Features
Cooking
Culture
The Monday Interview
Podcast
Columns
100 Questions for My Friend the Chef
A Kitchen In New Orleans
America’s Best Worst Cook
Know Your Chicken
Let’s Talk About American Food
Shelve It
The Country’s Best Yogurt Column
Issues
The Coffee Issue
The 90s Issue
The Emilia-Romagna Issue
The Can Issue
The Israel Issue
The Pepper Issue
Recipes
Newsletter
About
Features
Cooking
Culture
The Monday Interview
Podcast
Columns
100 Questions for My Friend the Chef
A Kitchen In New Orleans
America’s Best Worst Cook
Know Your Chicken
Let’s Talk About American Food
Shelve It
The Country’s Best Yogurt Column
Issues
The Coffee Issue
The 90s Issue
The Emilia-Romagna Issue
The Can Issue
The Israel Issue
The Pepper Issue
Recipes
Newsletter
About
Author
Melissa Clark
Melissa Clark is a
New York Times
columnist and author of the upcoming
Dinner: Changing the Game
.
Recipe
Classic Salade Niçoise
By:
Melissa Clark
Recipe
Lamb Shank Cassoulet
By:
Melissa Clark
Recipe
Roasted Cauliflower with Brown Butter, Raisins, and Capers
By:
Melissa Clark
Recipe
Sardine and Tomato Toasts
By:
Melissa Clark
Recipe
Green Persian Rice With Tahdig
By:
Melissa Clark
Recipe
Duck Confit
By:
Melissa Clark
Recipe
Braised Roman-Style Lamb With Herbs and Peas
By:
Melissa Clark
Recipe
Spatchcocked Chicken with Grapes and Sherry Vinegar
By:
Melissa Clark
Recipe
Melissa Clark’s Harissa Chicken
By:
Melissa Clark