Melissa Clark

Melissa Clark, a prolific cookbook author and interim restaurant critic for the New York Times, brings a fresh perspective on fine dining in her latest review of Thomas Keller's Per Se and the French Laundry. She delves into the tension between traditional and modern dining cultures, sharing her personal expectations versus reality at these acclaimed spots. The discussion also touches on the impact of anonymity in restaurant reviews, the quirks of contemporary desserts, and the importance of authentic culinary experiences over social prestige.

Food writer Melissa Clark, author of "Dinner in One," shares her expertise on easy and vibrant one-pan meals. She discusses the joys of simplifying dinner with delicious recipes, like cheesy baked pasta that cuts down on cleanup. The conversation highlights the versatility of flavors using ingredients like Italian sausage and diverse spices. Melissa emphasizes creativity in the kitchen and offers practical tips for layering ingredients. Listeners are encouraged to enjoy the cooking process and even try their hand at one-bowl cakes!

Melissa Clark, a celebrated food writer for The New York Times and author of several cookbooks, shares her secrets for a streamlined Thanksgiving dinner. She dives into easy, one-pan recipes that will save time and reduce stress for home cooks. Clark offers invaluable tips on planning and organization, helping listeners enjoy the festive season without the hassle of complicated dishes. With humor and personal stories, she addresses common turkey challenges and showcases how cooking can be a joyful experience, even for beginners.

Melissa Clark, The New York Times cooking columnist, takes us on a deep dive into the world of salt. From salt harvesting to the revival of artisanal salts, she shares their uses in cooking. Crystal Wilkinson, an award-winning author, talks about her memoir honoring her maternal ancestors, the kitchen ghosts, and their presence in her life while cooking.

Guests Matty Matheson, Suresh Doss, and Melissa Clark discuss the excellence of Canadian cuisine, regional culinary identities, discovering unfamiliar places and cultures, thriving food ecosystems in city neighborhoods, O'Dane Davidson's tartar jerk chicken, playing Stump the Cook, writing cookbooks, feeding people with dignity, and creating social change.