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

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 ...

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

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

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 ...

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.

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 ...

Janice Chung for The New York Times Supported by By Melissa Clark Melissa Clark, an interim restaurant critic, ate four times at Four Twenty Five, and has a long history of dining at Jean-Georges ...