13 of Melissa Clark’s Best Recipes

We present 13 of Melissa Clark’s best recipes, spanning every possible taste–pork, salmon, beef, crab, chickpeas, and eggs. And maybe even some dessert. Let the multiple James Beard Award winner show you the best of her best.

Melissa Clark
: Eric Wolfinger

The multi-talented Melissa Clark is a food writer, cookbook author, and the host of the podcast Weeknight Kitchen with Melissa Clark. A longtime contributor to The New York Times, she’s also written for Food & Wine, Bon Appetit, Every Day with Rachael Ray, and Martha Stewart. She’s written more than 30 cookbooks, including Comfort in an Instant, Dinner in an Instant, Cook This Now, and In the Kitchen with a Good Appetite.–Jenny Latreille

☞ Did we miss any of your favorite Melissa Clark recipes? Let us know in a comment below!
A dark purple plate with pork scallopini with apples and sage in a sauce
Pork scallopini with apples and sage from Melissa Clark is a quick, marvelously autumn-y dish. Apples are sauteed in butter until soft, then pounded slices of pork are seared in the same pan. Sage completes the dish. You tell us whether the best part is the taste or just one skillet to clean.
Floral pasta bowl, filled with crab pasta, sprinkled with parsley and Parmesan. A cheese grater and larger bowl in the background.
A lovely, light summer pasta filled with crab and cherry tomatoes, it comes together in under 30 minutes.
A cast-iron skillet with 6 eggs in tomato sauce and sprinkled with parsley.
: The Dinner WinnerThe most savory Tomato Shakshuka you will ever have, laced with feta, topped with runny eggs, and served with pita and hot sauce, this is a weeknight dream.
A carved grilled leg of lamb on a wooden cutting board with a knife resting beside it.
Melissa Clark’s grilled leg of lamb has a luscious Provençial take that you won’t forget. Anchovies, garlic, and fennel take it from good to c’est magnifique!
Pressure cooker Vietnamese caramel salmon, sliced green onion, and soy sauce on a white plate.
Whether you use an Instant Pot or your old stove top mode pressure cooker, you won’t regret making this Vietnamese caramel salmon. It comes together in minutes–minutes!–and is rich with Asian flavors.
A chicken schnitzel on a white plate with a man's hands cutting into it.
: Andrew ScrivaniLeite’s Culinaria reader Roni Bloom Jordan brought this light and crunchy crisp chicken schnitzel to our attention. (Thank you muchly, Roni.) The secret is to trap air in the crust when you cook the meat by moving and shaking the pan. (Subscription needed)
A bowl of roasted sweet potatoes and chickpeas, garnished with cilantro, next to a sheet pan and a bowl of coconut milk.
These roasted sweet potatoes and chickpeas are cooked on a sheet pan until tender and tossed in coconut milk and lime dressing. An easy dinner
Sheet pan beef skewers piled on a foil-lined baking sheet with a dish of white sauce and lemon wedges.
These sheet pan beef skewers are a quick and easy meal from Melissa Clark. Beef sirloin is marinated in oil, garlic, and fragrant spices, skewered and quickly broiled, and served with a cilantro and mint yogurt sauce.
Harissa Chicken with Leeks, Potatoes, and Yogurt
: Eric Wolfinger Elissa Thomas, a member of our Leite’s Culinaria: What’s For Dinner? group, swears by this easy sheet-pan meal of spicy harissa-laced roasted chicken, sweet, browned leeks, crunchy potatoes, and a cool garnish of salted yogurt and fresh herbs.
A rimmed sheet pan with roast pork chops with peaches and cooked red onion.
These roast pork chops with peaches are an easy, no-fuss, sheet pan meal of seasoned, roasted pork chops, peach wedges, and red onion, all topped with pomegranate molasses. A weeknight winner that belongs in your dinner rotation.
Six ramekins with lemon custard and strawberries on top.
: It’s Thyme 2 CookThis lemon custard with strawberries is a go-to summer dessert for Leite’s Culinaria group member Maureen Potter, who loves the pronounced lemon flavor in this no-bake dessert that calls for just a few ingredients.
A large dish of pressure cooker bittersweet chocolate pudding, some of it scooped out into a smaller dish.
This pressure cooker bittersweet chocolate pudding, made with cream, milk, eggs, sugar, vanilla, and chocolate, is intensely rich and fudgy in the best possible way. Need we say more?
A white dessert plate and spoon with a square of blueberry maple tea cake.
: Cookie and KateMelissa Clark’s simple and amazing recipe for naturally sweetened, blueberry maple tea cake.
☞ Did we miss any of your favorite Melissa Clark recipes? Let us know in a comment below!



  1. OMG I love Melissa Clark’s recipes. One that wasn’t posted is her Beef Bourguignon recipe. It is, to say the least… OUTSTANDING and totally company-worthy. She is a great chef using simple but elegant ingredients. Thanks so much for posting her recipes and sharing with us!

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