Media Database
>
Melissa Clark

Melissa Clark

Food Columnist / Writer at The New York Times

Contact this person
Email address
m*****@*******.comGet email address
Influence score
64
Phone
(XXX) XXX-XXXX Get mobile number
Location
United States
Languages
  • English
Covering topics
  • Food

View more media outlets and journalists by signing up to Prowly

View latest data and reach out all from one place
Sign up for free

Recent Articles

nytimes.com

Are the French Laundry and Per Se Still Worth a Splurge? We Went Back to See.

As Thomas Keller’s most influential restaurants hit major birthdays, the cost and the demand have risen. But what about the food and the fun?
nytimes.com

At Din Tai Fung, the Hunt for Delicate Dumplings Is Hit or Miss

The worldwide chain is famed for precision-engineered xiao long bao, but the ones in New York are less than reliable.
nytimes.com

Lebanese Exuberance Meets Brooklyn Cool at Sawa

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

A Piccata With a Smart, Meatless Twist

That buttery, briny combination of lemon, butter and capers is awesome on cauliflower.
nytimes.com

Home Cooking So Good, Only a Restaurant Could Do It

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.
nytimes.com

A Super Fast Sheet-Pan Chicken Dinner

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

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

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

Cold Noodles With Zucchini Because Yikes, This Heat

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

A Stuffed Pepper Recipe That Goes Hard on Spiced Chickpeas - The Ne...

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

The Woman Who Created the Modern Cookbook

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

Curry Roasted Half Chicken and Peppers for One

A solo supper that feels positively, well, positive.