aioli chicken salad. Amands Hesser

Melissa Clark, cooking columnist at The New York Times, [has] become the culinary equivalent of Walter Cronkite: the most trusted name in America. In our kitchen, the pages of her newest book, Dinner: Changing The Game, has already been splattered with several years worth of sauce and oil and the book was just published in March. It is, stated baldly, a terrific and terrifically practical book, with dishes that span global influences, unabashed about its bold spicing, with a one-baking-sheet ethos that advocates for both convenience and melding of pan juices. Kevin Pang

Clark s book shot by Eric Wolfinger, the LeBron James of food photography seems to solve every dinner problem from the rote It s 6:00 what do I make for the kids? to the head-scratching What do I make for my fancy friends? Here s the crazy thing, though: Often the answer to both questions is the same recipe. The New York Times

Over 200 why-didn t-I-think-of-that recipes that could be on a table near you in under an hour. Bon Appétit

[Clark] wants to empower home cooks to tinker with her recipes, not just follow them. Food & Wine

The New York Times's superstar wants you to know that killer single-pot meals are dead simple. Esquire

Unlike her contemporaries, Clark has a good pulse on the cooking techniques du jour. Eater

With Clark as mentor, the dinner game has changed and you're the winner. Bookpage

A stellar collection of low-effort, high-impact meals. Library Journal