Melissa Clark is my spirit animal. Enthusiastic, smart, no-fuss cooking and writing, and every recipe I’ve made from her books and New York Times columns has been wildly delicious. Special props to the harissa chicken with potatoes and leeks in Dinner, which is my new favorite thing to make for guests and has the fantastic cook’s treat of crusty, spicy, schmaltzy potatoes to scrape off the roasting tray.
Food & drink writer
Of recently published books, this is a favorite, because it offers easy-prep dinners that don't shy away from bold flavors. Let's get everyone using harissa and fish sauce and tamarind! Your sheet-pan chicken will never be the same.