Cook This Now

Clark’s book is organized month by month to highlight what’s in season. After all, at the farmers’ market, she writes, “the possibility of discovery is always there.” And no matter what this New York Times food columnist finds as she forages, she makes a meal of it.

Try these recipes: Chile-Coconut Braised Beef Short Ribs; Devil’s Food Cake with Butter Rum Frosting

Originally Published in Reader's Digest