About Melissa Clark

Melissa Clark

Melissa Clark is a food columnist for the New York Times and has written for Bon AppetitFood & WineEvery Day with Rachel Ray, and Martha Stewart, among others. After brief forays working as a caterer out of her fifth floor walk-up and as a line cook in a restaurant, Clark earned an M.F.A. in writing from Columbia University and began her food writing career. In addition to her most recent title, Cook This Now, she's written some dozens of other cookbooks, many of them in collaboration with some of New York's most celebrated chefs. Clark lives in Brooklyn with her husband, Daniel, their daughter Dahlia, and their formerly cosseted cat.

Mac and Cheese with Carrots

Mac and Cheese with Carrots

Simple and, yes, a little sneaky, this kid-friendly, fuss-free, casserole-like mac and cheese melds Cheddar and carrot to healthful effect.

  • Quick Glance
  • 20 M
  • 1 H
  • 19
Spiced Maple Pecan Pie

Spiced Maple Pecan Pie with Star Anise

Here’s a nifty little trick. Reduce maple syrup until sticky, infuse it with spice, and rely on it to impart its ridiculously intense essence to pecan pie.

  • Quick Glance
  • 30 M
  • 4 H, 20 M
  • 5
Blood Oranges Recipe

Blood Orange Olive Oil Cake

Ah, blood orange olive oil cake. It’s moist, dense, and full of citrusy goodness. It makes a perfect ending to a meal or, even better, a great start to the day.

  • Quick Glance
  • 20 M
  • 1 H, 20 M
  • 17
Un-Pumpkin Pumpkin Pie

Caramelized Butternut Squash Pie

What’s an un-pumpkin pumpkin pie? It’s pie made with caramelized butternut squash, spices, and a splash of brandy. It’s subtly different than the classic yet still oh so perfect for Thanksgiving.

  • Quick Glance
  • 35 M
  • 2 H, 35 M
  • 0
In The Kitchen with a Good Appetite

Perfect Piecrust

This easy piecrust is just that: Easy. High-fat European butter gives it its richness and superb flakiness. Use this pie crust for all your baking.

  • Quick Glance
  • 15 M
  • 1 H, 15 M
  • 1
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