Try Melissa and Dahlia's Thai Chicken Breasts with Coconut Milk & Lemongrass
Try Melissa and Dahlia's Quick-Roasted Broccoli
Up your chicken game
Clark’s secret for perking up poultry? Add a sauce. These can all can be made from pantry staples.
Herby Mayonnaise: “Mix mayo, olive oil and lots of fresh herbs, and use half as a marinade and half as a sauce.”
Soy Dipping Sauce: “Soy sauce is great—especially mixed with sesame oil and rice wine vinegar or lime juice.”
Honey Mustard: “I’ll combine garlic and mustard with a little honey.”
Lemon-Yogurt Drizzle: “Chop preserved lemon peel and toss it with yogurt and cilantro; throw some on roast chicken and it’ll knock your socks off.”
Salty-Savory Anchovy Sauce: “I always have canned anchovies around. I can’t live without them, especially chopped and melted in butter with lemon juice.”
Clark’s new book, Dinner: Changing the Game, is filled with more than 250 unfussy, delicious recipes like these. It comes out March 7.
For more mealtime fun, go to Yum-o.org, Rach’s nonprofit organization. You’ll find recipes, tips for improving food in schools, and stories of people who are changing the way America eats. How cool is that?!