I was excited to read and cook Dinner: Changing the Game by Melissa Clark having read all the praises from Yotam Ottolenghi, Diana Henry, and Amanda Hesser. The book is broken into ten chapters with a focus on chicken, meat (pork, beef, veal, lamb, duck, and turkey), the grind (meatballs, sausage), fish and seafood, eggs, pasta and noodles, tofu, beans/legumes/veg dinners, rice/farro/quinoa/other grains, salad, and dips/spreads. Many recipes had global influence ranging from Southeast Asian to Middle Eastern. I tried the sticky tamarind chicken with crisp lettuce which had a nice balance of savory and heat. On the other hand, the Vietnamese caramel salmon tasted a bit off to me. The seasoning in this dish did not taste like the authentic savory caramelized taste of ca kho to that I grew up with. I also really enjoyed the asparagus polenta with burrata, so cheesy and delicious.
*I received this book to review complementary of the publisher