Melissa Clark

Melissa Clark
Did you know?

Before choosing “a more sedentary [career] path” as a freelance food writer, Melissa catered out of a tiny New York kitchen in a fifth floor walk-up apartment. 

Melissa Clark
Melissa's Featured Recipe
Pomegranate Roasted Carrots

Click here for recipe

Melissa Clark is a cookbook author and reporter for the New York Times food section who has worked on over three dozen books, many of them in collaboration with some of New York City’s most celebrated chefs.


Melissa’s latest book, published in the fall of 2011, is Cook This Now. Other books are In the Kitchen with a Good Appetite, which is based on her column in the New York Times dining section called “A Good Appetite,” and The Perfect Finish, written with White House pastry chef, Bill Yosses.


She also wrote Braise with Daniel Boulud; East of Paris with David Bouley; The Last Course with Claudia Fleming; and The Blue Ribbon with Bruce and Eric Bromberg. Her book with Peter Berley, The Modern Vegetarian Kitchen, received both a James Beard award and Julia Child Cookbook award in 2000.


Melissa worked for a time in a restaurant kitchen and also as a caterer before earning an M.F.A. in writing from Columbia University. At that time, she began a freelance food writing career. She writes regularly for the Times, as well as Bon Appetit, Food & Wine, and Martha Stewart.


Melissa was born and raised in Brooklyn, where she still lives with her husband Daniel Gercke and daughter, Dahlia. She is currently working on a cookbook that aims to revolutionize the way people make weeknight dinners, to be released by Clarkson Potter in the fall of 2016. Follow Melissa on Twitter @goodappetite for more updates.

Latest Recipes

Oven-Roasted Pork Butt with Rosemary, Garlic, and Black Pepper

For a flavorful and satisfying pork roast recipe, look no further than Oven-Roasted Pork Butt with Rosemary, Garlic, and Black Pepper. To make this recipe, pork shoulder is coated in a homemade rub made from smashed garlic, salt, olive oil, rosemary, mustard, and black pepper. Once the roast has been slathered with the rub, it is refrigerated so that the meat can absorb all of the delicious flavors. The pork is then roasted until the meat is tender and juicy. Slice up this oven-roasted pork and serve it alongside your favorite potato and vegetable sides for an amazing meal.

(1 Votes)

Pan-Roasted Asparagus with Fried Eggs and Anchovy Bread Crumbs

David Chang is the last chef on earth you'd think would inspire a vegetarian dish, but so it was with this asparagus dish and me. Famous ...

(1 Votes)

Pomegranate Roasted Carrots

Pomegranate molasses tastes nothing like either pomegranate or molasses, but has a puckery, caramel, almost Sweet Tarts candy flavor that...

(1 Votes)

Roasted Eggplant with Basil Green Goddess Dressing

These salty, browned chunks of eggplant are as addictive as potato chips, though what they lack in crunch they make up for in sweetness. ...

(1 Votes)

Roasted Shrimp and Broccoli

When cooking seasonally, it's not just the ingredients that follow the weather. Techniques do, too. Speedy methods such as steaming, sear...

(1 Votes)

Coconut Fish Stew with Basil and Lemongrass

My mother is the queen of doggie bags. I spent a mortified childhood cringing in fancy restaurants as she smiled sweetly and asked for ev...

(1 Votes)

Spicy, Garlicky Cashew Chicken

It's not often that a peanut butter and banana sandwich will inspire a spicy grilled chicken dinner. But such was the case one recent aft...

(1 Votes)

Garlicky Cashew Pork and Pineapple Skewers

Being a lover of all things porcine, it was not a very far leap for me to think about converting the cashew chicken recipe into a cashew ...

(1 Votes)

Crispy Tofu with Chorizo and Shiitakes

The closest I ever really got to becoming a vegetarian was living with one in college. My boyfriend Seth was an inspired cook. He could w...

(1 Votes)

My Mother's Crispy Potato Kugel with Rosemary and Fried Shallots

Crisp on top, meltingly soft in the center, and imbued with herbs, garlic, and shallots, this is my favorite of my mother's kugels du jou...

(1 Votes)

Blood Orange Olive Oil Cake

One of my favorite wedding gifts is a whimsical, undulating porcelain cake stand with a domed glass cover. Presiding over the counter lik...

(1 Votes)

Honey-Glazed Pear Upside-Down Cake

All good cooks steal recipes. Be it "my" special chocolate birthday cake from Rose Levy Beranbaum's Cake Bible, or the much-heralded gree...

(1 Votes)
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