By Melissa Clark Ali Slagle’s roasted broccoli with vinegar-mustard glaze.Credit...Yossy Arefi for The New York Times ...

After months of heavy stews and deep casseroles, my light, bright lemony carrot and cauliflower soup hits just right.

Lazy daisy cake has an overseas cousin called drømmekage, or dream cake, that’s traditional in Denmark. Drømmekage has the ...

If you avoid chicken breasts because they taste too lean and dry, does Ali Slagle have a recipe for you. Among fans of ...

Lots of people like a bologna sandwich, but the rest of the meat might go bad before you can finish it. Could freezing be the ...

Melissa has been writing for The New York Times since 2007. She's been a staff writer there since 2012, turning out her weekly column, A Good Appetite, and writing about 65 recipes for the paper ...

One great resource for this is food writer Melissa Clark's column in The New York Times. Here, Clark shares techniques and recipes gathered throughout her career. And, with over 40 cookbooks under ...

Unless you eschew meat for personal reasons, animal protein most likely makes an appearance at your dinner table. There's certainly no shortage of great meat recipes to choose from. However ...

Fortunately, cookbook author and New York Times columnist Melissa Clark has a trick for achieving perfect frozen raw egg yolks: a little salt. Read more: 11 Tips That Will Improve The Way You Make ...

(Case in point: My teenager made it for us.) By Kim Severson Melissa Clark’s pasta with spinach, feta and yogurt.Credit...Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

For more information and to directly book a session with Melissa Clark, please visit www.rootandradiate.com. Melissa has ten years of experience providing excellent and research-based ...