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

Burmesian restaurateur Desmond Tan and food writer Kate Leahy have released a new Burmese cookbook, Burma Superstar, named after Desmond’s Bay Area restaurant. Our contributor Melissa Clark talked with Desmond and Kate about what makes Burmese food unique.
Chef Mads Refslund and forager Tama Matsuoka Wong fight the global problem of food waste by promoting "trash cooking."
Aleksandra Crapanzano, author of The London Cookbook, shares her thoughts on the city's contemporary food scene, now greatly improved from its decades-old reputation for bland, lifeless food.
Melissa Clark talks with chef Mario Batali about the legacy and exploratory appetite of the late Jim Harrison.

Steak turned sweet and caramelized from the honey, sharp from the lime, and with a sting from the chiles. This is a simple-to-make recipe with a profoundly complex taste.

Cauliflower is roasted until nicely browned, then tossed with garlic, pine nuts, capers, a jolt of lemon zest and freshly cooked pasta. Finish with shavings of Parmigiano-Reggiano and another layer of lemon and grab a fork

Elaine Khosrova discovers centuries of ritual, history, politics and science behind butter.
Marcus Samuelsson takes The Splendid Table's Melissa Clark on a personalized tour of Harlem, the neighborhood he has called home for over a decade.
What motivated Marcus Samuelsson to move to Harlem and open Red Rooster, his acclaimed restaurant? He tells The Splendid Table's Melissa Clark that 9/11, his mother, and the Great Migration all played a part.
The Sporkful's Dan Pashman has started Other People's Food, a podcast that uses the universality of food to find common ground amid racial and cultural differences.
Bonnie Benwick translates chef recipes for the home cook in the Washington Post's Plate Lab column. She tells Melissa Clark about some of the challenges you'll face when attempting a restaurant meal in your own kitchen.
John Wurdeman studied music and art before becoming a winemaker in the country of Georgia. His winery, Pheasant's Tears, has revived an 8,000-year-old Georgian winemaking tradition.
Summer is the season for low-alcohol drinks, from session beers to spritzes. Talia Baiocchi tells Melissa Clark about how some of these drinks, long popular in Europe, are making their way to the U.S.
"I would say definitely order some soups and stews," says Matt Rodbard, co-author of Koreatown with Deuki Hong. "It is essential to understanding Korean food."
Melissa Clark interviews Lynne Rossetto Kasper about working with Shelley Winters, the time Lynne tried to swim to Europe as a child and how she accidentally set herself on fire while cooking dinner.
Dr. Maya Shetreat-Klein, author of The Dirt Cure, wants you to consider how your food is grown. "Rich, healthy soil is infused into our food," she says.
Cheryl Sternman Rule, author of Yogurt Culture, explains the differences between milk from cows, goats and sheep when it comes to making homemade yogurt.
Empellón's Alex Stupak, co-author of Tacos, explains how to make tortillas.
Kian Lam Kho, author of the book Phoenix Claws and Jade Trees, explains different techniques used to cook Chinese food.
Mark Bitterman, author of Bitterman's Field Guide to Bitters and Amari, says bitters are "the salt" of a cocktail, but you can also use them in cooking.
"There are lots of uses for tofu in sweets," says Nicole Bermensolo, author of Kyotofu.
From photographing Mario Batali with a necklace of sausages to Marcus Samuelsson wearing a turban of smoked salmon, Melanie Dunea has an unusual approach to capturing chefs on film.
In the 1930s, Fania Lewando ran a popular restaurant in Vilna, Poland, that served vegetarian cuisine to poets and artists, including Marc Chagall. Lewando also wrote a cookbook, which Barbara Mazur discovered in the rare book room at YIVO Institute for Jewish Research.
In New York in a Dozen Dishes, author and food critic Robert Sietsema profiles 12 dishes. "It's supposed to be a portrait of New York in food," he says. Egg foo young and cheb are two of the dishes he wrote about.
Maureen Abood, author of Rose Water and Orange Blossoms, shares seven Lebanese foods. One is kibbeh, which is specially ground beef or lamb that can "be shaped, stuffed, fried, poached, baked or eaten raw," she says.
Chef Sarah Copeland, author of Feast and food director at Real Simple, enjoys a good steak. But after meeting her husband, who is a vegetarian, she began to gravitate toward vegetables. Now she eats vegetarian 90 percent of the time.
For the third season of Avec Eric, chef Eric Ripert learned about temple food in Korea and tasted barramundi in Australia.
Kat Kinsman, editor in chief of Tasting Table, says in the media, food has become the new entertainment. "Everybody eats and everybody has a point of view," she says.
Katie Workman, author of The Mom 100 Cookbook, shares tips for coping with picky eaters.
"Bones, to a chef, are the gold of an animal," says Rachael Mamane, founder of Brooklyn Bouillon. "It's what makes a beautiful foundation for our cooking."