Melissa Clark
The New York Times
New York, United States
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Past articles by Melissa:
Curried Cauliflower Salad Sandwiches Freshen Up a Lunch Classic
Also bright (and yellow): Bengali-style fish with mustard oil, no-bake mango-lime cheesecake. → Read More
Put a Pound Cake in Your Freezer
More gifts to future you: chocolate overnight oats and a big batch of oven beans. → Read More
Lablabi (Tunisian Chickpea Soup) Recipe
There are myriad ways to cook lablabi, the classic, cumin and garlic scented chickpea soup from Tunisia This version, adapted from Joe Yonan’s cookbook “Cool Beans” (Ten Speed Press, 2020), has crunchy, spice-sprinkled chickpeas garnishing the top, and a creamy, silky broth made from puréeing some of the chickpeas and stirring them back into the pot It’s earthy and satisfying, with a chile kick… → Read More
Vegetarian Skillet Chili Recipe
If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans Pickled peppers are a fine substitute → Read More
The Ideal Winter Dish? It’s This Cozy Cabbage Recipe
Melissa Clark pairs that hearty vegetable with pork, herbs and bright lemon to bring out its very best. → Read More
Raise a Toast to Dinner
Say cheers with a Bee’s Knees, and cook up a pot of something warming. → Read More
Classic Potato Latkes Recipe
This recipe is for a classic, unadorned latke; no kohlrabi or cumin here Serve them hot and make more than you think you need They go fast. → Read More
Cozy Beef Udon Soup for Now
Try J. Kenji López-Alt’s recipe for a go-to speedy family meal: niku udon. → Read More
Diwali Sweets for All
We have last-minute recipes for the festival of lights and weeknight recipes that make use of delicata and butternut squash. → Read More
Garlicky Braised Greens and Meatless Recipes
After moderating a panel on the climate crisis, Melissa Clark suggests a few recipes that are on her mind. → Read More
Apple Season Is Here
And you don’t need to do any peeling for Genevieve Ko’s apple crisp. → Read More
Breaking the Fast for Yom Kippur
Plan for the holiday with smoked salmon and whitefish salad, homemade challah and more recipes. → Read More
Fluffy Cheddar Biscuits and a Cocktail
A few nights ago, my husband opened “Imbibe,” a bartender’s guide, to find our favorite Sazerac recipe. It was scrawled with notes going back a decade. We first added the bar spoon of maraschino liqueur in 2012. A scribble dated 2020 reminded us how much we liked the version with four dashes of Peychaud’s bitters and no Angostura. The page was a roster of happy experiments, our past selves… → Read More
Cook With Your Senses
When making spiced crème caramel — or sheet-pan shrimp gratin or red lentil soup — trust your eyes, ears and nose (and gut!). → Read More
How Restaurants Inspire Recipes
Peruse The New York Times list of our 50 places to eat in America, and let those meals fuel your creativity in the kitchen. → Read More
These Fresh One-Pan Meals from Melissa Clark Will Make Your Dinners So Much Easier
NYT food columnist and cookbook author, Melissa Clark, shares just a few of the many delicious recipes from her cookbook Dinner in One. All of the recipes require just one pan to put together. → Read More
Creamy Peach Pie Bars Recipe
With a crisp graham cracker crust, lemony cream cheese filling and a sweet peach topping, these bar cookies are like a cross between cheesecake and juicy peach pie You can make them a few days ahead of time and store them in the fridge; they’re at their best when served slightly chilled. → Read More
Mashed Potato Salad With Scallions and Herbs Recipe
Creamier than a classic potato salad, and chunkier and zestier than regular mashed potatoes, this hybrid dish can be served warm or at room temperature, when its texture is at its softest and best (Never serve this cold; no one likes cold mashed potatoes.) The key to getting the right texture is to cook the potatoes a little more than you would for potato salad, but not so much that they… → Read More
Panzanella With Mozzarella and Herbs Recipe
At the height of tomato season, for every perfectly ripe, taut and juicy specimen, there’s an overripe, oozing counterpart not far away The Tuscan bread salad called panzanella is the perfect place to use those sad, soft tomatoes that are still rich in flavor Traditional panzanella is made with stale, dried bread that’s rehydrated from a dressing of sweet tomato juices, vinegar and plenty of… → Read More
The Only Ice Cream Recipe You’ll Ever Need
This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups → Read More