Melissa clark

12 of Melissa's Clark's recipes walks you through the New York Times contributor, cookbook author, and podcaster's recipes on our site.

Sam Sifton and Melissa Clark’s Suggestions is a group of recipes collected by the editors of NYT Cooking.

One of my favorite things growing up is eating the cauliflower my mom fried for ma’loubeh (an upside down rice, and veggies dish). Although I love love fried cauliflower but not a fan of frying anything at home. Frying somehow makes your home. So I baked these cauliflower in my air fryer for crispy results without using much oil. The cauliflower turned out so crispy with only 2 tsp of oil and cooked so fast. So here we go I present to you a Crispy cauliflower salad with a Tahini lemon…

Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you’re not using homemade, buy a good brand. If you’re a meat eater, beef broth adds a familiar brawny character to this dish, but mushroom or vegetable broth work just well, especially because the whole dish is rounded out with a tamari for depth. For the best flavor, use as many kinds of mushrooms as you can get, and let…

This pudding offers you both the satisfying crack of using your spoon to break through a brûlée topping and the sensation of dipping that spoon into fluffy pudding. Tapioca generally isn’t baked, but it is easier than cooking it on top of the stove. And once the pudding is in the oven you can leave it alone, as opposed to the stovetop method, which requires frequent stirring to prevent scorching. The use of pearl tapioca makes for a springy texture, and cinnamon in the topping adds a bit of…

Pajeon, those crisp-edged, scallion-filled Korean pancakes, are delectable in any weather. But it's on rainy, blustery days when the skies seem bleak and the air feels damp, that chef Sohui Kim craves them the most.

This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and…

NPR's Ayesha Rascoe visits the food writer's home to talk and cook. Clark has a new book of recipes promising minimal fuss (and dirty dishes).

I love Melissa Clark, she is a national treasure. She is a frequent New York Times Food writer and her cookbooks are terrific. I love Di...

This recipe is for a classic, unadorned latke; no kohlrabi or cumin here. Serve them hot and make more than you think you need. They go fast.