Melissa Clark

New York

Food writer, NY Times food writer, native Brooklynite, author of Dinner In French, and a whole lot of others https://t.co/naJ7MiuEcF

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Articles

A Clever One-Pot Salmon Dinner to Make Again and Again

1 week ago | nytimes.com | Melissa Clark

Image Recipe development may be an art, but it takes a whole lot of science to get there - especially if you're looking for convenience, too. One-pan recipes are engineering conundrums: How do you use a single vessel to get a mix of ingredients with unlike cooking times on the table simultaneously and delectably? The math, the chemistry and the thermodynamics all have to come together. For the cook, a one-pan recipe should be adaptable, instinctive and consistent.
Five Weeknight Dishes: Meet My House Asparagus

2 weeks ago | denverpost.com | Melissa Clark |Lidey Heuck |Ifrah Ahmed |Yasmin Fahr

I’m pleased to announce that I’ve found my house asparagus recipe for spring 2025: this miso-chile asparagus with tofu from Melissa Clark, my fellow asparagus nut. The house recipe is the dish I cook over and over again when I have asparagus in the fridge, which is often this time of year. One spring it was asparagus with fried eggs. Another was asparagus and pasta in different configurations.
Five Weeknight Dishes: Meet My House Asparagus ...Middle East

2 weeks ago | en.pressbee.net | Melissa Clark |Lidey Heuck |Ifrah Ahmed |Yasmin Fahr

The Denver Post - News source : The Denver Post ( Middle East ) () 28 I’m pleased to announce that I’ve found my house asparagus recipe for spring 2025: this miso-chile asparagus with tofu from Melissa Clark, my fellow asparagus nut. The house recipe is the dish I cook over and over again when I have asparagus in the fridge, which is often this time of year. One spring it was asparagus with fried eggs. Another was asparagus and pasta in different configurations.
Health Services Research | AcademyHealth & HRET Journal | Wiley Online Library

2 weeks ago | onlinelibrary.wiley.com | Dana B. Mukamel |Debra Saliba |Heather Ladd |Melissa Clark

What is known on this topic? ○ All studies to-date are focused on the clinical effectiveness or cost-effectiveness of telehealth in specific uses in home health. ○ All studies of home health use of telehealth to date are small scale, limited populations, and limited to specific diagnoses and technologies. What this study adds?
These Jam Bars Are My Jam

2 weeks ago | nytimes.com | Melissa Clark

The sun smiled down over Brooklyn last weekend. The temperature gently hovered around 75 degrees, and on Prospect Park's Great Lawn, picnickers spread themselves out like asparagus on a sheet pan.
Chicken Cutlets for Spring

3 weeks ago | nytimes.com | Melissa Clark

My devotion to asparagus is no secret to anyone who reads these missives. But I don't think I've spilled quite as much ink on my other favorite spring fling: fresh green peas. True, the frozen ones are easy to find and even easier to use; just pour them in the pan, no shucking required. Fresh green peas, however, eaten straight from the pod or gently stewed in butter until they just soften, are peerlessly crisp-tender, earthy and sugar sweet.
Asparagus Recipes for Spring

1 month ago | nytimes.com | Melissa Clark

Happy Asparagus Month - known sometimes, to people who aren't me, as "May."The month officially kicked off this past weekend, when I laid eyes on the first purple-tipped local bunches at the farmers' market. Despite the fact that currently I'm dining out for all my dinners (and many of my lunches) as an interim restaurant critic, I still carried home a wheelbarrow's worth of the grassy green stalks.
The New York Times recipe: Chickpea stew with risoni (orzo) and mustard greens

1 month 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.
Bridges in Manhattan

1 month 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.
Chicken Breast Dinner Recipe With a Side of Salad

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.