Adaptable and forgiving, that brown butter cornbread is the kind of dish that’s easy to make your own. Most of the 500-ish ...

Make these quick Melissa Clark recipes — a squash tart, baked Brie and tuna rillettes — and then supplement them with nuts, ...

The pork ribs arrived in the CSA box. A quick dig through the fridge turned up a withering green tomato. An orange and the usual garlic and herbs sat a bit further back. "The way dishes come together ...

From New York Times Cooking: Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie made with fresh butternut squash purée is even better. Thin-skinned and easy to cut, butternut ...

Curated Cuisine is a monthly series examining all things edible, from the chefs cooking the food to the writers reviewing the recipes. Meet the people shaping the food industry, both local and ...

So, What's the Best Lemon Bar Recipe? Melissa Clark's lemon bars were the absolute best. Her shortbread crust was both snappy and tender while the addition of olive oil and sea salt lent the sliceable ...

Melissa Clark, food reporter for New York Times Cooking, joins TODAY to share her recipe for a tomato, eggplant and zucchini casserole and a cherry tomato Caesar salad.July 2, 2025 ...

Lovingly assembled by New York Times columnist Clark and Nantucket food publicist Mormar, this true foodie's cookbook features dishes from 18 restaurants representing the highest of high-end dining at ...