Its peppery leaves add verve to all sorts of dishes, including Melissa Clark’s roasted cauliflower salad and Yewande Komolafe ...

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 ...

If I had to pick, fried eggs are my favorite. They take only minutes and don't require an ice bath, peeling, or really any ...

A five-star recipe from the chef Rio Irie yields spicy chicken wings that are funky and salty, sweet and sticky.

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 ...

At least not in roasted cauliflower soup, garlic bread, brussels sprouts Caesar salad and Eric Kim’s braised chicken with 20 ...

Two easy jam-filled desserts satisfy the craving for bright, bold berries when they’re far from their peak. One of my ...

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 ...

It's time to flat-pack your sauces. On her show, Rachel Ray spoke with food columnist and cookbook author Melissa Clark and got a great tip for saving space: Freeze the liquid in a quarter sheet ...