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.

☞ 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
Eric Wolfinger
1 of 12

Pork Scallopini with Apples and Sage

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.
Laura Edwards
2 of 12

Buttery Crab Pasta

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.
3 of 12

Tomato, Egg, and Feta Shakshuka

: 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 butterflied grilled boneless leg of lamb on a wooden cutting board with a knife resting beside the meat.
Laura Edwards
4 of 12

Grilled Leg of Lamb

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!
Three salmon filets on an oval platter in a soy caramel sauce, topped with cilantro and scallions.
Christopher Testani
5 of 12

Pressure Cooker Vietnamese Caramel Salmon

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.
6 of 12

Crisp Chicken Schnitzel With Lemony Herb Salad

: 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.
David Malosh
7 of 12

Roasted Sweet Potatoes and Chickpeas

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.
David Malosh
8 of 12

Sheet Pan Beef Skewers

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
9 of 12

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.
Eric Wolfinger
10 of 12

Roast Pork Chops with Peaches

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.
11 of 12

Lemon Custard with Strawberries

: 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 white dessert plate and spoon with a square of blueberry maple tea cake.
12 of 12

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!

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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    1. Bobbi, we don’t have it, but I’m sure you can find it in her books or on the internet.

  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!