Last summer I spotted Melissa Clark's ultra-simple and delicious-sounding recipe for homemade maraschino cherries in the food section of The New York Times, and was intrigued
This recipe, from New York Times columnist Melissa Clark’s new cookbook, Dinner: Changing the Game (Clarkson Potter), elevates the chicken-and-potatoes standby with spicy harissa (a North African condiment that you can find in many supermarkets these days) and a drizzle of cool yogurt. “One of my all-time favorites, this sheet-pan supper has it all,” says Clark. [...]
White Bean and Asparagus Salad with Tarragon-Lemon Dressing
This recipe is by Melissa Clark. Tell us what you think of it at The New York Times - Dining - Food.
Roasted Figs and Chicken for a Sweet (and Savory) New Year
Roasted chicken with figs and rosemary from Melissa Clark. (Photo: Andrew Scrivani for The New York Times)
Melissa Clark’s Whiskey-Cheese Fondue Recipe
Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios
Roast chicken, dates and carrots marinated in honey and citrus. Herbs, scallions and pistachios are added for freshness, color, and crunch.
Melissa Clark's Roasted Broccoli with Shrimp - The Wednesday Chef
Melissa Clark's Apple Buttermilk Loaf Cake
I always love to browse the NYT Dining section looking for interesting food news, delicious recipes, and especially the latest from Melissa Clark. Her videos, articles, and recipes are always great, and trust me – her granola recipe is the only one you’ll ever need to know. Naturally her cookbooks are two of my favorites, ...
Melissa Clark's Feta-Brined Roast Chicken
Melissa Clark's Feta-Brined Roast Chicken Recipe on Food52
Beef Barley Soup With Lemon
NYT Cooking: With a higher ratio of broth to barley than one usually sees, and the addition of plenty of fresh baby spinach, this beef barley soup is a littler lighter than most of its kind. However, it’s still a substantial, satisfying meal that gets a heady aroma from spices (coriander, cumin and paprika) and a brightness from lemon. If you like your meals with a kick, top ...
Learn to make next-level tuna spread from New York Times food writer Melissa Clark
Learn to make next-level tuna spread from New York Times food writer Melissa Clark · The A.V. Club
Recipe: Melissa Clark's Honey Roasted Duck with Apple and Potato Confit
Recipe: Melissa Clark's Honey Roasted Duck with Apple and Potato Confit - Web Extras - WNYC