Melissa has been writing for The New York Times since 2007. She's been a staff writer there since 2012, turning out her weekly column, A Good Appetite, and writing about 65 recipes for the paper ...

Freezing eggs isn't something many home cooks often do. However, if you want to store your egg yolks this way, food writer Melissa Clark has some tips.

This homemade strawberry ice cream recipe is so creamy and delicious. It is full of fresh fresh strawberry flavor. Made ...

Unless you eschew meat for personal reasons, animal protein most likely makes an appearance at your dinner table. There's certainly no shortage of great meat recipes to choose from. However ...

Sheet-pan paprika chicken with tomatoes and Parmesan, plus more one-pan dinners, do-ahead breakfasts and craveable nonalcoholic cocktails.

Friends have tried for years to introduce me to their favorite lentil soup, said Melissa Clark in The New York Times ... Using an immersion or regular blender or a food processor, purée half ...

By Melissa Clark Melissa Clark’s classic potato latkes.Credit...Joel Goldberg for The New York Times. Food Stylist: Barrett Washburne. Hanukkah starts on Christmas Day this year, which ...

By Pete WellsMelissa Clark and Priya Krishna A messy patty melt, an exemplary chocolate cake and two dozen other delights worth savoring. By Priya KrishnaMelissa Clark and Pete Wells The ...