Cook the Book: 'In the Kitchen with A Good Appetite'

New York Times—Sam Sifton's reviews of the newest and most exciting restaurants in town, Eric Asimov's fantastic wine roundups, and a host of articles from some of the best and brightest in the food world. But more and more, my favorite column has become Melissa Clark's A Good Appetite.

Coming from a family that utilized the Michelin Guide in lieu of a AAA map to plan vacations, it's not all that surprising that Clark is a skilled and intrepid cook. With each recipe that she shares in A Good Appetite, Clark takes readers into her Brooklyn kitchen and guides them through the steps of her wonderfully intuitive dishes. The candid introductions to these recipes give you insight into the initial inspiration for the meal, the friends and family for whom she is cooking, and even her quest for the meal's ingredients. This who, what, when, where, why, and how gives her recipes an intimate quality that lets you know that whatever she has chosen to share is going to be good.

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.

Win 'In the Kitchen with A Good Appetite'

Thanks to the generous folks over at Hyperion, we are giving away five (5) copies of In the Kitchen with A Good Appetite this week. All you have to do is pitch us an idea for your weekly cooking column in the comments section below.