I treated myself to Melissa Clark's Cook This Now cookbook and am pretty darn excited. I just love her way of cooking and what I gather are her tastes; her recipes never disappoint, are never ludicrously complex and don't employ overly bizarre ingredients. She's definitely one of my foodie faves! Tomorrow we'll be basking in the French Onion soup recipe she posted in last week's NYTimes Dining section, and shortly thereafter, I will jump into this compilation of 120 recipes. Everything sounds so marvelous, healthful and fresh. The book is organized by season which I like quite a bit as it mirrors the way we eat what's available week by week throughout the year.