For her 38th cookbook, New York Times cooking columnist Melissa Clark turns her attention to easy-to-prepare dinners, with much of her recipes cooked on one sheet pan. Clark talks with A.V. Club food editor Kevin Pang on the inspiration for her latest book.
Roast chicken typically takes an hour to cook in the oven. New York Times columnist Melissa Clark tells us how you can make perfect roast chicken in half the time.