Cook This Now 

Melissa Clark’s effervescent, inexhaustible enthusiasm for all things edible is wonderfully infectious. She really makes you want to drop everything, head for the kitchen and whip up an Upside-Down Polenta Plum Cake or Carroty Mac and Cheese. In her second cookbook, Cook This Now, this fabulous food writer and columnist for the New York Times Dining Section has arranged a year’s worth of all-new recipes by month so you can take advantage of what’s fresh and seasonal. Each recipe comes with a chatty, warm, uniquely Melissa-esque introduction, a sort of kitchen bio, that will help you understand why a particular technique or ingredient is used. Why, for instance, Melissa roasts rather than stews Ratatouille, or why it’s worth looking for real new potatoes, using three different meats in chili or peeling away the craggy exterior of celery root. You’ll be hard-pressed to find a recipe you won’t want to make among the 120 gathered here. Gotta go, my beautiful Butternut Squash Risotto with Pistachios and Lemon is just about ready. 

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