MELISSA CLARK
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MELISSA CLARK
Food writer and cookbook author Melissa Clark is staff reporter for the New York Times Food section, where she writes the popular column “A Good Appetite” and appears in a weekly cooking video series.
 
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Food writer and cookbook author Melissa Clark is staff reporter for the New York Times Food section, where she writes the popular column “A Good Appetite” and appears in a weekly cooking video series.

 
My challah didn’t rise in time for last night’s dinner but it sure is good today. #momhadabackupinthefreezer #whew
I say, corn muffins are the BEST muffins. What do YOU say?! Recipe for rich and buttery corn muffins online @nytcooking, link in bio. 📸: @christophertestani food styling: @simoncooks 💕💛
My radish says 😊. #iateitanyway
Cottage cheese, cantaloupe, black pepper, red chile flakes, Maldon salt, evoo #snackswithoutanchovies
Ok @kenjilopezalt I will from now on steam my eggs. Here: 7.5 minutes, buttered, salted, and Espelette-peppered @nytcooking
Butter and whitefish salad on one half, cream cheese and smoked salmon on the other; sable and salmon roe up next. #bitethenshoot @russanddaughters #dadsfavorite
Lemon verbena, spearmint and peppermint from my deck (swipe), to be dried for tea all winter long. #gotitbeforethesquirrels #littlebrownstonefarm
Cranberry bean season is here in all it’s gorgeous glory. See story for more on how to cook them.
This is my recipe for cheesy cauliflower parm. Wanna see me make it? Come to the New York Times Food Festival on October 6! I’ll be there cooking, schmoozing, and also chatting with the fantastic @samsifton and @alisoneroman and it will be FUN!
Roast chicken season is back!! This one is as simple as it gets: salt, pepper, lemon thyme, bay leaves. Note the splayed legs that make it cook more evenly. I roasted it in a preheated cast iron pan for 45 minutes and it was 🧡🧡 served with roasted