Try your hand at Melissa Clark’s herbed Parmesan Dutch baby

Clark says her Dutch baby is the perfect accompaniment to any meal or a fun hors d'oeuvre at a dinner party. Tear off a piece and enjoy with a sip of a gin martini.

We’ve all been there before. Fretting over what to make for dinner when time is limited and the family is bored of eating the same thing again and again. New York Times food columnist Melissa Clark is determined to get us out of our nightly food rut with her latest book, “Dinner: Changing the Game.” Because few of us have the time for complicated recipes that involve a pantry of ingredients we don’t have.

Clark’s savory Dutch baby is a satisfying twist on the sticky sweet popover and only requires a few basic ingredients: flour, milk and eggs. Load these babies up with grated Parmesan, fresh herbs and cracked pepper, and what you get is “a giant gougère-style cheese puff meets Yorkshire pudding, with a crisp outer crust and a soft, cheesy, custardy interior.” It doesn’t get any better than that. Clark says they are the perfect accompaniment to any meal or hors d’oeuvre at a dinner party when paired with a gin martini.

Reprinted from Dinner. Copyright © 2017 by Melissa Clark. Photographs copyright © 2017 by Eric Wolfinger. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.