Tag Archives: Melissa Clark recipe

Melissa Clark’s Peachy Pork

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One-pan magic that makes the most of summer peaches.

One-pan magic that makes the most of summer peaches.

 

Every summer, I turn fruity.

As in batty for plums, pluots, peaches, nectarines cherries, strawberries, blueberries, figs and the like.

So much so that I practically have to restrain myself from buying a few of everything that I see at the farmers market, lest I end up with a load of fruit at the end of the week, when I am ready to set out to the market again on my regular weekend jaunt.

Just last Saturday, my favorite strawberry vendor asked me pointedly, “Do you really go through this many strawberries every week?” as I bought my usual three baskets from him.

Why, yes, I do. I really, really do.

Hey, it could be worse. At least he didn’t ask, “Do you really go through five buckets of chicken every week?”

Instead, I’m proud to be fruity to the core. Most of my haul is enjoyed as is — out of hand or topped with Greek yogurt or tossed into salads. Some get baked into sweet treats such as galettes, muffins or financiers. And every now and then, some actually end up in something savory.

Like “Peachy Pork or Veal with Pomegranate Molasses and Charred Onion.”

DinnerChangingTheGame

The recipe is from “Dinner: Changing the Game” (Clarkson Potter), the newest cookbook by Melissa Clark, of which I received a review copy.

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Luscious Leg of Lamb and a Food Gal Giveaway

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Rosy slices of lamb topped with a vibrant salsa verde.

Rosy slices of lamb topped with a vibrant salsa verde.

 

Let’s face it — bones can be a bit of a pain to deal with.

Just try eating chicken wings gracefully.

Or de-boning a whole fish in front of guests without mangling it.

But bones serve a purpose in cooking. They add more flavor to the flesh as it cooks. They also conduct heat, allowing the meat to cook more evenly with less shrinkage.

So when Superior Farms, one of the largest distributors of lamb in the country, offered to let me try any cut on the house, I went for one with a bone. A big bone.

I chose a bone-in leg of American lamb because it’s not a cut you find all that easily in markets these days. Sure, you can get a boneless leg of lamb with little effort, but one that still has a bone in it often requires a real search. That’s because it’s a lot heftier to handle. It’s also more challenging to carve. But what a dramatic presentation it makes for at the table.

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