After so many years of reading Melissa Clark's A Good Appetite columns in the Dining section of The New York Times, cooking through her numerous cookbooks and one particularly memorable New York Diet we can honestly say that there's no other food writer who we'd rather shop, cook, and eat with.
And with a bold statement like that it's pretty much a given that we've been looking forward to her latest offering, Cook This Now for quite a while.
The 'now' part of Cook This Now stems from the fact that it's a cookbook organized seasonally, but unlike the countless seasonally-themed cookbooks out there, it takes seasonal cooking to a homier, more personal place documenting the meals that Clark makes for her family throughout the year. Many of the recipes in Cook This Now begin in Clark's local Greenmarket and take you back to her kitchen where she creates meals for her husband, young daughter, friends, and family. And while lots of us shop locally and cook seasonally, Clark has an innate ability to combine the unexpected to make bold, thrilling dishes while remaining infinitely approachable, appealing, and seemingly effortless to recreate at home.
For this week's Cook the Book we asked Clark to assemble a menu of fall favorites for us. We're starting off with Roasted Red Pepper and Celery Leaf Crostini followed by Roasted Blackfish with Olives and Sage, and warm Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds.
Win 'Cook this Now'
Thanks to the generous folks over at Hyperion, we are giving away five (5) copies of Cook this Now this week.
All you have to do is tell us about which cookbook author you'd most like to share a meal with in the comments section below.
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