Melissa Clark

1 week ago | thewest.com.au | Melissa Clark

Chickpeas are front and centre in this vegetable soup, which gets just a little chew from risoni. You don’t have to use the mustard greens if you don’t like them or can’t find them. Just about any greens you have — spinach, rocket, kale — can take their place. ¼ cup finely grated Parmigiano-Reggiano, plus more as neededStep 1 In a large pot, heat the olive oil over medium-high. Add the carrots, fennel or celery, and onion. Cook until tender, about 5 to 7 minutes.

2 weeks ago | nytimes.com | Melissa Clark

Under all the hype and beautiful-people veneer, Bridges is full of surprises, starting with an imaginative, globally inspired menu. At Bridges, the chef Sam Lawrence combines a gutsy, experimental streak with a foundation in classic French cuisine. Credit... Marissa Alper for The New York Times BridgesNYT Critic's Pick ★★ French$$$9 Chatham Square, Chinatown no phoneCall It took me a while to come around to Bridges.

1 month ago | nytimes.com | Melissa Clark

Now that Yewande's recipe has used half of our head of cabbage, what shall we do with the other half? Enter Ali Slagle and her bubble and squeak. A combination of bacon, leftover mashed potatoes and vegetables (usually cabbage), this traditional British recipe is named for its sizzling, popping cooking noises, as the moisture evaporates noisily from the pan. The key here is to cook the mixture until the bottom and edges get brown and crisp, adding texture to the silky vegetables.

1 month ago | sanjuandailystar.com | Melissa Clark

By Melissa ClarkMy new favorite cake has a judgy name. “It’s called lazy daisy cake,” my friend Ursula Reshoft-Hegewisch said as she handed me a slice at a barbecue last summer. Ursula is a highly skilled baker, but this cake, which her mother used to make, was utterly unlike her elaborate meringue-topped tortes or fancy nut dacquoises. It was so plain it verged on homely: a flat wedge with a speckled brown top, unevenly blackened. Yet its inner beauty shone forth.

1 month ago | denverpost.com | Emily Weinstein |Carolina Gelen |Zaynab Issa |Melissa Clark

By Emily Weinstein, The New York TimesApril Fools’ Day is a holiday that could really use a signature dish. Chef and author Rozanne Gold once wrote an article arguing for “culinary pranksterism” for April Fools’; she’d long collected surprising but wonderful recipes, like a chicken roasted inside a watermelon and cake baked in a shoe box (women’s size 9, 24 servings).