Recipes for a delicious July 4 weekend: grilled tahini-honey chicken thighs; succotash with sausage and shrimp; buttermilk ...

Melissa Clark’s ace recipe enhances cherry tomatoes with pancetta, loads of mint, pecorino and a little butter. It’s ...

There’s very little cooking involved. By Melissa Clark And more delicious ideas for a Juneteenth feast. By Melissa Clark Preserved lemon adds its salty, fermented punch to a seven-ingredient ...

Melissa has a new video and guide to bringing (edible) color to your holiday table: “This is a great year to add vibrancy and verve, not just for the visual thrill, but because colorful ...

When it’s too hot to cook, or even chew, a cold soup might be the perfect answer. Cold fruit- and vegetable-based soups are a ...

Melissa Clark, food reporter for New York Times Cooking, joins TODAY to share her recipe for a tomato, eggplant and zucchini ...

Lemon olive-oil ice cream: A dessert equally cooling, bright and sassy, Yossy Arefi’s homemade, custard-based ice cream is ...

Melissa Clark has been writing her column, A Good Appetite, for The Times’s Food section since 2007. She creates recipes for New York Times Cooking, makes videos and reports on food trends. She ...

Melissa Clark’s miso-chile asparagus with tofu will be on repeat in my kitchen, the go-to recipe for those springtime spears. By Emily Weinstein I’m pleased to announce that I’ve found my ...

In the form of this lemon potato salad with mint, a five-star Melissa Clark classic. By Sam Sifton Melissa Clark’s lemon potato salad with mint.Credit...Christopher Testani for The New York ...

Melissa Clark has been writing her column, A Good Appetite, for The Times’s Food section since 2007. She creates recipes for New York Times Cooking, makes videos and reports on food trends. She ...

Melissa Clark has been writing her column, A Good Appetite, for The Times’s Food section since 2007. She creates recipes for New York Times Cooking, makes videos and reports on food trends. She ...