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'In the Kitchen with A Good Appetite' on Serious Eats
By now we are all familiar with this simple fact: adding pork fat to virtually anything amps up the deliciousness factor tenfold. Usually it's bacon with all its flavorful grease—but what about other sorts of piggy additions? This recipe for Sausage Salad with Radicchio and Frisée from In the Kitchen with A Good Appetite by Melissa Clark is a play on a classic bacon vinaigrette using crumbled sausage where the cooking juices coat a bitter combination of radicchio and frisée.
As far as my egg salad research has taken me, this recipe for Deviled Egg Salad with Anchovies, Hot Smoked Paprika, and Tomato from Melissa Clark's In the Kitchen with A Good Appetite might just be my favorite yet. It incorporates Spanish inspired ingredients—smoked paprika and anchovies—into the mayonnaisey mix. The salad has a touch of smoke and heat, and an umami kick thanks to the anchovies.
[Photograph: Caroline Russock] The following recipe is from the September 8 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Much of the beauty of In the Kitchen with A Good Appetite comes...
These Garlicky Steamed Mussels with Corn and Sherry from In the Kitchen with A Good Appetite by Melissa Clark are the perfect summer-fall transition food. The mussels are steamed with sweet corn—it still tastes of summer, but is warm enough for these slightly chilly nights. The sherry, used instead of a more typical white wine or beer to steam the mussels, lends an almost woody, caramelized element that complements the briny mussels.
As she was growing up, Melissa Clark's childhood love for lemon bars came from a classic, kid-friendly cookbook, Charles M. Schulz's Peanuts Cookbook. These sweet-tart favorites of Lucy were most likely nibbled in between patients at her her psychiatric help booth and enjoyed by the entire Clark clan.
Some of you might remember a few of the recipes in In the Kitchen with A Good Appetite from Clark's column in the Times, but a large portion have been set aside specifically for this book. This week we are thrilled to be able to share some of our favorites from it, including Roasted Chicken Thighs with Apples, Gin, and Coriander Seeds; Deviled Egg Salad with Anchovies, Hot Smoked Paprika, and Tomato Sandwiches; and Lemon Curd Squares with Rosemary.