I didn't know that we were supposed to bring them. And he asked me to start the column. And I wouldn't tell you - I mean, I don't like fussy recipes. I could make these little, you know, fancy little hors d'oeuvre cheese plates, and I could make that money. See our Privacy Policy. And the payoff makes it worth it. Of course, my tester takes home to her family. How do I do a meal that would normally take two or three pans and do it in one? So going to restaurants, super important plus super fun plus then I don't have to cook, and that's really nice. It was - and we had some tables. NYT Cooking is a subscription service of The New York Times. Actually, before he was the critic, he was the editor of the section. You feel sheet pans are kind of underappreciated, don't you? And a few years later, he called me and he said, you know, we have this little thing, this column called the Food Chain. So I try to - and I try to do all of my testing on one day and my phone and my sitting work and my writing on another day just because - you know how you get in the groove of something? The ideal steamed cauliflower should read al dente, never mushy. Let's have that for a recipe for the Times. Then you put in the white scallions and some soy sauce and a pinch of sugar. That doesn't. This now incorporates my art blog, which you can still read up to when I blended them, at https://beautifulmetaphor.blogspot.com. But then I also learned to trust myself because, like, well, you know, it works for them. And then, when the recipe tester - right now, I'm working with a wonderful woman named Sofia. And I love to go to restaurants and see what they're doing. For some preparations (roasting, gratins, searing, grilling), its nice to slice the heads lengthwise through the core to keep the center-cut florets together, creating a thick slab. And I think this would be a really good, simple recipe, a whole roasted trout with lemon and herbs. Get recipes, tips and NYT special offers delivered straight to your inbox. I could make these little, you know, fancy little hors d'oeuvre cheese plates, and I could make that money. And in his kitchen, the recipe - they served a pea guacamole. a whole roasted trout with lemon and herbs. I - a friend of mine knew the editor of the brand-new Dining In Dining Out section. That's also annoying because that's too much text on the page. Her new cookbook is called "Dinner In One: Exceptional And Easy One-Pan Meals." You begin by, you know, cooking the chicken quickly, like 3 to 5 minutes till it's not pink anymore with some kosher salt. That's simple. Opt out or contact us anytime. I'm Dave Davies. This celery-forward soup is in essence a potato-leek soup that substitutes most of the potatoes with brighter celery, and skips the vast quantities of cream in the original, resulting in a lighter flavor and texture. So I would call scientists to talk about health and nutrition and, you know, kelp nutrition. How much more cooking liquid you add depends on your taste: Less will give you a thick pure for serving beneath roasted chicken or braised short ribs; more will give you a silky soup for topping with croutons and chopped herbs. I did a friend's wedding and - 150 people in Pennsylvania. And he would say, I'm fine. We're like, OK, here's where to start. I think I feel better when I eat more of them. And that way we see, well, you know, is her stove different? You can laugh and call me fatso. But it took me a long time to actually just say so how was your day? Hey; guess what? And I gather writing was kind of a career choice apart from food, that you knew you wanted to write. We're speaking with New York Times food writer and cookbook author Melissa Clark. And to me, they remind me of chicken skin. I struck up a friendship with this editor. Melissa Clark recipes are good, and other people see them too. And I read that one of the things you do when you have a writing day is you spend time calling your sources, which kind of hit me. And you're, you know, doing dishes all day, hoping to get them just right. cup extra-virgin olive oil, plus more for drizzling; 2 large leeks (about 10 ounces each), halved lengthwise, thinly sliced crosswise and cleaned (about 3 cups); 3 garlic cloves, sliced; Kosher salt and freshly ground black pepper; 1 pound celery (about 1 large bunch), leaves reserved, stalks trimmed, peeled and thinly sliced; 1 large russet potato (about 12 ounces), peeled and roughly And one of the things that is really important to my husband, especially, is he wants to feel like it's his space, too. Her latest cookbook is "Dinner In One: Exceptional And Easy One-Pan Meals.". And I used to be a political reporter. (SOUNDBITE OF GARY BURTON'S "MOVE") Transcript provided by NPR, Copyright NPR. Hello, and welcome to Protocol Entertainment, your guide to the business of the gaming and media industries. But I thought, OK, this is exactly how I want to cook because not only is it, you know, a one-pan meal, meaning less clean up, I also get to put everything on the pan, I get to put it in the oven, and then, I can forget about it until it's done, and I can do other things. Cauliflower heads at commercial grocery stores look fairly identical, often weighing about 1 to 2 pounds with a uniform, ivory color and almost always wrapped in plastic. She also produces regular cooking videos. DAVIES: Yeah, clean it up and then wave the wand. Microsofts Activision Blizzard deal is key to the companys mobile gaming efforts. How do I tell people who use different kinds of salt all across the country, all across the world how much salt to add to a dish? But, you know, usually, when I do my reported stories, if I go, say, to Maine to talk to kelp farmers and I'm out on a boat, I'm - my note-taking, it's a little hard, you know? (Save those crumbles to roast for extra-crunchy bits, or save them to throw into a salad.). I like to dine in a Florentine palazzo. I don't know if you've heard about the pea guacamole story. That is what I love to hear. I truly believe that they just - their brains just light up in different places. DAVIES: That's the late Dave Frishberg from his album "Let's Eat Home." I didn't know that we were supposed to bring them. The phrase steamed cauliflower sounds almost like punishment, but it can be delicious. News, views, art, food, books and other stuff, with the occasional assist of character dolls. The super scrumptious caramelized onion gravy in this recipe gets its umami edge from TJ's Mushroom & Co. Umami Seasoning.A ladle-full will surely elevate a slice of turkey, but what you really need to try is some atop Trader Joes Potato Tots with melted mozzarella. And then it culminated at a wedding. Is it, like, a cup (laughter)? CLARK: This is what - the reason I love this recipe is because I feel like it's a constant work in progress. These easy-baked poppers are filled with tangy cream cheese brightened with scallions, cilantro, garlic and lime zest then wrapped with bacon for looks, salt and crunch. I'd say - I think maybe about ten years, I started really getting into it. There arent any notes yet. And a few years later, he called me and he said, you know, we have this little thing, this column called the Food Chain. What gave you the idea for this one-pan cookbook? And can I - what can I take from that and, you know, incorporate it into my own recipe? I mean, I - you know, I had this - I have this one recipe. And I just thought, you know what? You know, it's not just cook it over medium high heat for 10 minutes. And I could not figure out why. Dr. Gene Bailey I'm happy when I'm eating more of them. So Melissa Clark's kitchen - we have the tester coming in. You feel sheet pans are kind of underappreciated, don't you? I think that when we eat meat, we need to pay attention. And I think there are a lot of families out there who can relate. But it was like this, you know, that was my first New York Times byline. Or do others in the family take the apron for a night and cook or what? It should not be considered a substitute for a professional nutritionists advice. But for the most part, it is between two and, say, six tests. I'm also trying to get people to eat sustainable things that they don't necessarily think that they like, like shellfish. I like to stick with the first-class ticket buyers, setting trends with my trendsetting friends, the frequent flyers. So a lot of the food goes to her. CLARK: Yeah. And that's how the book is organized, just by the kind of pot you get. You know, my wife and I got your cookbook last week. So it's not so much that I'm calling people necessarily for recipes. And one really important part of my process is I have a notebook in the kitchen. And of course, on all of - I was also going to these places and seeing them. And I think this would be a really good, simple recipe, a whole roasted trout with lemon and herbs. So you have to have that notebook in the kitchen. So we have kind of a crazy network of people who get the food. NYT Cooking is a subscription service of The New York Times. And she writes the weekly column A Good Appetite. It takes time, right? CLARK: Yeah. PublishedOctober 11, 2022 at 12:25 PM CDT. 25 minutes. I like to shop on the Champs-Elysees, eat curry and old Bombay, and spend New Year's Eve in either Tel Aviv or Rome. Is there a reason? Toss to combine. So it travels. DAVIES: Do you ever have a dish that you just can't get right and have to walk away from? Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. They're all doing it differently. The version that I am obsessed with right now is in "Dinner In One," and it is sheet pan potatoes with harissa and cauliflower instead of chicken. You know, because I don't know - I mean, it's like, I know what I like. And that's - I mean, and that's - it's important to me, too, because I want - I mean, I love being in the kitchen. Her latest cookbook is "Dinner In One: Exceptional And Easy One Pan Meals". I could be setting the table. For desserts, it often will take, like, 10 because desserts are really hard (laughter), and you have to just change one thing at a time. You can laugh and call me fatso. CLARK: Yeah. But, you know, usually, when I do my reported stories, if I go, say, to Maine to talk to kelp farmers and I'm out on a boat, I'm - my note-taking, it's a little hard, you know? Opt out or contact us anytime. cup extra-virgin olive oil, plus more for drizzling, large leeks (about 10 ounces each), halved lengthwise, thinly sliced crosswise and cleaned (about 3 cups), Kosher salt and freshly ground black pepper, pound celery (about 1 large bunch), leaves reserved, stalks trimmed, peeled and thinly sliced, large russet potato (about 12 ounces), peeled and roughly chopped, cup chopped fresh parsley leaves, plus more for garnish, Crme frache or heavy cream, for serving. I mean, there's always a different way to do it. And all of the recipes that I create for publication, they start with something that I've cooked at home. Or I did another story on kelp, on how kelp is one of the most sustainable foods you can eat. Season the inside of each halved jalapeo with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. I just love to, you know, cook my meal, to get into the chopping. Every time they asked me to do something, I said yes, no matter what. And I changed the garnish a little bit and added more herbs. But farmers market shoppers may notice them start to show up in early fall and last until early winter. Pour into prepared pan, cover tightly with foil and bake 30 minutes. Sprinkling the dish with grated cheese before serving is not required, but it sure does taste good. It's not even when I'm working, you know? And - because if I don't write it down while I'm cooking, I will absolutely forget it. She has a new cookbook titled "Dinner In One: Easy And Exceptional One-Pan Meals" (ph). So it's good if they're not just, like, six plates of trout. So it's really very important to do them. It's like, wait till it looks like this, or tastes like this, or feels like this. It can be deep fried, then tossed in a spicy sauce ( la Buffalo cauliflower) or dipped into any sauce of your choosing. This was a recipe I reported on. Prop 30 is supported by a coalition including CalFire Firefighters, the American Lung Association, environmental organizations, electrical workers and businesses that want to improve Californias air quality by fighting and preventing wildfires and reducing air pollution from vehicles. Your parents were both psychiatrists. So I want to a little talk about your life, your work routine. It made it easier to talk because you could focus on not just the words but the whole experience. About Our Coalition. NYT Cooking is a subscription service of The New York Times. And you're, you know, doing dishes all day, hoping to get them just right. When doing this, nearly all the first attempted slices will crumble, but thats O.K. So then, I need to come up with, say, another 50 recipes a year. I love that you think of that. In fact, most people think it's a very bad idea. Add the chickpeas and the garlic and cook until the garlic is fragrant, about 1 minute. Theres nothing complicated about this potato salad its really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs and thats the beauty of it Its served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic. I'm Dave Davies, in for Terry Gross. We got to the wedding site, and there were no tables. Be the first to leave one. Drizzle with olive oil; garnish with reserved celery leaves and parsley, and sprinkle with pepper. And I'm trying to get people to eat more of them and to make it friendly and maybe eat fewer species that are endangered. DAVE FRISHBERG: (Singing) I like to stroll on the Costa del Sol at sunrise. That's OK by me. DAVE DAVIES, HOST: This is FRESH AIR. And when you look at the page, there's quite a bit of text there. Using a spoon, create hollows in the sauce and gently crack the eggs into each, and season the eggs with salt and pepper. And what makes this so exciting to me is that when you, you know, roast cauliflower at high heat, those little crevices get really crunchy and brown. You do it in a big, you know, gratin dish or a casserole dish. You know, you're writing this column, and you're constantly publishing new recipes that appear in the newsletter that people can get from The New York Times cooking website. So I started doing those meals. Opt out or contact us anytime. The program will feature the breadth, power and journalism of rotating Fox News anchors, reporters and producers. Microsoft is quietly building a mobile Xbox store that will rely on Activision and King games. 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