Melissa Clark

Nov 27, 2024 | sandiegouniontribune.com | Melissa Clark

By Melissa ClarkThe New York TimesThe traditional Thanksgiving table generally sticks to a muted, autumnal palette: bland beiges and tans, maybe accentuated by ruddy orange or maroon, and mild flavors to match. This is a great year to add vibrancy and verve, not just for the visual thrill, but because colorful ingredients also often have the deepest, most complex flavors. Given the stunning produce available this time of year, you don’t need to go very far.

Nov 27, 2024 | denverpost.com | Melissa Clark

By Melissa Clark, The New York TimesThe traditional Thanksgiving table generally sticks to a muted, autumnal palette: bland beiges and tans, maybe accentuated by ruddy orange or maroon, and mild flavors to match. This is a great year to add vibrancy and verve, not just for the visual thrill, but because colorful ingredients also often have the deepest, most complex flavors. Given the stunning produce available this time of year, you don’t need to go very far.

Nov 26, 2024 | virginislandsdailynews.com | Melissa Clark

The traditional Thanksgiving table generally sticks to a muted, autumnal palette: bland beiges and tans, maybe accentuated by ruddy orange or maroon, and mild flavors to match. This is a great year to add vibrancy and verve, not just for the visual thrill, but because colorful ingredients also often have the deepest, most complex flavors. Given the stunning produce available this time of year, you don’t need to go very far.

Nov 25, 2024 | pressdemocrat.com | Melissa Clark

Roasting wedges of red cabbage intensifies their sweetness and caramelizes their edges. Here, they're topped with bits of creamy feta, toasted walnuts for crunch and lemon zest and pomegranate seeds for a juicy tang. Serve these warm or at room temperature for a substantial side dish or light main course. This recipe will also work for a small head of green cabbage, though it may cook a bit faster.

Oct 17, 2024 | pressdemocrat.com | Jerrelle Guy |Andy Baraghani |Melissa Clark |Farideh Sadeghin

Over here at New York Times Cooking, we've been rhapsodizing about fall lately: the apples, the soups, the stews, the roast chickens, the chill in the air, the sweater season of it all. But our readers are all over the United States and abroad, too, and it may not be your time to shrug on some fleece. It may, in fact, be pretty hot out where you are. That's why I'm pointing you toward our new Parmesan-crusted salmon Caesar salad, a recipe for any weather or state of mind.