Melissa Clark

Melissa Clark is a food writer and author. She is a food columnist for The New York Times, and has written for Bon Appetit, Food & Wine, Every Day with Rachael Ray and Martha Stewart. She is the author of Cook This Now, In the Kitchen with a Good Appetite and 32 other cookbooks.

Content By This Author

Cheesemonger Steve Jones of Cheese Bar in Portland, Oregon, collaborates with local breweries to make cheese-friendly beers. He shares his pairing advice.
For Diana Henry, author of A Change of Appetite, eating healthy isn't about what you can't eat -- it's about eating the foods you love anyway.
Lee Brian Schrager and Adeena Sussman, authors of Fried & True, traveled the country in search of the best fried chicken recipes.
Chef April Bloomfield explains the difference between a sous chef and a stage, and why she sometimes refers to herself as a cook.
Katie Workman, author of The Mom 100 Cookbook, shares tips for coping with picky eaters.
Sally Schneider of Improvised Life shares six gift ideas for the cooks and eaters on your list.
Food writer David Karp explains Cotton Candy, the surprising new variety of table grape.
Megan Krigbaum, senior wine editor at Food & Wine, uses tea, Cheerios and marshmallows to taste for tannin, sweetness and oak in wine.
Bruce Feiler, New York Times columnist and author of The Secrets of Happy Families, has good news for busy parents: The family dinner isn’t as important as we were led to believe.

Even more so than corn on the cob swabbed with butter, when summer comes, I look forward to sweet, nubby corn salads loaded with vegetables and a zesty dressing.

Natural wine is a controversial category that is gaining increased attention -- laws vary from country to country. Alice Feiring has been tracking the natural wine movement in her newsletter, “The Feiring Line: The Real Wine Newsletter.”
Every once and a while, my mother follows one of my recipes. Actually, "follows" is too exacting a word for what goes on. Let's just say, every once and a while, my mother decides to cook something of mine she's seen in the New York Times. 

Serve the borscht with dollops of the dill cream, garnished with more of the dill.

Garnish each bowl with a shrimp, a drizzle of Pernod if desired, and a piece of fennel frond.