Prolific author, recipe developer, and food writer Melissa Clark has published an astounding 40-plus cookbooks in her career so far — and shows no signs of slowing down. She first came to the field as ...

Colorful and covetable: green beans with red onion and lime; maple roasted squash; red cabbage wedges with walnuts and feta. By Mia Leimkuhler Melissa Clark’s giant roasted vegetable ...

Add Yahoo as a preferred source to see more of our stories on Google. From New York Times Cooking: Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie made with fresh butternut ...

The cover star: Melissa Clark’s five-star skillet chicken with tomatoes, pancetta and mozzarella (a.k.a. pizza chicken). By Emily Weinstein Our cookbook has arrived! Today is the release of “Easy ...

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

Melissa Clark’s five-star recipe turns summer’s vibrant produce — tomatoes, eggplant, zucchini and peppers — into a must-eat French delight. By Mia Leimkuhler Melissa Clark’s ...

The pork ribs arrived in the CSA box. A quick dig through the fridge turned up a withering green tomato. An orange and the usual garlic and herbs sat a bit further back. "The way dishes come together ...

Melissa Clark’s three filling, colorful and festive snacks are perfect for especially effortless entertaining. By Melissa Clark Expectations for holiday entertaining run high. Whether it’s a giddily ...

Melissa Clark’s five-star classic, which has nearly 40,000 reviews, and more of our most popular recipes from the week.

There’s a reason this easy 1930s recipe, topped with caramel and coconut, has been around for so long. By Melissa Clark Melissa Clark loves to bake vintage cake recipes. My new favorite cake has a ...

Add Yahoo as a preferred source to see more of our stories on Google. Credit: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Prolific author, recipe developer, and ...

From New York Times Cooking: Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie made with fresh butternut squash purée is even better. Thin-skinned and easy to cut, butternut ...