, Our cookbook has arrived! “Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat,” inspired by this newsletter and all of you, was released Tuesday. I’m thrilled for you to see it. In honor of the book’s debut, we’re featuring the cover dish: Melissa Clark’s chicken with tomatoes, pancetta and mozzarella, a must-make for anyone who appreciates saucy, bubbling-skillet vibes.
The other four recipes here are all brand-new in the NYT Cooking universe, classics in the making that could someday fill another book. We have a few events scheduled, starting with a live taping of the “Taste” podcast Tuesday night in the Brooklyn borough of New York City. I’ll be appearing with Ali Slagle, weeknight-cooking queen.
Please join us at the Talea taproom in Williamsburg from 5:30 to 7:30 p.m. I’ll be in Montclair, New Jersey, with Melissa Clark on Thursday; in Washington, D.
C., with Eric Kim on Monday; and in Richmond, Virginia, on Tuesday. In addition to the cookbook, I’ve got another important birthday on the calendar: My older kid is turning 7, and I’m making her a birthday cake, one of my favorite food rituals.
She requested chocolate cake, but with vanilla buttercream frosting and a cat theme to be determined. (If I’m making you buttercream, it’s because I really care; I’m a cream cheese frosting devotee.) By Melissa Clark 4 servings 45 minutes 1.
Heat oven to 400 degrees. Pat chicken dry and season with.