Dinner in one melissa clark

NPR's Ayesha Rascoe visits the food writer's home to talk and cook. Clark has a new book of recipes promising minimal fuss (and dirty dishes).

The beloved ‘New York Times’ food writer’s new one-pot, one-pan cookbook is full of easy weeknight staples.

12 of Melissa's Clark's recipes walks you through the New York Times contributor, cookbook author, and podcaster's recipes on our site.

Delicious recipes to prepare in one sheet pan, skillet, Dutch oven, casserole, soup pots, or instant pots!

Fingerling potatoes have a buttery flavor and texture, which pairs well with chicken in this one-pan dinner. Roast all the elements in a single skillet.

This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over. The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When dinnertime comes, dust it with the cheese, butter and bread crumbs and bake the whole thing off. (And for everything you need to know to make perfect potatoes, visit our potato guide.)…

The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid. They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture. They can be used interchangeably in recipes. Really, the main difference is that many people consider bone broth to be therapeutic: The longer cooking time of a bone broth allows the collagen and minerals from the bones and…

Who needs some comfort food? I do. Even if I have to make it for myself. It’s been a nutso day/week/month.. year, really. For all of us? A couch and some slouchy socks and a big bowl of pasta is a realistic salve when sleeping in isn’t an option. This is one of those recipes that I know, that I glaze over when I see because it’s just too familiar and I know how to make pasta and give me a more unique idea already, but occasionally I just stick to the directions and am amazed at how delicious…

Inspired by a classic colcannon (potatoes mashed with kale or cabbage), this recipe turns those elements into a heartier meatless meal by cracking eggs into the mixture and baking it until the yolks are as runny or jammy as you like. Cheddar adds nuttiness and richness, and browned shallots round out the flavors and offer sweetness. You can make the potato-kale mixture a few hours — or even a day — before serving. Reheat it in the skillet on the stove until piping hot before adding in the…

There’s nothing wrong with a dinner of pan-seared chicken seasoned with salt and pepper. But there’s everything right about the same chicken when you add anchovies, capers, garlic and plenty of lemon to the pan. What was once timid and a little dull turns vibrant, tangy and impossible to stop eating. And the only real extra work is chopping the garlic and a little parsley for garnish. In this dish, the cut of chicken is less important than the pungent pan sauce. Most people will probably…