Melissa Clark

A new restaurant in Park Slope serves elegant Levantine classics with a dash of hipster style and some New York pluck.

In her first review as interim critic, Melissa Clark visits Lola’s, whose produce-driven cooking is familiar but lifted by brilliant twists and tweaks.

Yasmin Fahr’s garlicky chicken with blistered tomatoes needs only 15 minutes under the broiler to yield a sunny, flavorful dinner.

A Choose-Your-Adventure Summer Pantry Pasta - The New York Times

The secret ingredient is ice, which quickly cools the noodles and makes the sauce brothy and cold enough to freshen a July evening.

Blanketed with cheese, this filling recipe is perfect for summer and surprisingly light.

From her work with Julia Child, Madhur Jaffrey and Edna Lewis, Judith Jones revolutionized American cookbook publishing.

A solo supper that feels positively, well, positive.

How I’m processing — and cooking for — the first Mother’s Day without my mom.

Seafood caught in nearby waters has long been left out of the farm-to-table movement. But these people have set out to get it into stores and restaurants.