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Dinner: Changing the Game

By Melissa Clark

Dinner: Changing the Game


Melissa Clark
  • Imprint: Clarkson Potter
  • On sale: 3/7/2017
  • Price: $35.00
  • Pages: 400
  • ISBN: 9780553448238
Contact: Erica Gelbard

At once the most comprehensive yet practical cookbook to come along in more than a decade, DINNER has the range and authority—and author Melissa Clark’s trademark warmth—of an instant classic.

Select Advance Praise for DINNER:

“The recipes in Melissa Clark’s DINNER are everything I want for my dinner. Dishes which are familiar but fresh, approachable but exciting. The tone of the book is also just the sort of company I’d want around my table: Melissa is experienced enough in the kitchen to know that being relaxed is the only way to approach the evening meal. It should be fun, it should be easy, it should be delicious.”—Yotam Ottolenghi

“Brilliant, vibrant, doable ideas that will change the way you think about dinner. You’ll cook out of this book for years. Empowering.”—Diana Henry

“Anyone seeking a cookbook for a 2016 time capsule should consider this volume by New York Times food writer and columnist Clark, which is designed to render evening meals enticing without excessive effort.”—Publishers Weekly, starred review


DINNER: Changing the Game
(Clarkson Potter | March 7, 2017 | $35.00 | Hardcover) provides new ways to think about how we cook at home. To most people, dinner often means a protein and two sides. A meat-and-two-veg. That’s not how most of us eat—or want to eat—on a daily basis. Today’s dinner can take lots of different forms. Clark’s mission is to help anyone—whether a novice with just a single pan or the experienced (and, perhaps jaded) home cook—figure out what to make any night of the week without settling on fallbacks.

With DINNER we can finally get out of the void between what we think a proper meal should be and what we actually want to cook and eat for dinner. The book is about options and ways to add flavor in unexpected ways: a sheet pan chicken laced with spicy harissa; burgers amped up with chorizo; soft-cooked eggs spilling over spiced lentils. It is also about simple moves, little flourishes that can help make a dish new: stirring charred lemon into pasta, tossing a Caesar-like dressing on a grain bowl, adding fresh ricotta and demerara sugar to stovetop mac and cheese, throwing a dollop of chile paste just about anywhere

Each recipe in DINNER is meant to be your dinner–one fantastic dish that is so satisfying and flavor-forward that it shines bright on the table. That dish can either stand alone or be paired with a little something else if you so choose, such as green beans with caper vinaigrette, a citrus salad with olives, coconut rice, or skillet brown-butter cornbread. Sample recipes featured in DINNER include:

  • CHICKEN: Caramelized Lemon Chicken; Thai Chicken Breasts with Coconut Milk and Lemongrass; Pizza Chicken with Pancetta, Mozzarella, and Spicy Tomatoes
  • MEAT: PORK, BEEF, VEAL, LAMB, DUCK & TURKEY: Jalapeno-Honey Steak with Cilantro and Lime; Spicy Stir Fried Cumin Lamb; Peachy Pork or Veal with Pomegranate Molasses and Charred Onion
  • THE GRIND: Marmalade Meatballs with Cider Vinegar Glaze; Seared Sausage & Rhubarb with Swiss Chard; Chorizo Pork Burgers with Grilled Honey Onions and Manchego
  • FISH & SEAFOOD: Anchovy Salmon with Chive Butter; Garlicky Calamari with Basil, Chile, and Lime; Shrimp Bahn Mi
  • EGGS: Spanish Tortilla with Serrano Ham; Japanese Omelet with Edamame Rice; Herbed Parmesan Dutch Baby
  • PASTA & NOODLES: Stovetop Mac & Cheese; Fried Lemon Pasta with Chile Flakes; Coconut Rice Noodles with Ginger and Eggplant
  • TOFU (& A TOUCH OF SEITAN): Sweet & Sour Tofu with Corn; Tofu Spaetzle and Gruyère Gratin; Seitan Enchiladas with Cheese and Pickled Jalapenos
  • BEANS, LEGUMES & VEGETABLE DINNERS: Tomato Dhal with Mango Pickle; Black Bean & Roasted Poblano Quesadillas; Asparagus Carbonara
  • RICE, FARRO, QUINOA & OTHER GRAINS: Farro Salad with Cherry Tomatoes, Smoked Mozzarella, and Mint; Spicy Thai Fried Rice with Sausage and Greens; Kimchi Grain Bowl with Kale and Runny Egg
  • PIZZAS & PIES: Basic Pizza Dough; Butternut Squash Pizza with Sage and Roasted Lemon; Greens & Feta Phyllo Pie
  • SOUPS: Rustic Shrimp Bisque with Fennel; Leek, Tomato & Farro Soup with Pancetta; Smoky Fish & Potato Chowder
  • SALADS THAT MEAN IT: Spinach Salad with Chickpeas and Sweet Potatoes; Burrata Caprese with Peaches, Tomato, and Basil; Horta Salad with Feta and Olives
  • DIPS, SPREADS & GO-WITHS: Killer Hummus with Whole Chickpeas; Green Tahini Dip; Homemade Seedy Crackers

With abundant color photography by Eric Wolfinger (Tartine, Manresa) and more than 220 all-new recipes covering an astonishing array of ideas about what dinner can be, Dinner gives you the choices and helps you to expand the way you think about your evening meal. This is the kind of easy cooking that will make anyone a better and more confident cook. And that is game changing!



MELISSA CLARK is a staff writer for the New York Times, where she writes the Food section’s popular column “A Good Appetite,” and stars in a weekly complementary video series. The recipient of both IACP and James Beard awards, Clark appears frequently on the Today show and on public radio. She lives in Brooklyn with her husband and daughter.

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