Colorful and covetable: green beans with red onion and lime; maple roasted squash; red cabbage wedges with walnuts and feta.

These two-bite, snacky sandwiches are made with loads of Cheddar cheese spiked with Worcestershire sauce and garlic powder ...

Especially Melissa Clark’s brandied pumpkin pie, a New York Times Cooking classic with five stars and over 2,000 reviews.

We’ve got more lentils — and more Ali Slagle — with today’s hearty one-pot recipe: a streamlined take on a classic Neapolitan ...

This Thanksgiving, leave no leftovers behind. Prep for Thanksgiving (and the days after) with Melissa Clark and Vaughn Vreeland from New York Times Cooking at iconic sandwich shops. Join us for ...

By Melissa Clark Melissa Clark’s roasted sausages with grapes and onions.Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews. A package of sausages, as any savvy ...

Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops ...